Twenty Bag | Jun 29

In the June 29 Twenty Bag: Cherry tomato mix, squash and zucchini, Italian eggplant, rainbow carrots, flat leaf parsley, dragons tongue beans, bell peppers, Sea Island sweet onion, and sweet corn from Swicord Farms in St. George, SC.

Thank you Harleston Towles and Rooting Down Farm!

Celebrating the 4th of July with a big platter of hot dogs fresh off the grill is about as American as apple pie, but that doesn’t mean you can’t mix up the meal with some additions from the sausage family. Consider roasting a few links, then smothering them in bell peppers and sweet onion, all piled into a crusty bun. Here’s the how-to for Italian sausage and peppers —a guaranteed crowd pleaser.

Italian sausage also shows up in Opal chef Ryan Camp’s succotash recipe—a zhushed-up version that adds a couple of spicy sausage patties and a splash of white wine to the traditional corn and butter bean mix. Some recipes I’ve checked out also add a mélange of veggies—bush and dragon beans, for example—to the dish. The original Native American recipe featured the basics: corn, butter beans and squash.

For the rest of the Bag’s haul…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 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. Sweet corn, squash, eggplant, carrots, parsley, beans, and peppers should all go in the fridge in a plastic bag of sorts. Onion and tomatoes on the counter. Tomatoes will last longer in the fridge if you need to but they would prefer some protection as well as they don't love the cold.