Here’s an experiment. We’ll post selections from a previous store register receipt to show what we bought in a given trip: perhaps with commentary, perhaps without. I’m calling it a “reverse shopping list,” because it shows what we actually bought, not what we planned to buy.
It should help keep us mindful of the things we’re buying, and see how our habits change over time.
The produce is a mixture of organic and non-organic. I’m not going to list which. I will list some farms/brands where known. These farms and companies are doing good things in offering better food for us to buy. Like it says at the bottom of every page: as of today,we’re not getting anything from them for the mention. We’ll be transparent about it if that changes.
If you see something on the list and want to know what we did with it, ask in the comments!
April 12, 2012
- Yellow Onions
- Russet Potatoes
- Jewel Sweet Potatoes
- Cubanelle Pepper
- Anaheim Peppers
- Crimini Mushrooms
- Ataulfo Mangoes (still at the front of the store!)
- Green Onions
- Red Kale
- Green Chard
- Rainbow Chard
- Collard Greens
- Unsweetened Almond Milk
- Shaw Farm Fresh Whole Milk
Legumes, Nuts, and Grains
- Decaf French Roast Coffee
- Earl Grey Tea
- Lamb Chops: We are considering the John Crow Farm meat CSA, but we’re not entirely sure Mia likes lamb all that much, so we picked up a couple of tiny chops to try. We’ve never cooked it ourselves before, so it’ll be an experiment.
- Whole Wheat Pastry Flour: Mia has often baked with straight whole wheat flour, which gives us delicious scones and biscuits and such, but isn’t delicate enough for things like cakes or pasta. Now we’re going to try whole wheat pastry flour for the first time. Look for some results of our experiments in the future.
- French lentils: Mia wants to make lentil sprouts, but most lentils sold in your standard grocery store are split. It makes them cook faster, but destroys the germ, so no sprouts. These French lentils were the only whole lentils we could find.
- Kombu: I really want to make miso soup at home. It’s delicious and easy. You need kombu or some other seaweed to make a traditional dashi (broth), so here we are.