The July farmer's market is my kind of fun house.

Instead of distorting mirrors and lurking clowns, there are fruits, vegetables, flowers, and herbs (cheeses, too!) in a dizzying array of shapes, sizes, and colors. The tomatoes are so bright they seem to be glowing from within; the glistening leafy greens might as well be decked out in sequins; and the eggplant are absurdly small and curvy — I can't help but point and laugh. The cucumbers have been stretched like putty; the pattypan squash have been smashed and crimped — nature's pie!

The whole place is more like Alice in Wonderland than real life. (Is this real life?)

Meet Mr. Roy G. Biv. | (Mark Weinberg/Courtesy Food52)

And while I'd be fibbing if I said I selected my produce based on appearance alone, it can be fun to consider shape and color as seriously as taste and texture. In summer, you can make-believe yourself an artist with every salad you make!

So we dreamt up an edible color wheel featuring sesame leaves, purple-podded peas, gooseberries, turmeric, fresh red currants, itty-bitty eggplant, and watercress (can you spot it?).

Below, you'll find a recipe for any color you're craving. Scroll down and take a spin around our color wheel.

Purples

Beet herb salad (in jello form)

(Mark Weinberg/Courtesy Food52)

Charred radicchio wedge salad

(James Ransom/Courtesy Food52)

Barbara Kafka's marinated eggplant

(James Ransom/Courtesy Food52)

Rustic beet tart and wilted greens

(James Ransom/Courtesy Food52)

Kohlrabi salad

(James Ransom/Courtesy Food52)

Purple sweet potatoes and how to use them

(Mark Weinberg/Courtesy Food52)

Pinks

Radish top soup and slow-roasted radish roots with fennel seeds

(James Ransom/Courtesy Food52)

Pretty radish and broccoli slaw

(James Ransom/Courtesy Food52)

Yogurt and berry tart with a pecan crust

(Bobbi Lin/Courtesy Food52)

Bon Appétit's radicchio salad with sourdough dressing

(James Ransom/Courtesy Food52)

Strawberry risotto

(Linda Xiao/Courtesy Food52)

Watermelon with preserved lemon vinaigrette

(Bobbi Lin/Courtesy Food52)

Reds

Half roasted tomato salad with salsa verde

(Bobbi Lin/Courtesy Food52)

Roasted tomatoes and onions on toast

(Eric Moran/Courtesy Food52)

Peperonata (red pepper stew)

(Emiko/Courtesy Food52)

Michel Guérard's sauce vierge

(Bobbi Lin/Courtesy Food52)

Little Flower's tomato ricotta cake

(Mark Weinberg/Courtesy Food52)

Brown butter strawberries

(James Ransom/Courtesy Food52)

Honey-lime strawberries & lemon-buttermilk sherbet

(Armando Rafael/Courtesy Food52)

Deep-dish cherry pie

(Mark Weinberg/Courtesy Food52)

Oranges

Passion fruit and mango-mint lassi

(James Ransom/Courtesy Food52)

Rosemary-roasted peaches with salted caramel sauce

(James Ransom/Courtesy Food52)

Tomato, peach, chèvre, and herb salad with apple vinaigrette

(James Ransom/Courtesy Food52)

Fresh turmeric salsa

(Mark Weinberg/Courtesy Food52)

Orange ginger mint sodas

(James Ransom/Courtesy Food52)

Grilled peach and apricot salad

(James Ransom/Courtesy Food52)

Yellows

Tomato salad with corn, summer squash and roasted onions

(James Ransom/Courtesy Food52)

Yellow beet carpaccio with sunflower sprouts

(Tom Hirschfeld/Courtesy Food52)

Marinated zucchini, kalamata olive, and mozzarella salad

(Alpha Smoot/Courtesy Food52)

Charred corn and avocado salad with lime, chili, and tomato

(James Ransom/Courtesy Food52)

Mussels in a yellow tomato lemongrass broth

(James Ransom/Courtesy Food52)

Tarragon lemon summer squash soup

(James Ransom/Courtesy Food52)

Light greens

Pea salad with parmesan and mint

(James Ransom/Courtesy Food52)

Zucchini pasta marinara

(Mark Weinberg/Courtesy Food52)

Chickpea and green tomato salad

(Mark Weinberg/Courtesy Food52)

Absurdly addictive asparagus

(James Ransom/Courtesy Food52)

Canal house's marinated zucchini

(Mark Weinberg/Courtesy Food52)

Lemon-mint peas with burrata and breadcrumbs

(James Ransom/Courtesy Food52)

Dark greens

Yotam Ottolenghi & Ramael Scully's burnt green onion dip with curly kale

(James Ransom/Courtesy Food52)

Yoghurt & spinach dip, "borani esfanaaj" in the persian manner

(James Ransom/Courtesy Food52)

Zesty and zippy tangled collards

(James Ransom/Courtesy Food52)

Joshua McFadden's bitter greens salad with melted cheese

(Bobbi Lin/Courtesy Food52)

Penelope Casa's garlic green beans (judias verdes con ajo)

(James Ransom/Courtesy Food52)

Heidi Swanson's pan-fried giant white beans with kale

(Mark Weinberg/Courtesy Food52)

Blues

Pickled blueberries with rosemary sprigs

(Mark Weinberg/Courtesy Food52)

Ricotta custard blueberry tart with nut crescent crust

(James Ransom/Courtesy Food52)

Marian burros' plum torte

(James Ransom/Courtesy Food52)

Blueberry galette with rosemary crust

(James Ransom/Courtesy Food52)

Waverley Root's agrigento red cabbage with black olives and capers

(Bobbi Lin/Courtesy Food52)

Richard Olney's fresh fig and mint salad

(James Ransom/Courtesy Food52)

This story was originally published on Food52.com: 50 bright & cheery summer recipes in every color of the rainbow.