In the July 6 Twenty Bag: Sweet corn, vine ripe tomatoes, squash, zucchini, lunchbox peppers, basil, Campari tomatoes, green beans, scallions.

Thank you Harleston Towles and Rooting Down Farm!

When you’re blessed with a big ol’ batch of sun-kissed tomatoes—two kinds!—like in this week’s Bag, you gotta get cooking, fast. With the Camparis at their peak of ripeness, I decided the situation called for immediate action, so I found and immediately tried this recipe for a quick sauce that’s ready in minutes, with a minimum of fuss.

Looking for more ideas? Take a scroll through my recipes for plenty of tomato-y dishes, like this refreshing Nicoise salad.

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.  Corn, squash, peppers, beans, and scallions 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.