There are two types of carrots available at USG these days. One vendor's carrots cost $1/lb. and taste like perfume. So I've started buying Windfall Farms carrots, which cost $5/lb. Also, the only spinach I can find is $6 per $1/4 lb. At these prices, I guess I'm lucky there aren't a lot of options.
Good thing I really like carrots:
1.5 lbs. carrots
1/2 lb. baby spinach
1 box red clover sprouts
1 bunch tat soi
Total spent: $22
I also got the usual goat cheese, eggs, and apple cider...though the pricey carrots did eat up my Rick's Picks budget. I do have four half-finished jars in the fridge, so I suppose I can manage for a few more days.
There are still a few pounds of apples in the fridge, left over from a few weeks back (!), so I'm going to make another batch of applesauce today. At the moment, though, I have a batch of chili on the stove. My favorite moment in the chili-making process is after adding the garlic, cumin, and oregano to the softened onions and jalapenos - the second when it becomes aromatic, just before adding the tomatoes and beans. That moment might be my favorite smell in all of cooking.
Otherwise, I'm going to put the tat soi in our smoothies, make another borscht with some weeks-old beets, and pray for spring.