Serious Eats - seriouseats.com

I don't know about huge farms but most small organic farms I know compost the food that is unusable. That compost goes back on the fields to close the fertility loop as much as possible. People don't realize that every piece of food leaving a farm is nutrients leaving the farm and those have to be replaced one way or another, whether through cover cropping, making and applying compost or bringing in fertilizer, all of which cost money.

So to you compost may be wasted food but to a farmer it is nutrients from him soil he can put back into the soil to turn into food again the next season. If more supermarket waste could go back into compost piles that would be ideal.

Also check out groups like the Boston Area Gleaners (http://bostonareagleaners.org/) who go out and get leftover produce from fields to bring to food pantries etc. If you are concerned about waste volunteer for a group like that or to pick up leftover produce at a farmer's market and bring it to a food bank.

This ridiculously simple broccoli sauce really does go beyond how good you would think these few ingredients could taste:

http://www.seriouseats.com/recipes/2011/03/dinner-tonight-pasta-e-broccoli-recipe.html

I live in RI so of course i get my polar seltzer from Ocean State Job Lot. This summer we tried a case of the pina colada flavored one. it was fairly awful. i'm sticking with cranberry lime from now on.

Thomas Tew Rum, I believe it's the first commercial rum produced (legally) in Rhode Island in a couple hundred years. And it's named after a famous pirate!

I make pesto in it but it involves a lot of squishing the leaves down with a spatula which I always attributed more to the shape of a blender then anything else.

Martha Stewart's Cookie Book. It's gorgeous and the index even has pictures of every cookie! I'm not a super advanced baker and I've made at least 20 of the recipes and they're all good.

Never heard of the too much nightshade thing. Since tomatoes, eggplants and peppers are all nightshades and in the summer lots of people eat tons of those I'm kind of dubious. Plus I work with a kid who seriously ate eggplant parm everyday for a weeks at a time and he seems fine.

As for an obsession; I've been craving cauliflower lately. I can't wait to get it locally in the fall. My favorite is curried cauliflower soup.

I have a Nikon D3000 and I love it. (I had to put in a good work for Nikon.)

Also, someone mentioned getting Adobe photoshop. Just thought I'd mention that a free option is GIMP. It's an open source photo editing program you can dl online. Clearly not the same but if you want a free option it's good.

I make this exact kind of egg salad but with chopped green apple in it. It's really good but you might get strange looks when you tell people you put apple in your egg salad.

I feel like I've seen at least $4 a pint for ground cherries but since no one else is selling them it's pretty much a factor of how much you can get people to pay for them. I'd try at least $4 a pint and drop the price if they really aren't selling.

I don't know how universal a system this is but the market I work at is a "Class A" market meaning vendors can't buy in outside stuff to sell (or something like that). Not sure that info is readily available about most markets but if you could find it that might help you identify a market with more local vendors.

We're not in a big city but we're also not far from one (it's in RI so technically nothing is far from a city, unless of course you're a Rhode Islander in which case everything is far from the city). If there is a demand definitely determines how far farmers will go to sell their stuff, if it's worth it they'll make the drive.

Shamelessly devoured like an apple while harvesting (I work at a farm).

I watched this on netflix too, loved it! I think they have one with the same host all about sandwiches.