In the Aug 20 Twenty Bag: Personal watermelon, fingerling potato mix, squash, zucchini, okra, Thai basil, Lion's Mane mushroom from Super Mushroom Bros. Charleston, Japanese eggplant, cucumbers.
Thank you Harleston Towles and Rooting Down Farms!
Food writer Mark Bittman offers a pickling recipe for cucumbers that employs the natural process of lacto-fermentation—naturally infusing the cukes with both probiotics and satisfying crunch..
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. Watermelon in the fridge. Basil in a vase of water on the counter, or protected in a plastic bag in the fridge. Mushrooms in a paper bag in the fridge. Eggplant, okra, and cucumbers in a plastic bag in the fridge.
