Warm colors, anyone?

We have fallen into a lot of yellow cooking these days:

Yellow squash, yellow sweet corn, orangey-red carrots, peaches that span the spectrum of red/orange/yellow. Even preferring to buy yellow-fleshed watermelon.

Anyone else experiencing the "yellows"?

quark question

Does anyone know where I can find buttermilk? The real thing? Not the low fat variety . . . which is all our local grocery carries . . .

I want to try to make Quark (a sort of German variation on cream cheese).

Suggestions appreciated!