In the June 8 Twenty Bag: Green leaf lettuce, broccolini, rainbow carrots, Italian basil, Japanese eggplant, Shishito peppers, cucumbers and…cauliflower!

Thank you Harleston Towles and Rooting Down Farm!

The farm’s final batch of cauliflower will go into my favorite creamy soup…or maybe the oven, on a sheet pan. It’s all good! Those perky shishito peppers can be sheet pan roasted as well. They’re quite mild, so make a great snack anyone can enjoy.

Bobby Flay has an easy recipe for grilled Japanese eggplant that requires just a handful of ingredients but is big on Asian flavors.

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. Carrot tops should be removed immediately and juiced or discarded. Carrot roots will store ok in the crisper, but better and longer in a plastic bag. Lettuce, broccolini, basil, eggplant, peppers, and cucumbers should all go in a plastic bag in the fridge.