Late summer salads to cool the burn, squash, eggplant, tomatoes, cucumber, potatoes, zucchini, three varieties of beets (chiogga, gold and red) – all local. This is tomorrow’s menu

• Tempeh salad with red cabbage and sweet corn; quinoa tabouli with cucumber
• Pinto bean salad with broccoli, chiogga beet and tomato; roasted potato and sweet potato
• Macro mash (millet and cauliflower); herbed mushroom, zucchini, eggplant and carrot, with toasted sesame seeds
• Moong dal with summer squash and spinach; brown rice with red and gold beets