Scenes from this weekend’s greenmarket:

Gooseberries

Heirloom tomatoes

Yellow watermelons

White peaches

Basil

Heirloom fingerling potatoes

Baby white eggplant

When you have produce as fresh and stunningly beautiful as these, you don’t really need to do too much to bring out the best in them.

Fusilli with cow’s milk ricotta cheese and uncooked heirloom tomato sauce

3 large heirloom tomatoes, diced
1 tablespoon fresh mint, chopped
a pinch of sea salt
a pinch of freshly milled black pepper
good-quality extra virgin olive oil
1 tablespoon cow’s milk ricotta cheese
dried pasta

Prepare pasta according to package directions.

Make the sauce while the pasta cooks. Combine heirloom tomatoes, mint, salt, pepper and olive oil in a large bowl. Stir thoroughly so that ingredients are well-blended.

When pasta is al dente, drain, then immediately fold into tomato sauce. Toss; taste for salt and pepper. Top with a dollop of ricotta cheese, then serve at once.

Time: 10 minutes, including prep.