This Week’s Menu: It’s Shopping Week! (thank goodness)

YaYu loves to make (and eat) egg drop soup!

Shopping week! Thank goodness too – other than having several protein choices on hand, we are out of almost everything else needed to make a meal. I actually had a little trouble coming up with what to have for dinner tonight because there is no produce left in the house – we finished all of that up over the weekend and yesterday. For some reason we forgot to buy more zucchini at the farmers’ market last week, so tonight it’s just spaghetti with marinara and meatballs, and bread for YaYu and Brett. Does marinara count as a vegetable?

The egg foo yung, pad thai and Chinese three-color salad will use up our monthly Costco roast chicken. I also will be using some of it to make chicken salad for sandwiches, or in my case, to eat with tomatoes. I add diced celery, sliced green onion, and slivered almonds to my chicken salad, and blend with a curry mayonnaise. YaYu likes the almonds left out, and blended with sriracha mayonnaise. To each his own.

Asian dishes still seem to be dominating this week’s menu:

  • Tuesday (this evening): Spaghetti with meatballs; garlic bread (just meatballs and sauce for me)
  • Wednesday: Mabo dofu; steamed rice; cucumbers (no rice for me)
  • Thursday: Egg drop soup; egg foo yung; steamed rice (no rice for me)
  • Friday: Leftovers (track finals)
  • Saturday: Pad Thai with chicken; cucumber salad (not sure what I’ll have)
  • Sunday: Chinese three-color salad (hiyashi chuka) with chicken (salad toppings only for me)
  • Monday: Grilled fish tacos with mango salsa; yellow rice (no rice or tortillas for me)

Besides picking up mung bean sprouts at the farmers’ market, we’ll also need cucumbers, tomatoes, zucchini and a jalapeño pepper, as well as bananas and papayas. Mangoes are showing up at the market now, but they’re still too expensive. We have a bag of frozen mango chunks that I can use to make Friday night’s salsa.

WenYu will be home before our next Big Shop, so some of her favorites (i.e. manapua) are on the list this month. If it’s not on the list, we don’t buy it.

Fingers are crossed that we come in under budget with our monthly big shop!

This Week’s Menu: A Short(er) Week

Oyakodon

Well, a week still has seven days, but this is going to be a shorter week for me, cooking-wise. YaYu has her penultimate track meet of the season on Thursday, and then she leaves on Friday afternoon for the big Key Club leadership convention on Oahu. Our Friday night dinner, meatball subs, is super easy to prepare, and on Saturday evening Brett and I are taking our local anniversary staycation, and will be having dinner out that night (the restaurant is just a short walk from our hotel). So, there won’t be as many meals to prepare. Most meals require stovetop cooking, but if it gets hot again I’ll have YaYu step in and do some of the cooking.

We’re also getting close to our monthly Costco big shop next week. We’re in better shape than we usually are at this point in the month with what we have on hand. I’m not quite sure how or why that happened, but I still have a pretty full freezer and pantry to shop from when it comes to meal planning.

Every dish on the menu this week, at least when YaYu is home, is Asian – or as I like to call it, Asian-y – which will make her happy. I’ve got Thai, Japanese, and Chinese cuisines represented. Brett asked me the other day though if we could please have less Asian food once YaYu goes off to college! He likes Asian food, all kinds, and all the dishes I’m preparing this week, but said he’d prefer other things (I try, honest!). Hopefully the meatball sub on Friday evening and dinner out on Saturday will help break things up for him.

  • Tuesday (this evening): Tofu & broccoli in spicy peanut sauce; steamed rice (no rice for me)
  • Wednesday: Oyakodon; cucumber salad (no rice for me)
  • Thursday: Leftovers (track meet)
  • Friday: Meatball subs (just meatballs and sauce for me); a salad for Brett
  • Saturday: Anniversary dinner at Sam’s Ocean View
  • Sunday evening: Chinese stir-fried tomatoes and eggs; steamed rice; cucumbers (no rice for me)
  • Monday: Noodles with pork sauce; sautéed bok choy (no noodles for me)

We’ll just need cucumbers, tomatoes and bok choy this week from the farmers’ market. I bought broccoli last week, and may buy more if I see it again, and we’ll also be picking up more papayas and bananas as well.

This Week’s Menu: Eating Our Vegetables

Broccoli and lovely purple cabbage at the market last week (yes, we bought both!

One of the best things to me about living on Kaua’i has been how much our vegetable intake has increased. We’ve always been pretty good about getting in our daily recommended servings, but the year-round availability of fresh, affordable, locally grown produce has made it even easier to get in those three to five servings per day. Even though meat appears frequently on our menu, there are usually far more vegetables on our plates than meat.

If you’ve been reading the menu plans for a while though you’ve probably noticed that cucumbers and zucchini appear more than most other vegetables. That’s because 1) we like them; 2) they’re versatile; 3) they’re available year round; and 4) they’re extremely affordable. The cucumbers here are my favorite. They’re always sweet and crisp, and delicious eaten plain or in a salad. I always scrub them well because even the peel is edible – we don’t have to worry about wax or pesticides. Eggplant and greens are available all year as well, but not as well-liked around here. I happen to love eggplant, but we most often see the Asian varieties that are long and skinny versus the more mainstream egg-shaped ones, which are more versatile for cooking. Kale is the predominant green leafy vegetable grown here, and while we like it we tire of it very quickly; the same for Swiss chard. We love spinach, but rarely can find it at the market. Bok choy, on the other hand, is easy to use in a variety of ways so we usually go with that. Beets, carrots, radishes and salad greens are also around all year, but I’m the only one who really likes beets and radishes so we don’t get them, but we buy a bunch of carrots at least once a month. I can’t eat lettuce, and the girls and Brett only like salad occasionally so we don’t buy it very often either.

Other vegetables that we love, like broccoli, cauliflower, cabbage, green beans, tomatoes and corn are seasonal. They’re also a bit more expensive than other choices at the market, but we snap them up when we see them. Right now we’re sadly seeing the end of the cabbage, broccoli and cauliflower season, but big, lovely beefsteak tomatoes are now in abundance. They’re be gone though for the most part by the time summer arrives. Green peppers are also seasonal, and will be gone shortly. They don’t seem to grow well here for some reason – most of them that we see are very small.

We also see lots of speciality Asian vegetables every week: long beans, Thai eggplants, and other things we don’t recognize and don’t know how to use. I feel like I should try some more of them, but so far haven’t taken the plunge.

Anyway. this week we’re having:

  • Tuesday (this evening): Stir-fried beef and broccoli (using leftover flank steak); steamed rice (no rice for me)
  • Wednesday: Grilled chicken and vegetable kabobs; couscous (no couscous for me)
  • Thursday: Leftovers (track meet)
  • Friday: Pasta with creamy red pepper alfredo sauce; meatballs; garlic bread; grilled zucchini (no bread or pasta for me)
  • Saturday: Thai red curry chicken; steamed rice; sautéed bok choy (no rice for me)
  • Sunday: Zucchini frittata; bread; fruit (no bread for me)
  • Monday: Mabo nasu; steamed rice; cucumbers (no rice for me)

We’ll be picking up yellow zucchini this week at the farmers’ market if it’s still available, as well as cherry and beefsteak tomatoes, bok choy, Chinese eggplant, plenty of cucumbers, papayas, bananas and limes. Everything else we need we already have on hand.

This Week’s Menu: Things Are Heating Up

I got my trusty Cuisinart slow cooker for free a few years ago using Amazon credit from Swagbucks!

I realized this week that we actually use our slow cooker more during the spring and summer here than we do during the winter, backwards from how we used it on the mainland, where it appeared more in the fall and winter. Living here, when it cools down in the winter is when I am more apt to cook on the stove top, or turn on the oven. When the weather warms up, and boy is it heating up now, working in a hot kitchen in the early evening is the last thing I want to do.

So, this week the slow cooker will make a couple of appearances, and Brett will be out at the grill. Side dishes are more likely to be “cool” or fixed in the rice cooker, which also doesn’t heat up the kitchen. The chili-pork sauce for the burritos slow cooks for a couple of hours over low heat, so doesn’t raise the kitchen temperature too much (I have tried making the sauce in the slow cooker, but it doesn’t thicken as nicely). The only really “hot” meal of the week will be the omelets, where I have to stand over the stove to make them. At least there are just the three of us, so hopefully it won’t be too bad.

The chili-pork sauce for the burritos is too good not to share. Any leftover sauce is delicious over rice, or with eggs:

CHILI PORK SAUCE FOR BURRITOS

  • 1 1/2 pounds lean pork, cut into 1/2″ cubes
  • 1/4 cup flour
  • salt & pepper
  • 1 sliced onion
  • vegetable oil
  • 1 8-oz. can of tomato sauce
  • 1 7-oz. can of diced mild green chilis (if you like things spicy you can use chopped jalapeños)

Put the flour into a bag and add salt and pepper, about 1 tsp each. Add the pork cubes and shake in the bag so that all the cubes are coated with flour (you may want to do this a few batches as a time). Heat vegetable oil in the bottom of a 4-quart saucepan, and add onions and pork, cooking until the onions are translucent and the pork browned. Leaving all the browned bits in the pan, add the can of tomato sauce, 3 cans of water, and the can of green chilis. When it comes to a boil, reduce heat to simmer, stir occasionally, scraping the browned bits into the sauce, and cook until the sauce has thickened and reduced by almost half. When I make burritos, I put a little of the sauce inside the tortilla, over the beans, and then smother with sauce after the burrito has been rolled.

Here’s what we’re having this week:

  • Tuesday (this evening): Grilled chicken & apple sausages; couscous; broiled tomatoes (no couscous for me)
  • Wednesday: Spicy steak pizzaiola; garlic toast; grilled asparagus (no toast for me)
  • Thursday: Leftovers (track meet night)
  • Friday: Slow cooker chicken adobo with bok choy; steamed rice (no rice for me)
  • Saturday: Chili-pork burritos; yellow rice; sliced tomatoes (no rice or tortilla for me)
  • Sunday: Omelets with leftover chili-pork sauce; toast; some kind of fruit
  • Monday: Slow cooker Thai-style pork stew; steamed rice; cucumber salad (no rice for me)

We have everything on hand, and will only need a few things from the farmers’ market this week: cucumbers, bok choy, zucchini, papayas, and hopefully we can still find cabbage and broccoli.

Japan Giveaway #1: Bird Cookies! (Hato Sabure)

I almost gave up on this giveaway because not one of the bird cookies we bought made it home without a crack (which will teach us not to purchase them unless they are packaged in a tin). But, I decided that a cracked bird cookie will still taste as wonderful as one that isn’t, so I decided to go ahead and am offering a gift pack of five of Kamakura’s famous “bird cookies,” Hato Sabure, for my first Japan Giveaway.

In Japanese, hato means pigeon, and sabure is the Japanese pronunciation of sable, a type of French butter cookie. Once only available in Kamakura, today the famous cookies can be found in the food sections of higher-end department stores throughout Japan.

These big, crisp butter cookies are divine (even if they are cracked). They’re perfectly sweet, go wonderfully with coffee or tea, and are great for an afternoon snack, to pack in a lunch for a special treat, or to enjoy any time really. Hato Sabure are one of my favorite reasons to visit Japan.

The giveaway will be open for a week; the latest you can enter is midnight HST, on Wednesday, April 5. A winner will be chosen at random from all entries and announced in the blog on April 6.

Here’s how to enter:

  • Comment on this page. You can comment every day until the giveaway, but just once a day. The more entries you have, the greater your chances of being chosen the winner! I will post the link a couple of extra times during the week. Commenting in another post will not count.
  • Subscribe to “The Occasional Nomads.” If you are already a subscriber, you will receive one extra entry. Please comment below and let me know that you are already a subscriber or that you just joined.
  • Post about the giveaway on your own blog, if you have one, and receive one additional entry.

The winner will be announced in the blog and also notified by email. You must respond by comment to the blog or to the email to receive your bird cookies (I will email you back to find out where to send them). Also, I can only mail to addresses in the U.S. and Canada.

This Week’s Menu: Return to Home Cooking

Dinner from the market one evening was fresh, hot takoyaki (octopus dumplings), coleslaw, fresh strawberries and mugi-cha (wheat tea). Total cost for our tasty dinner was: $15.95

OK, I admit that it has been wonderful not having to plan meals, or cook, or clean up the kitchen for over a week. But, vacation is over and it’s back to real life.

One of the things we greatly enjoyed in Japan was the wide selection and affordability of prepared foods. If you don’t feel like cooking it’s very easy to stop at a nearby grocery or department store and pick up everything you need to put together an easy meal, from fish to chicken to just about anything you can think of. We did this a couple of evenings when we didn’t feel like going out, and were frankly surprised by how little it cost to have a tasty meal without any effort except for carrying the bags of food back to our room.

We’re picking up a roast chicken when we do our big shop at Costco today so chicken will feature in three evening meals as well as chicken salad sandwiches in one of YaYu’s lunches. We’re also looking forward to returning to the farmers’ market this week for plenty of fresh produce.

  • Tuesday (this evening): Roast chicken; stuffing; gravy; steamed green beans (no stuffing for me)
  • Wednesday: Chopped Asian salad with chicken
  • Thursday: Leftovers (YaYu has a track meet)
  • Friday: Pork and pepper stir fry; steamed rice (no rice for me)
  • Saturday: Spaghetti with marinara sauce; grilled Italian sausages; grilled zucchini; garlic bread (no pasta or bread for me)
  • Sunday: Chili rellenos casserole; yellow rice; salad (no rice for me)
  • Monday: Chicken with rice soup; country bread (no rice in my soup)

We’ll pick up fresh green and red peppers, and celery, at Costco as well as frozen green beans, and will get cabbage, cilantro, zucchini, tomatoes, carrots, cucumbers at the farmers’ market as well as some bananas and papayas.

Both Brett and I will be watching our carbs from now on. He will still be eating rice and such, but will be measuring his portions carefully. I’ll still be avoiding them as much as possible, although we did buy some of my favorite raisin bread to bring home – I want to have one slice a week for breakfast. The pieces are much smaller than bread in the U.S. so hopefully one slice won’t bother me too much.

Treating Ourselves Well in Japan

Strawberries are in season here, so patisseries all over are filled will strawberry shortcakes as well as other delights right now.

It’s not the first thing you think of about Japan, but one thing done very, very well here are sweets and other treats. It’s not hard to find incredible desserts here, as well as tasty cookies, crepes, cakes, and other delights. Starbucks Japan does flavors you can’t find back in the U.S. Best of all is that portion sizes are smaller than are found back in the States, and treats here contain far less sugar than American sweets while remaining incredibly tasty. Add both of those to the amount of walking that’s done here, and it’s OK to indulge once in a while.

Here are some of the treats we’ve been enjoying:

Raisin sandwich cookies, filled with a sweet creme and raisins, are one of my all-time favorite Japanese sweets, but while they were very popular years ago these days they’re somewhat harder to find. So, when we discovered some at the Daimaru department store in Tokyo Station this week, we bought a box of five. For three evenings I enjoyed one with a cup of coffee after dinner (Brett and YaYu had the other two). The cookies were quite small, about 1.5″ x 2.5″ in size, but just as delicious as I remembered them.

Bird cookies! We bought a simple bag with 10 of the delicious, Kamakura-made Hato Sabure for Brett and YaYu to enjoy, as well as a couple of smaller gift packs to send to Meiling and WenYu after we get home. I had a bite of Brett’s crisp, buttery cookie (and it was wonderful), but otherwise I’m planning to avoid them, or will at least try because I could easily eat the entire package without blinking an eye.

Our son suggested an afternoon break at Mr. Donut while we were in Yokohama on Wednesday. Donuts in Japan are smaller than what you find in the U.S., and far less sweet, but still very, very tasty. I was hoping for a green tea donut, but they didn’t have any at the shop we visited so I chose a blueberry and cream filled donut instead (delicious!). Our grandson had one of the pink and white ones seen in the middle of the case, a strawberry creme-filled ring, and Brett and our son both had ones with chocolate. Mr. Donut also sells savory donuts, but they kind of scare me.

While we were in Yokohama we visited Chinatown, and stopped at a bakery to pick up five of the area’s famous almond cookies to enjoy later. They are only minimally sweet, but so good. Just looking at this cookie in the wrapper has me rethinking my resolve to avoid carbohydrates.

Starbucks Japan has introduced a new spring Frappuccino flavor: Sunshine Mandarin-Mango, with coconut and mango puree on the top. Can I just say it was amazing (and I don’t even care all that much for Frappuccinos)? YaYu tried one the other day, and after Brett and I each had a small sip we all decided that we wanted one at Narita for our last Japan treat before we board the plane to come home. They’re that good.

All the above treats came from the food section of a Muji Lifestyle store (where I could easily drop some serious money – it’s like a Japanese IKEA that also carries clothing). The very affordable, and all-natural, snacks we purchased, which include a variety of cakes, cookies and miniature chocolate-filled cream puffs, are all for YaYu’s school lunches. YaYu bought her own big bag of savory snacks there as well to share with her friends. The cake flavors above include lemon, chocolate, strawberry, banana, sweet potato, orange and cherry blossom.

And, no trip to Tokyo is complete without having a fabulous crepe on Takeshita Street in Harajuku. Yes, I indulged. There are several shops selling crepes, but my favorite is Angel Heart Crepes, a small shop that offers nearly 100 different varieties of filled crepes in every flavor combo imaginable, with some including an entire slice of cheesecake.

I failed to get a picture of an amazing dessert YaYu bought the other day: a strawberry and whipped cream “sandwich,” with the “bread” made from angel food cake. The sandwich was packaged and looked just like any regular sandwich you’d find for sale at a deli or supermarket. When YaYu saw what it actually was, she said she had to try it and it did not disappoint. Only in Japan.

And, of course there are the KitKats. We visited a KitKat “chocolatory” at Tokyo Station earlier in the week and found four new “Tokyo-only” flavors: strawberry-maple, pistachio-raspberry, butter (yes, butter!), and green tea-kinako (roasted soy flour). We’re not sure what to expect from that one, but will give it a try. We found some dark chocolate KitKats at the Daiso store in Harajuku, but will wait to look for more flavors at Narita, where souvenir shops offer lots of different flavors for travelers to take home with them.

This Week’s Menu: Eating In Japan

 

One of my all-time favorite meals in Japan: vegetable tempura and zaru soba. No soba for me this time though.

Because we take off on our Japan adventure in a few days there was no sense in making a menu this week. The mission continues to be making sure everything perishable in the fridge gets eaten before we go. We had to postpone a couple of days from last week’s menu in order to use some things before they turned on us, so tonight we’re having lumpia, rice and coleslaw (to use up the last of some cabbage) and tomorrow we’ll be having the homemade fishcake sandwiches we didn’t get to have last week. YaYu has a track meet on Thursday afternoon/evening, and Brett will be taking leftovers along for himself and YaYu, and I’ll figure out something here at home. We obviously won’t be going to the farmers’ market, but as it turned out our favorite farmers won’t be there either – they’re going home to Thailand for two weeks..

The past few days we’ve been thinking and talking about what we want to eat while we’re in Japan. We’ve come up with a few must-eats for this trip:

Tonkatsu – Brett and I will probably share an order.

  • Ramen: YaYu LOVES ramen, and she didn’t get to eat this the last time we were in Japan. So, we have promised her we will stop at a ramen stand and she can eat her fill.
  • Tonkatsu: This is a very tender pork cutlet coated in panko crumbs and fried, served with finely shredded cabbage and rice, as well as a delicious sauce. I will skip the rice, but think otherwise I’m good to go with this dish.
  • Curry: Our grandson wants to take us to his favorite curry restaurant, designed to look like an old train car. Other than the rice, curry is low-carb, so I’ll just ask for my rice on the side (and skip it).
  • Sushi: The real deal. I plan to order chawan mushi though, a savory custard with shrimp that’s served at sushi restaurants, and also some sashimi.
  • Tempura: Again, this is one of those things that just tastes better in Japan. I love vegetable tempura!

Here are some things I sadly won’t be eating this time in Japan:

  • Rice: No rice means going without one of my favorite Japanese meals, katsudon, a breaded pork cutlet cooked with onions and egg, and served over rice.
  • Hato Sabure: I know we’ll buy some of Kamakura’s famous “bird cookies” to bring home, but none for me this time. Maybe Brett will let me take a bite from one of his.
  • Bakery goods: This one is going to be difficult, as Japan has incredible bakeries, and I will especially miss not having the world’s most delicious raisin bread that I was so looking forward to (it comes from the bakery across the street from our son’s condo). I’ll also have to skip having one of the amazing almond cookies from Chinatown.
  • McDonald’s teriyaki burger and yogurt shake: These are the only items I’ll ever eat from McDonald’s, and only in Japan. Not this time though.
  • Crepes from Harajuku: I’m making a sad face right now as I write this, but Brett said I can have a bite of his.

I know I will be telling myself, “Come on, you’re in Japan – enjoy yourself!” but I also know now that I would pay dearly for any of them so hopefully I’ll be able to resist so much temptation.

The Sakura Blossom Creme Frappuchino and Latte was this year’s special flavor, and today (3/14) is the last day they’re available. So sad!

We’ll also miss by a couple of day this year’s special cherry blossom Frappuchino at Starbucks. They create a new flavor every year, and this year’s looked especially good. Oh well.

This Week’s Menu: Slim Pickings

Hiyashi chuka usually is made with ham, but I’m substituting shredded chicken this week

I cannot get over how empty our refrigerator is already. It’s actually kind of depressing because when I open the door all I see are a big pitcher of water, a few eggs, a little bit of cheese, a small amount of salami, and a whole lot of condiments. That’s pretty much it. YaYu has been wandering around wondering what there is to eat, although I did bake a chocolate cake yesterday so there would be something for her and Brett to snack on.

Thankfully there is plenty to eat in the freezer, and combined with some produce from the farmers’ market we should make it through until we leave next week. We will have to stop by the store this week for some more yogurt, a dozen eggs, and some hamburger rolls that I thought we had but don’t, but otherwise everything is on track to have the refrigerator officially cleaned out the evening before we leave.

The noodles with pork sauce we’re having on Friday is really just Snake Alley Noodles without the shrimp. YaYu doesn’t care for shrimp, but otherwise loves the recipe so I said I’d make it and call it something else. When her sisters are home though she’s going to have to pick the shrimp out once again.

  • Tuesday (this evening): Teriyaki chicken meatballs; zaru soba; sautéed bok choy (no soba for me – sob!)
  • Wednesday: Three-color salad with chicken (hiyashi chuka) – just chicken, egg, tomato and cucumber for me
  • Thursday: Barbecue pulled pork sandwiches; cole slaw (no bread for me)
  • Friday: Noodles with pork sauce; sautéed bok choy; fruit (no noodles for me)
  • Saturday: Leftovers
  • Sunday: Baked chili rellenos with enchilada sauce; yellow rice (no rice for me)
  • Monday: Homemade fish cake sandwiches; cucumber and tomato salad (no bread for me)

We’ll be doing a minimal amount of shopping this week at the farmers’ market, just picking up some cabbage, bok choy, lettuce, papayas and bananas, all things we can finish before we leave on our journey.

This Week’s Menu: Starting the Clean-Out

Fried panko tofu cubes. I make mine about half the size of these ones.

Fried panko tofu cubes. I make mine about half the size of these ones.

We’re starting the segue into “cleaning out the fridge” mode this week, trying to use up everything we have on hand before we leave for Japan. A few things can be put into the freezer while we’re gone, but most everything else that’s in the refrigerator now, other than condiments, will have to be eaten. The goal is to leave the refrigerator as empty as possible when we leave mid March.

We have one package of tofu left, and I’m looking forward to having the fried panko tofu cubes again this week. They were a big hit the last time we had them – the outside is nice and crispy, and the tofu inside becomes very creamy when cooked. Our dipping sauces will include teriyaki, barbecue, Thai spicy mango, Bulldog (Japanese-style Worchester sauce) and one of YaYu’s hot sauces. I might put out some catsup too.

By the way, the creamy red pepper alfredo sauce that YaYu made last week was AMAZING. Thank goodness we doubled the recipe, because I could sit and eat it with a spoon right out of the pan. I’ve been enjoying it on eggs, over leftover meatloaf, and with roasted vegetables. YUM!

Here’s what’s on our dinner menu this week:

  • Tuesday (this evening): Grilled beef Polish sausages; sauerkraut; roasted carrots
  • Wednesday: Leftover steak and zucchini stir fry; steamed rice (no rice for me)
  • Thursday: Leftovers (first track meet of the season; B & Y won’t get home until after 8:00 p.m.)
  • Friday: Fried panko tofu cubes with assorted dipping sauces; sweet & sour cole slaw
  • Saturday: Thai-style pork stew; steamed jasmine rice; cucumber salad
  • Sunday: Zucchini frittata; salami; garlic bread (no bread for me)
  • Monday: Grill ahi tacos with fresh mango salsa; yellow rice (no tortillas or rice for me)

Purchases at the farmers’ market this week will be minimal, even if there are still tempting things to be found, like cauliflower and broccoli. Looking at the list all I can see that we have to buy is zucchini,but we will also probably also buy some papayas, bananas and bok choy as those will definitely get eaten before we go.