Twenty Bag | Jul 18

In the July 18 Twenty Bag: Sugar Cube cantaloupe, Italian eggplant, okra, Italian sweet peppers, basil, cherry tomatoes, vine ripe tomatoes, scallions.

Thank you Harleston Towles and Rooting Down Farms!

Tomatoes have been coming pretty steadily since the season began. When okra joins the party, it’s time to grab a couple pounds of shrimp—local trawlers are in high gear—and put together Emeril Lagasse’s New Orleans style shrimp gumbo. A spicy summer dish with a ton of wow factor, and easy to make, to boot. The Bag’s scallions also come in handy in this recipe.

For more ideas, 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. Cantaloupe in the fridge.  Eggplant, okra, peppers, scallions, all in the fridge in a plastic bag to protect from cold.  Tomatoes on the counter, probably need to use the cherries sooner than the vine ripes.  Basil best in the fridge well protected, or if not too badly wilted, in a vase of cold water.