Yesterday I took a familiar walk out at the Bulb trail in Albany. In the spring, the trail is a bounty of blooms and color, and in the fall, the reeds are dry and gold, a little sunburned, and the crisp breeze off the water makes for perfect walking weather. One part of the trail winds right out to the bay and a narrow stretch of rocks swamped on either side by water. It’s as close as you can get to the bay without falling in. My favorite part of the walk is witnessing how the sculptures and art installations change over time. For a bit of history, the Bulb trail is a former landfill in Albany. This dumping ground for construction materials, landscaping debris, and garbage, was restored to a park and many art installations were made from the scrap metal and junk discarded there.

There are huge metal and wood figures, graffiti murals, mosaics of glass and tile on rocks, paintings on trees, totem poles and sculptures—I’m always trying to decide whether the Bulb is the creepiest or the coolest. It might be both.

My last two farm boxes included beets: golden and baby red. Last night I roasted them all in the oven and served over rice with greens. Despite the stained fingers that result from red beets, I love peeling them after roasting. They absolutely glisten, the deepest purple.

Did you know you can cook the beet greens too? The leafy green stalk of the beet is very similar to chard varieties. So I sautéed the beet greens with onion and tossed the beets with olive oil, a little balsamic vinegar, chopped walnuts, and salt and pepper. My mom often serves beets with avocado, walnuts, goat cheese, and a citrus dressing—also wonderful.