Twenty Bag | Aug 8

In the Aug 8 Twenty Bag: Personal watermelon, gourmet potato mix, Italian sweet peppers, okra, scallions, Japanese eggplant, shishito peppers (mild, no heat), baby carrots.

Thank you Harleston Towles and Rooting Down Farms!

For an Asian take on eggplant, check out this recipe for roasted Japanese eggplant that spikes the veggie with the Korean red chili paste called gochujang.

And here’s a recipe for zesty pickled okra from Charleston’s award-winning charcuterie master chef Craig Deihl. The brine requires a bare few minutes on the stovetop and makes a fantastic condiment to munch on with a bánh mì, or sandwich of your choosing.

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 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. Watermelon in the fridge.  Potatoes in a cool, DARK, place (light will cause them to turn green).  Eggplant, carrots, scallions, okra and peppers should all go in the fridge protected with a bag of some kind.