Twenty Bag | Aug 21

In the Aug 21 Twenty Bag: Scallions, lunchbox peppers, potato medley, okra, cocktail tomatoes, Italian eggplant, basil, shishito peppers.

Thank you Harleston Towles and Rooting Down Farms!

With the South Carolina shrimping season in full swing (it began in June) this week’s Bag is a shoo-in for this lip smacking recipe for shrimp gumbo from the kitchen of Food Network host and restaurateur chef Emeril Lagasse. The New Orleans classic calls for okra to thicken the rich, spicy sauce rather than a flour-based roux.

Pick up a bag full of fresh shrimp (also fish and locally sourced premium proteins) at Palmetto Tide Shrimp, which hauls it in daily to its farm stand on Highway 17 near Boone Hall in Mount Pleasant.

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

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. Scallions, peppers, okra, and eggplant should go in a plastic bag in the fridge.  Potatoes in a cool dark place like the pantry.  Basil in a vase of water on the counter, or protected in a bag in the fridge if too wilted.  

The Miss Paula on Shem Creek