Farmers' market haul and ideas.

I don't always go shopping with a particular recipe in mind. Especially at the farmers' market, I prefer to see what looks good and what has a good price. Most things I get are organic unless otherwise noted (*); then they're said to be no-spray. Kevin requested avocados, but creepy avocado guy wasn't there this week, so that's too bad.

This week, it was:
-Butter lettuce, $1/head
-Dinosaur kale, $1.25/bunch
-Cilantro and Italian parsley, each $1/bunch
-Sweet potatoes, $2/lb (I'm not actually sure if that's the real price)
-Broccoli and orange cauliflower, $1.50/pound
-Beefsteak tomatoes, $2/pound
-Yellow and red onions, $2/pound
-Button mushrooms, $3/pound
-Granny smith apples, $1/pound*
-Meyer lemons, $2/pound* (and yes, I could just get these from Kevin's mom, but we haven't been down there in awhile)

Now I just have to figure out what I want to do with all of it.

Well, I plan on making a gingerbread apple pie with half of the four pounds of apples I bought. I could even make another batch of those apple crumb cake muffins that turned out so well. Tomatoes and onions are infinitely useful in myriad recipes, so that's easy. There are quite a few potentially new and interesting ways to use sweet potatoes, as well as a few old hat recipes that stood up to scrutiny. I like to make salads to bring to work, so there goes the butter lettuce; mushrooms come in handy often enough. I can pretty much always find some use for good greens (the dinosaur kale) and broccoli, and cauliflower is perfect in Indian-type foods. Plus I still have a little red cabbage left from last week. I was hoping to find organic russet potatoes, but had no such luck, so another trip to Whole Foods may be in my future should I want to do something potatoey.

Addtionally, I've been working on holiday cookies. There are three packets of dough in my freezer now, and one batch of test cookies on my stovetop. The test cookies were a Lebanese recipe involving fine semolina (instead of flour), rose water and orange blossom water, and pistachios. They are basically a butter cookie with a very different texture. I think they're interesting. The doughs are for ginger cookies (I like to put a spicy candied pecan on top), chocolate raspberry thumbprints, and lemon-orange butter cookies.

I'm also the sicko who finished ordering Christmas presents by the end of November this year, though. Don't mind me.