I cook most of the meals as well. I do 90% of my shopping at traditional grocery stores, and use the weekly farmer's market as a way to experiment over the weekends. At least in SF, they're high quality and typically have a wide variety of things I wouldn't find (or buy) in grocery stores. We have a few kids, so it's nice to have a reliable menu throughout the week, then do something fun like a smorgasboard of oysters, salads, bread, and cheeses for lunch on a Saturday, crab tacos for dinner, and omelettes the next morning. The constraints enforced by seasonality and the availability of atypical ingredients is refreshing.