Jon and I have recently started going to the local farmer's market every weekend. I hate grocery shopping with a vengeance, so this is a fun way to for us to buy fresh fruits and veggies for the week without the hassle of a wayward cart and long checkout lines.
We stock up on veggies and then spend the afternoon cleaning, peeling and chopping up vegetables for the week. It's been fun trying out new recipes to use up the food. Our garden has been doing pretty well for us this summer, although the crazy weather has made for some stunted growth in our cucumbers and zucchini. We just planted a second crop of daikon radishes, scallions, radishes and lettuce for a fall harvest and have been enjoying plenty of eggplant, peppers, tomatoes, and green beans .
We've been transitioning to a plant-based diet lately after I discovered The Vegan Table Cookbook via Lolly Knitting Around. Whether or not you're vegetarian or vegan, this book is excellent for finding fresh new ways to use vegetables, mainly because of its thorough index. We made Kale and Cauliflower Salad after wondering what to do with the gorgeous purple cauliflower that we purchased last weekend. And, we also made a delicious batch of Potato Leek Soup to use the potatoes and leeks we bought. The book has been getting great reviews and we have really enjoyed expanding our food horizons.