Look for burgundy, maroon, white and yellow carrots. Orange and yellow beets. Purple “green” beans and bell peppers. Green, orange and purple cauliflower. Heirloom tomatoes in burgundy, green, yellow and stripes.

Some of the unusual hues are the original colors—carrots, for example, were originally white. Others are natural mutations or have been specially bred.

No matter how they arrived, these beautiful veggies deserve a place on your table. Before summer fades into fall, gather ye produce while ye may.

When you get your treasures home, consider how to enjoy them. We especially like an “heirloom” crudité plate, enjoying the color as well as the flavor of these summer treasures.

With some vegetables, cooking fades the color. If you have your heart set on purple cauliflower soup, for example, steam a small piece in the microwave to see how the color responds.