In the July 13 Twenty Bag: Baby head lettuce, heirloom and vine ripe tomatoes, fingerling potatoes, squash, zucchini, basil, cocktail “Campari” tomatoes, green beans, and Japanese eggplant.

Thank you Harleston Towles and Rooting Down Farm!

Congrats to Harleston and the entire team for the huge effort undertaken to plant 248 citrus trees at Creek Farm over the weekend!

I’m so looking forward to the addition of citrus to the bag. In the meantime, I’m heading to the market to pick up a lime or two for this super simple salsa recipe I found in my ancient, but still relevant, Cuisinart recipe booklet that came along with my trusty food processor. Grab a bowl of earthy blue corn chips and you’ve got a refreshing snack that’s ready in minutes.

We’re at the height of the growing season, and with so many and varied veggies to play with, a recipe like the one I found online for vegetable fritters really comes in handy. Cookbook author Sheela Prakash offers a step-by-step prep guide and a whole range of veggies, herbs and spices suitable for a crunchy fried fritter. Jump to Prakesh’s Kitchn writeup for a ton of ideas for all the summer Bag has to offer.

Pair those patties with a hefty salad loaded with goodies like corn, potatoes and cheese, and you’ve got a complete meal.

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 washed and should go in the refrigerator.  Lettuce, squash, eggplant, beans, all in a plastic bag in the fridge.  Tomatoes on the counter.  Basil in a glass of water on the counter, or protected in a plastic bag in the fridge.