What do we have here? Green peppers, an eggplant, canistels (on the left; a fruit related to the mamey, also known as eggfruit since the color and texture supposedly resembles a hard-cooked egg yolk), bok choy, some adorable French breakfast radishes, green beans, komatsuna, and more betel leaves. Some of the green beans have already found their way into a pasta, along with last week's tomatoes and some fresh mozzarella. The radishes will be perfectly pleasant just with some good butter and salt. That's a lot of green peppers for someone who prefers red ones. Though I'd like to try something different with the betel leaves, the fridge already has all the fixings for bò lá lốt, so we may see a repeat performance (with either the bok choy or komatsuna serving as extra wrappers). And I'm doing my homework on canistels. Meanwhile, last week's black sapotes are looking ready to explode, which means they're ripe, and notwithstanding the chilly temperatures, I'm thinking they're going to become ice cream this time.