I suspect your wife may have been looking for organic or less-sprayed eats, or for those with a higher nutritional value for not having to have travelled several thousand miles. (Though I have to say that the red seedless grapes from Chile in the store now are wonderful!) I read somewhere that frozen vegetables have not lost as much of the nutrients a canned. And they add sodium to canned ones.
I have lost much of my desire for any meat. I now prefer it mixed with veggies as in a stew, soup or stir fry. I have never tried tofu. Vegetarian diets I have seen are heavy on cheese. Too much fat. I could go along with beans and brown for a protein.
But vegetarian pizzas I have eaten are very good. Again, it's the cheese.
It's nice you have access locally to a Farmer's Market. Ours is out of my driving range.
(I recall allergists saying that eating locally produced honey can help with seasonal allergies.)
BTW, I didn't take the time to research what those exotic items are.
My wife has always disliked cooking, but she has become interested in 'eating locally' so she decided to learn more about eating food that has less environmental impact. One of the books she bought is called "Clean Food". I think it looks like an interesting cookbook but I can't believe she looked at it without noticing that it is a more-or-less Vegan cookbook. This from a woman whose vegetable of choice is French Fries. I'm not sure she is even going to taste the black bean and ham soup I'm serving with quinoa for supper tonight.
I'm curious to see how she approaches the recipes. Personally I'm not a vegan, though I do like to experiment with meatless meals. The recipes sound interesting to me. I'm not so sure she's going to like them.
I did notice something curious about the book, though. Some of the ingredients are not things I expect to see at the local Farmer's Market. Edamame or arame anyone? Yeah, I had to look them up, too. Those are awfully exotic ingredients for a 'locavore' to be using. Some of the recipes call for Kudzu, which I'm sure I can find, but I don't know if what we have here is exactly food grade plant material.