In the May 4 Twenty Bag: Butterhead lettuce, lettuce mix, cucumber mix, broccoli, carrots, flat leaf parsley, red green onions and summer squash.

Thank you Harleston Towles and Rooting Down Farm!

With the summer squash coming in fast and strong, I’ll be greasing up some baking tins and folding those beauties into a few loaves of moist, flavorful zucchini bread. One of those “easy breads,” it makes a quick, satisfying breakfast, and freezes well so you’ll have some on hand when it’s too hot to even think about firing up the oven.

Those long stemmed broccoli spears look so tender, I plan to sub the healthy crucifer for broccolini in this creamy pasta recipe from Food Network’s Rachel Ray.

With all the variations of onions in the allium family, from what I can gather the red green onions are immature onions. During my research I found a handy guide from Food & Wine spelling out when and how to cook with these essential aromatics.

For the rest of the Bag’s haul…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 already washed and should go in the refrigerator. Remove carrot tops upon receiving bag.  They can be juiced, or used to make a pesto.  Most of this weeks produce should go in a plastic bag of sorts to retain moisture.