Twenty Bag | Jul 3

In the Jul 3 Twenty Bag: Grande watermelon, potato mix, Italian roasting peppers, cabbage, cantaloupe, cherry tomato mix, heirloom tomato, Sea Island sweet onions.

Thank you Harleston Towles and Rooting Down Farms!

Got onions and potatoes? That’s pretty much all you need (plus a couple of big globs of mayonnaise) for the potato salad recipe I’ve been making for summer events since I was a teenager.

This recipe for Lowcountry Pickled Coleslaw from the New York Times reminds me of one of Edna Lewis.’ Both blend the cabbage with a warm vinaigrette that softens and infuses the veggies.

A quick search of sweetgrass + grits will take you to plenty more recipes—all curated with an eye toward the weekly Twenty Bag harvest.

Happy Fourth!

Harleston’s storage tips: If greens or herbs of any kind begin to wilt at any point or at pick up, put them in a big bowl of ice water for 20-30 minutes.  Almost all produce is washed and should go in the refrigerator. Watermelon and cantaloupe are best served chilled.  Potatoes in a cool DARK place like the pantry.  Same with the onions, though they can go on the counter in the light.  Tomatoes on the counter but watch them closely--heirlooms don't keep forever.  They may need a day or so of ripening if not tender yet.  Peppers and cabbage in the fridge.