A-DOR-able baby eggplant and tiny campari tomatoes. I just keep looking at them. I have no idea how to make eggplant.
Let's review the list of goodies I came home with, shall we?
- galangang (Nice Thai lady assured me this was for soup...I believe her.)
- kafir lime leaves (I bought them because I've never seen them before.)
- bok choy (Well, who can resist seven pale little bulbs all crammed into a ziploc baggie? I am a victim of value added marketing.)
- blood oranges (Farmer made me taste one. I got 20 for three bucks. You'd do it too.)
- a cabbage (Picked the night before!!!)
- twice garlic (Here is where I got flimflammed. As I tossed some into my bag, I heard my mother's voice in my head, "that's old garlic, look at the gaps between the cloves and how loose the skin is...don't buy them!" Well, I bought them only to find some new, local garlic at the next stall that was so obviously better quality. Twice garlic.)
- onions (they smelled awesome!)
- campari tomatoes (oh my god.)
- baby eggplant (oh. my. god!!! Could you just die????)
- curly purple lettuce (no reason to buy this at all.)
- ginger (love it)
- shallots (loves these)
- chives (great on a boca burger)
- basil (I am an organized culinary goddess and plan to chop and freeze this for later.)
