Sea Island sweet onion, rainbow carrots, baby cantaloupe, Japanese eggplant, purple cabbage, a colorful mix of potatoes for the July 4th holiday. and summertime superstars tomatoes and peppers—this week, shishitos!

Twenty Bag farmer Harleston Towles has gone with a patriotic theme to celebrate the day—pairing cherry tomatoes with a blue and white heirloom potato mix for the holiday table.

Also this week in observance of the holiday, Daniel Island’s annual commemoration of wartime heroes went on display—a labor of love, and always a sight to behold on River Landing Drive.

It’s hard to imagine a more all-American side dish than potato salad. I’ve been rolling out this crowd pleasing creamy classic ever since the inception of the annual frisbee tournament at my teenage pal Paula’s home on Long Island.

When I’m craving a lighter version, Food Network host Ina Garten’s citrusy herb potato salad satisfies with flying colors. The base replaces mayo with extra virgin olive oil, combined with white wine, stock and a handful of fragrant aromatics.

You can’t have too many refreshing salads, right? Carve up that stunning purple cabbage and toss it with crème fraiche—Post House restaurant chef Nathan Hood’s unique twist on the more common mayonnaise approach.

Pop those pretty shishitos into a skillet with some good olive oil and toast them for a few minutes, an easy technique my friends Susan Lucas and Gregg Hoffman demonstrated and I documented in an earlier post.