a farmer’s market fourth.

The trip to the market was another success. After going to the market many times with ideas of what produce I wanted for recipes that week, I have been let down. This time I went to find what looked best. The Chioggia (or candy cane) bright red beets below the usual purple beets will be beautiful served sliced in a salad. They will be wrapped in tin foil and then baked at 400 degrees for about an hour, until tender. I will probably create a nice dressing with fresh squeezed orange juice, vinegar, and olive oil. Shallots would be a great addition as well as avocado and orange segments. After reading in Body + Soul Magazine that the key to finding the best beets was by picking the ones with the best greens, I was convinced.

I strangely adore fava beans. I blame this on my british father.

There were petite bunches of radishes.

The pattypan squash are growing in size as the season develops.

.time to get cooking.