In this week’s Twenty Bag: Curly kale, CV gala apples from Lively Orchards in Flat Rock NC, organic grown squash and zucchini from Watsonia Farms in Monetta SC, head lettuce, cherry belle radish, fingerling sweet potatoes, Watsonia Farms grape tomatoes, and Hakurei turnips. Life is good!

Thank you Harleston and Rooting Down Farm!

Given the Bag’s harvest of tender young turnips and sweet potatoes, I’m showcasing not one but two potage recipes guaranteed to warm both kitchens and hearts. My “shero” Deborah Madison cooks down a handful of tiny turnips with little more than a few white potatoes and a splash of cream to produce a rich, hearty potage for lunch or dinner. This recipe for roasted sweet potato potage is equally simple and satisfying.

Perk up breakfast or brunch with a stack of savory zucchini pancakes from Food Network star Ina Garten, or combine the Bag’s squash duo in this super easy recipe for zucchini bread.

Put those tomatoes to work in this spicy pasta dish that balances out their sweetness with briny capers and red peppers flakes.

A quick search of sweetgrass + grits will take you to plenty more recipes—all gathered specifically for your (and my!) Twenty Bag needs.

Harleston’s storage tips: Storage: (If greens begin to wilt at any point or at pick up, put them in a big bowl of ice water for 20-30 minutes) Kale, squash and zucchini, lettuce, and apples should all be stored in a plastic bag in the fridge. Tomatoes on the counter. sweet potatoes on the counter in a cool, dark place. Remove tops from radish and turnips. Store the greens in a plastic bag, roots too if you plan to keep them for a while.