The October 21 Twenty Bag is bursting with fall color and flavor: A Sunshine Kabocha pumpkin, a verdant mix of baby greens, Mountain Mama tomatoes, rainbow potatoes, Lunchbox peppers, parsley and okra.

The cooler fall temps reminded me of a potato casserole my daughter found a while back in Julia Child’s Mastering the Art of French Cooking dubbed Gratin Dauphinois. She whips it up in no time, and it may be one of the best uses of a potato imaginable. In my opinion.

I will be tossing those beautiful baby greens in My Big “Corsican” Salad while they’re fresh and perky—thanks for bringing greens back to the table, Harleston!

Kabocha squash, Japanese pumpkin—call it what you will, there’s nothing like this hard winter squash to give you that cool-weather autumnal vibe. Prized for its texture and sweet flavor, the versatile kabocha works well in both savory and sweet dishes, and is packed with nutrients. Sub it for your conventional pumpkin in a holiday pie, or hit it with a bit of maple syrup and frisky Fresno chilis, then roast it in the oven for a savory/sweet side, as in this Bon Appetit recipe.

A quick search of sweetgrass + grits will pull up recipes for the tomatoes, peppers, parsley, okra, and more on potatoes.