I use the Farmer's market as training. All this fresh, local food. I don't even have to grow it. But, how on earth do you cook some of these things? Eggplant? - well, purple is a cool color, but, um, ya - weird food. Zucchini? No idea.
So, I buy a couple here and there of the different things. An eggplant in the fridge until I'm no longer afraid to cook the weird thing. Squash, over and over, till I'm forced to learn new things it can do. Keep the tomato drippings - if they came off tomatoes that yummy, they should be good for something! - Ah, yes, broth for winter's soups.
After doing this for two years, I know not to plant eggplant in our sunny garden, since we don't eat it yet. Summer squash will get planted, and I'll learn more ways to cook and store it. Sungold tomatoes? German Striped slicers? Yum! Cabbage, too, so that I can put up homemade sauerkraut - it's the only kind I can eat. Green beans get a double row, because they'll end up dried or canned in the pantry.
Right now? It's Egg Season (spring). I have 5 dozen eggs in the fridge - yes, five! - so I'm training on how to serve them all! And quiche would be good but isn't on the menu (because of the dairy in it). Hmm... Perhaps I ought to start baking...