In the June 22 Twenty Bag: Cherry tomato mix, poblano chiles (mild), banana peppers (no heat), Italian basil, bush bean mix, Japanese eggplant, leeks and sweet corn from Bradford Family Farms.

Thank you Harleston Towles and Rooting Down Farm!

Yesterday, June 21, was the official first day of summer, and the longest day of the year. Happy second longest day of the year! And it doesn’t get any better than this—living off the farm’s burgeoning bounty as we move through these long, hot Lowcountry summer days.

So what gives with the various spellings for the peppery summer vegetables we love—chile, chili, chilli. I read that according to die-hard pepper fans, chile is the way to go (as Harleston did) when referring to the spicy veggie. Chili generally refers to the dish prepared with heat and meat—chili con carne. You can read more on this burning issue at The Spruce Eats.

Savor the flavor of those mild green chiles in food author Deborah Madison’s fun recipe for roasted poblanos and goat cheese tacos.

It’s our second week in a row of beautiful variegated snap beans—yay! I still have plenty of last week’s (I nibbled only a few raw) so I’m combining them all in this super easy, vinegar-y bean salad that really freshens up a meal—especially on a warm summer evening.

My mouth’s watering as I plot my next dinner incorporating those sunny little tomatoes. Garlic and salty, quirky capers combine in this spicy and saucy tomato pasta that’s simple to make, and simply bursting with flavor.

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. Sweet corn, peppers, eggplant, leeks, and beans should all go in a plastic bag of sorts. Basil can go in a glass of water on the counter, or a plastic bag in the fridge. Tomatoes on the counter, or in the fridge but the cold can eventually damage if left in there for more than a few days.