Wow! What a bag! In addition to the eggplant mix, fingerling potatoes, Italian basil, shishito and lunchbox peppers—the season’s bounty we can’t get enough of—Harleston’s surprised us with squash blossoms…and conch peas from our Edisto Island friends at Marsh Hen Mill!

A variety of Southern pea, the conch is prized for its delicate flavor and creamy texture. The historically significant plant was recently added to the catalogue of the Slow Food Ark of Taste, an international initiative that supports species like it and the small-scale farmers who strive to bring them back into the food system.

After a little research, I discovered my recipe for Hoppin’ John would work as well with the the conch as the black eye, my usual.

Over Labor Day weekend, I’ll be putting the potatoes to work in my easy potato salad—a summer holiday classic. Crispy sheet pan potatoes are another very easy option; Guy Fieri loads up his with parmesan and herbs in a smashed casserole. Or you could make a frittata!

I found a super light recipe for squash blossoms that are fried, unfilled, after taking a dip in a batter so simple, probably the only ingredient you don’t have on hand is the club soda.

The eggplant, lunchbox peppers and basil are perfect for a batch of renowned chef Alice Waters’ ratatouille. I’m looking forward to trying a recipe I found for eggplant fritters—who doesn’t love a fritter?!

Shishito peppers make a delicious happy hour snack, sauteed on the stovetop with, you guessed it, a glug of good olive oil and salt + pepper.