In the June 20 Twenty Bag: Romaine lettuce, grape tomatoes, heirloom tomato, blueberries from Newton Farms in Adams Run, SC, scallions, banana peppers, basil, fingerling potatoes, baby carrots.

Thank you Harleston Towles and Rooting Down Farms!

Goldens, fingerlings, rainbows—with all the potatoes rolling in from Harleston’s fields, I’m pulling out every recipe in my toolkit to optimize those tasty spuds. Of course I’ll be roasting a sheet pan full—so simple and only requiring about 20 minutes in the oven. Then, a protein-rich lentil stew in which I’ll sub scallions for the recipe’s leeks. And of course, my summertime fave—frisbee tourney potato salad. Just for fun, and because we’re blessed with so many, I plan to add a handful of chopped peppers to zhush up the salad.

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 upon receipt.  Lettuce, blueberries, scallions, peppers, basil, and carrots should all go in the fridge in a plastic bag of sorts. If your slicing tomato is not fully ripe, leave it on the counter for a couple of days.  If it is already ripe, it is ok in the fridge if it is not too cold, but probably best on counter and consumed soon.  Heirloom tomatoes don't store well, but make up for it in flavor.  Grape tomatoes best on the counter, but can also go in the fridge protected.  Potatoes best in a COOL, DARK place.  Lighting will cause them to turn green.  We have stored them in the fridge for a limited time.  Basil can also do ok in a vase of water if not too badly wilted.