Twenty Bag | Jul 23

In the July 23 Twenty Bag: Personal cantaloupe, Italian basil, heirloom tomatoes, Japanese eggplant, okra, fingerling potatoes, sweet Italian peppers, lions mane mushrooms from Super Mushroom Bros. in Charleston.

Thank you Harleston Towles and Rooting Down Farms!

Check out this recipe from Eric Kim I found on New York Times’ Cooking that transforms the Bag’s Japanese eggplant into a Korean feast.

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. Potatoes in a cool, DARK place.  Light will cause them to turn green if not used right away.  Cantaloupe on the counter or in the fridge.  Basil in a vase of water on the counter, or protected in a plastic bag in the fridge.  Heirloom tomatoes on the counter.  Okra, eggplant, and peppers in a plastic bag in the fridge.  Mushrooms in a PAPER bag in the fridge.