This week's farmers market meal plan + recipes — 4th week of July

My goal this week is to try dishes I’ve never cooked before.

Concurrently, ideally, I’d like to spend less than an hour of active cook time on any given meal, including dinner. It’s more than 90 degrees out, and the last thing I want to do is to simmer short ribs for two-plus hours.

You know what that means: It’s crudo and ceviche time.

My haul breaks down to 53 servings of meals and snacks — $3.70 per serving. The cheapest was my $0.95 purple bell pepper, while the priciest was my $21.60 tuna.

• Italian heirloom tropea onions

• golden raspberries

• Japanese watermelon

• indigo cherry drop tomatoes

• Italian carosello ‘cucumbers’ (muskmelons)

• Jamaican burr gherkins

• purple pole beans

• Japanese fioretto sprouting cauliflower

• Gemelli Mazinna peppers

• opal basil

• tomatillos

• jalapeno

• serrano

• purple bell peppers

• heirloom “seconds” tomatoes

• corn

• Italian heirloom costata romanesco zucchini

• whole mackerel

• whole sea bass

• flounder

• tuna

• littleneck clams

• frozen medium-firm tofu

• pasture-raised smoked bacon

• pasture-raised, grass-fed chip steak

• pasture-raised maple brown sugar breakfast sausages

• eggs

• pasture-raised halloumi-style goat cheese

• sourdough loaf

• baguette

• mixed grain loaf

• apple danish

• cranberry cornmeal scone