Twenty Bag | Jun 25

In the June 25 Twenty Bag: Russet potatoes, local blueberries from Bluefield Farms, Loris, SC, carrots, summer squash, zucchini, Thai basil, Japanese eggplant, sweet and red onions, cucumbers.

Thank you Harleston Towles and Rooting Down Farms!

With the heat index in the triple digits, I plan to forgo cooking plans and toss what’s left of the lettuce from last week’s Bag into a big, everything but the kitchen sink, salad. Sweet onions, steamed potatoes and crunchy carrots macerate in a classic French vinaigrette alongside chunks of chicken, cheddar cheese, fresh kernels of corn and walnuts.

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. Carrot, beet, and radish tops should be removed upon receiving Bag.  If healthy and green, use carrot tops for pesto or juicing.  Topped carrots, beets, radish, and other root crops will hold well in a plastic bag in the fridge for months.   Potatoes in a cool, DARK place.  Light will cause them to turn green if not used right away.  Eggplant, summer squash, blueberries, and cucumbers can all go in a plastic bag of sorts to prevent wilting and drying out.  Thai basil in the same plastic bag or in a vase of water on the counter.  Onions on the counter or pantry.