Look at the colors! Happy summer.

• Gold Zucchini
• Green Romano Beans
• Purple Cauliflower
• Red Cabbage
• Red Fresh Onions
• Slicing Cucumbers
• One out of the following items:
  • Blue Beauty Heirloom Tomatoes
  • Cherokee Purple Tomatoes

I cannot tell which kind of tomatoes I got, but they are definitely tomatoes. I’m sure these tomatoes are great, but still waiting for peak tomato season, where a thick slice of tomato on a slice of bread is sublime.

Purple cauliflower can be used just like white cauliflower but I think roasting it is best way to preserve the color. Anything with hot water will leach the color out and the cauliflower either be a lovely shade of lavender or a slightly off-putting purple.

The green zucchini I grilled a couple weeks ago was delicious so I’ll probably do that again with this gold zucchini. Which conveniently, I can grill the cauliflower too, to maintain that beautiful color.

The red cabbage looks like it would be lovely as a slaw. As that’ll keep well, I’m just going to pop it in the back of the fridge for now.

Romano beans can be eaten raw or cooked, pretty much exactly like other beans. I just snacked on one, and definitely think cooked will be better for this batch. Bean ideas from Bon Appétit (limited number of recipes per month without subscription, so click sparingly):

• Mixed Beans with Peanuts, Ginger, and Lime
• Snap Peas and Green Beans with Arugula-Mint Pesto
• Charred Snap Beans with Whole Lemon Dressing and Mozzarella
• Romano Beans with Mustard Vinaigrette and Walnuts

The gist of all of those recipes is lightly cooked and tossed with light, zingy dressing (ginger and lime, mint pesto, lemon, vinaigrette, respectively).