This week’s Medium box contents:

• Bicolor Sweet Corn
• Green Beans
• Green Leaf Lettuce
• Green Zucchini
• Purple Cauliflower
• Sweet Fresh Onions
• Mixed Heirloom Tomatoes

Immediately after taking this picture, I chucked the bicolor sweet corn in a pot of boiling water. The longer it’s off the plant, the more the sugar converts to starch. Reserve in the fridge for whatever your week’s cooking brings, like a southwest corn salad which also uses tomato and onion.

I came across this recipe for mock pineapple using zucchini. Bizarre and I’m curious if it actually tastes good.

The gorgeous purple cauliflower can be cooked like white cauliflower but I recommend water-free cooking to preserve that vibrant purple color. Boiling and steaming will turn the cauliflower a lighter, bluer shade, and if you’re cooking it with other veggies at the same time, it can turn everything into a visually jarring pile of blue. Cooking cauliflower rice in a separate pan does make a lovely side dish. To keep the wow factor of purple, go for something like roasted cauliflower steak.

Just typing about roasting cauliflower is making me sweat. This is definitely salad weather, so I just want to dump the corn, zucchini, lettuce, and tomatoes into a single salad and eat that in front of a fan.

One more hot recipe before I go chug water: green beans but cooked slow and low. My instinct is a garlicky, salty saute, but if you don’t mind simmering a pot for 2 hours for “the softest, tenderest, sweetest, most succulent green beans you’ve ever tasted in your life” then this southern-style green beans recipe is for you.