In the July 20 Twenty Bag: Vine ripe tomatoes, baby squash, zucchini, Japanese eggplant, sweet Bulls Horn peppers, parsley, cherry tomatoes, "Nicola" German gold potatoes, leeks.

Thank you Harleston Towles and Rooting Down Farm!

Last night I felt the itch to check out a new recipe, and the July 13 Bag screamed parmigiana. Sorelle chef Nick Dugan was kind enough to send me the recipe for his fantastic version, which he puts a twist on, substituting zucchini for the usual eggplant. I actually made it with Japanese eggplant, and used the quick tomato sauce I made a couple weeks ago and froze. The dish is a must-try, and a bit healthier and less labor intensive than the original version: no frying required.

I’m thinking “salad” for those lovely gold potatoes, and Food Network host and author Ina Garten’s refreshing recipe combines them with white wine, tarragon and parsley for a lighter play on the summertime favorite.

The last time leeks were in the Bag, I used them in my quiche recipe, where their delicate allium flavor really shines. Baking may not be an attractive option right now, but the temps are predicted to drop in the coming days, so I’m planning ahead.

Chef, author and restaurateur Alice Waters’ recipe for ratatouille is the best I’ve ever made, and will help out with the Bag’s eggplant, zucchini, squash, peppers and tomatoes in one fell swoop!

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. Tomatoes on the counter, unless the cherries are very ripe. They may need to go in the fridge. Parsley in a plastic bag, or also on the counter in a glass of water. Make sure it is nice and crisp before adding to a glass of water. Squash, eggplant, peppers, and leeks in a plastic bag in the fridge. Potatoes in the pantry in a dark place.