Wednesday, August 5, 2009

This is what $18.80 looks like...

 the farmers' market today:
  • 2 eggplant ($0.80)
  • a bunch of red onions (about 5 large) ($2)
  • a bunch of pink lady radishes (about 6-7) ($1)
  • 1/4 loaf whole wheat sourdough bread ($3)
  • 2 cantaloupes (I can't even tell you how delicious they smell!) ($4)
  • 1 lb. organic pinto beans ($4)
  • 1 lb. organic black beans ($4)


  1. wow! the cantaloupe i bought at my farmer's market last saturday was $6 (for one).

  2. Sharon
    Those eggplants are so cute! How did you make them? I love eggplant but I'm stuck in a rut with them. I usually just fry them in olive oil.

  3. I usually cut off the ends, but leave the skin on. Then I cut the eggplant in thin wedges (thinner is tastier!), toss with plenty of olive oil and sea salt, and bake at 400 degrees in a thin layer in a glass baking dish. It takes about 40-50 minutes for them to get a little crispy, which is when -- I swear! -- they taste better than potato chips. I usually turn them a few times during cooking. Oliver is a big fan of eggplant cooked this way!

  4. Hi Hannah,

    I really like using Cayuga beans too! I read in your other blog posts that you and your family are on a budget. The 4th Street Food Co-op sells Cayuga beans for $2.10 a pound, and it's open to the public. Full disclosure: I am a working member of the co-op, but I became a member when I realized that the bulk bean/grain prices are some of the best in the city, almost everything is organic, and we're working towards carrying more local products. All profits funnel right back into the co-op. I'm so happy the co-op buys from Cayuga!