I was surprised (and so happy!) to see Summercrisp lettuce in this week’s bag since this cool-weather crop’s season is clearly over. Congrats to our farmer-pro Harleston for pulling off this miracle! Cutely freckled free range eggs from Lowland Farms make another appearance along with lunchbox peppers, a Sea Island sweet onion, habanero peppers, a colorful mix of potatoes, Italian basil, and more Japanese and globe eggplant—what a treat!

My research turned up a nifty recipe for a hearty frittata that puts to work the peppers, sweet onion, potatoes and eggs! I do, however, suggest using a more pungent yellow onion from a previous bag, and saving the mildness of the sweet onion for a burger. I’m loving the Beyond Burger, which achieves amazingly authentic beef flavor—without the beef. And if you’re looking for a summery side for that burger, check out my cool Frisbee "Tourney" Potato Salad.

Toss the leafy Summercrisp lettuces in a classic vinaigrette, and balance out any plate— healthfully and deliciously!

Reference the Genius Ratatouille recipe for the hefty globe eggplant, and sub the lunchbox peppers for the bells the dish calls for. The smaller Japanese version is just the right size for easy eggplant parm the sheet pan was so made for.

My daughter Elizabeth and I have been processing our own pesto since she was a teen and we grew basil on our front porch. In fact, when we began subbing walnuts and pecans for the usual pine nuts, it was her idea to toast them for a few minutes to bring out their flavor. It is nice, though, to have the basil grown, harvested, and washed for you now and then. Thanks Harleston!

Check out Bobby Flay’s no-fuss recipe for habanero salsa, and a fun read from Bon Appetit for tamping down the heat of the spicy pepper, if you’re of that ilk. Who knew you could?!