Around here, we love our veggies. Still, there comes a point in every farm-share season when we are simply sick of our old standbys--Grandma Bobbi's cucumber and white onion salad, roasted beets, zucchini sauted with green onions, green salad with mustard vinaigrette.

That's why I was so excited to read Mark Bittman's 101 Simple Salads for the Season in the July 22 issue of the New York Times. If you by-pass #78 (Chicago-style hot dog salad) and leave out the optional bacon in one or two recipes, you'll discover that Bittman has assembled an incredible array of low-fat, high-flavor seasonal treats. He's also organized his recipes very well: Vegan, Vegetarian, with Seafood, with Meat and Grain salads.

We're working our way through them and so far, everything I've tried has been a hit with me and with my six year old daughter. (My sweet darling is tomato averse, so it's hard to please her with July's produce.)

Here are our hits so far: #1--Tomato and Watermelon. #3--Cucumber and red onion, with a new dressing! #15--Tomato and soy salad (note to self: use juicier tomatoes next time.) #31--Roasted beets, turned into a warm and satisfying salad!

Let me know which ones are a hit with your family, and I'll keep you posted on our progress.