This is what we brought home with us:
Cherry tomatoes, romaine lettuce, red butter lettuce and spring onions for our lunch salads; 1 lb coffee from El Salvador, 1 avocado, 1 dozen eggs, 16 oranges and 1 whole wheat rosemary boule -- awesome Sunday breakfast; 1 poblano chile; 7 small red potatoes; 2 small green peppers; 2 leeks; 1 quart and 3 cups plain yogurt; 2 small tomatoes; 2 heirloom squash, 1 small pumpkin and 1 kabocha squash -- for Thanksgiving decorations and then to eat; parsley; 1 large fennel; 3 bartlett pears and 6 grapefruit for morning fruit; tarragon; 5 shallots; 1 bag pistachios in their shell; cilantro; 1 bunch celery; chestnuts(!); 1 onion; 5 tangerines and 6 apples for our lunches - the apples are 2 mutsu, 1 black Arkansas, 2 cameo, and 2 whose name I have forgotten.
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