I'm on my fourth year as a member of a CSA farm, so I get weekly deliveries of locally grown, organic fruits and vegetables. The mix is different each week (sometimes with cool, funky stuff like bok choy, celery root, or kohlrabi), but it's always about two big grocery bags-worth. That, plus a quick trip to Whole Foods if we're in the mood for something particular, seems to be plenty.
My general rule of thumb (should be rule of the wrist?) is if it can go raw, it goes in a salad. Otherwise, it's probably getting sauteed with garlic and olive oil, roasted with salt, pepper and olive oil, or steamed and hit with herbs/spices.