In the May 30 Twenty Bag: Sweet corn, baby rainbow carrots, cucumbers, beets, fennel, Italian zucchini and Zephyr summer squash, Romano beans, Negi onions (large scallions).

Thank you Harleston Towles and Rooting Down Farms!

T’is the season for summer squash and zucchini—and a lot of it. I found a super quick recipe for zucchini soup to help manage the abundance we’re beginning to experience. And Martha Stewart says you can add them to her recipe for gazpacho that requires nothing but a food processor to create a refreshing dish to beat the heat.

What is the nutritional value of squash, you may ask? Not only are summer squash low in calories, they also have little to no cholesterol, fat, and sodium. And both zucchini and yellow squash boast vitamins A and C, potassium, and fiber.

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. Remove carrot tops and beet greens upon receiving.  Keep beet greens for cooking.   Everything should go in a plastic bag of sorts in the fridge for extended keeping.  NOTE:  product is ok refrigerated in the paper bag but will begin to dry out after 2-3 days, especially greens