10.24.2009

The Weekly Grocery List

At the farmer's market:

*Ten to fourteen servings of something dark green and leafy [spinach, various kales, even purpley-dark lettuce]
*Seven to fourteen servings of one or two in-season vegetables [eggplants, tomatoes, radishes]
*Something else that would be good in salad [figs, apples, pears]
*Five servings of two kinds of mushrooms [usually shiitakes and oysters--sometimes the mushroom man offers me free samples of lion's mane or enokis]
*Pound or two of fruit
*Sometimes potatos

At the Co-op:

Frozen Oregon blueberries, plus cranberries or blackberries
Cashews for making cashew milk
Pecans and walnuts
Green onions
Eggs
Yogurt
Kefir
Raw Sauerkraut with sea vegetables
Fancy cheeses (preferably raw milk, sheep, and/or goat)
Lightly salted butter

In the cupboard already:

Grey, pink, and brown salt
Whole black and white peppercorns
Many spices
Extra virgin olive oil
Quinoa
Four or five kinds of rice
Amaranth
Five kinds of seaweed
Mary's Gone Crackers


In the fridge:

Three kinds of miso*
Tahini
Bee pollen
Hemp seeds
Sunflower seeds
Pumpkin seeds

*Make sure to get gluten-free miso. Some miso is made with barley.

No comments: