Tonight we had baked potato, fresh corn-on-the-cob, quartered beets, beet greens, carrot chunks, Brussels sprouts, leek, and asparagus spears on our supper plate. I had salsa on my baked potato, a combination with pizzazz that I really like. Our salad plates had baby spinach leaves with sliced white button mushrooms, sliced red radish, sliced celery, sliced cucumber, and grape tomatoes. Most of the veggies on both plates were organic. We enjoyed freshly cut watermelon for dessert. Another colorful and delicious dinner!