As spring shifts to summer, I was able to swap in a bunch of beets for a the farmer’s choice head of lettuce. I don’t expect beets to be around much longer, so I’ll keep swapping as long as I can. Then it will be a long wait until fall for more beets! I also swapped the farmer’s choice orange carrots for a bunch of purple carrots. I love the color and the unique phytonutrients that come with the colors. The balance of this week’s share are summer standards: heirloom tomatoes, zucchini and green beans. And that tomato! A blemish free, one pound, two ounce whopper.

Thoughts for this week’s produce:

The beets and greens are going into a savory galette. I’ll post the recipe when its done. The tomato will go into a no cook pasta (well, the pasta gets cooked, but none of the other ingredients do). This is described in my post about celebrating tomato season.

The beans and the zucchini will be cooked for the same meal (separately), either sauteed or grilled, and served with carrot top pesto from that bunch of carrots. And the carrots will be crunched on raw with hummus as a dip.