Things that are now available fresh at a local grocery store: Aloe leaf (savilla), taro root, cactus lead (nopales), bonito, manzanilla, jicama, duritos, yucca root, tamarindos, plantains.
As I noted on the Flickr description, the genius of this recipe from [*Cook’s Illustrated*](http://cooksillustrated.com/) is that I learned that adding one tablespoon corn starch to each cup of all-purpose of flour really delivers a great crust. I was, at first, surprised at how little sugar there was on the apple slices, only one-quarter of a cup for the whole dish, and no spices, but once I tasted the complete dish, it made sense. The apple-cinnamon-sugar combo is very American. This tastes like desserts I have had in Europe: much more apple flavor. (This is not a put-down of American cuisine, only an observation about how baked apple desserts have come to be cooked predominantly in the mainstream American tradition.)