This week Betty found recipes for cucumbers, peppers, and beets.  They’re plentiful at market now, along with potatoes, tomatoes, eggplant, onions, zucchini and beans. So many good choices, thanks to our produce vendors.Dill, cucumber and plain Greek fat-free yogurt make a perfect fresh salad:


Vegetables from Beaverdale Farmers Market roasted on parchment paper, with olive oil and course salt.

She Wears Many Hats is a blog by Amy Johnson with all sorts of recipes and photographs.  I tried her “Quick Baked Potato” and added some carrots and onions from last week’s market, and some steamed green beans and fresh tomatoes.


Versatile pepper confit can be served with any meat or by itself on bread.


Grill or bake stuffed vegetarian peppers, a feast for eyes and mouths.


Beets and peppers roasted in the oven make an easy salad: