In the July 27 Twenty Bag: Sugar Cube cantaloupe, vine ripe tomato, squash, zucchini, Italian eggplant, cherry tomato mix, Italian basil, Bull's Horn peppers, Shishito peppers, red onion.

Thank you Harleston Towles and Rooting Down Farm!

One Bag, tons of possibilities!

Toss those Shishito peppers in a pan and sauté them for a tasty appetizer so easy you don’t need a recipe. Simply coat the pan over medium high heat with good olive oil and give them a bit of a char on both sides. Drizzle with a dash of sesame oil off the heat, and serve!

Chef, author and restaurateur Alice Waters’ recipe for ratatouille is the best I’ve ever made, and will make quick work of the Bag’s eggplant, zucchini, squash, peppers, tomatoes, basil and onion—I believe that’s the entire Bag!

Except for the cantaloupe—and all it needs is a quick chill in the fridge for a no-prep-required refreshing summer dessert.

For more ideas, 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. Peppers, squash, zucchini, and eggplant can go in a plastic bag in the fridge. Basil can go in the fridge if well protected with a plastic bag and or paper towel. If not wilted when receiving, it can do well in a vase of water on the counter. Tomatoes and onions on the counter. Cherry tomato in the fridge if already on the ripe side. Cantaloupe in the fridge as well.