tricks of the trade

SO, I have discovered a way ( and many of you likely already know this) to keep farmers market veggies super fresh and crisp. I have been using this method for about a year now for the soup biz with great success and wanted to pass my experience on to you as I know you shop at the farmers marekt to get the freshest vegetables possible. You know those cold storage bags that they sell at grocery stores (like the blue ones Trader Joes sells for $3) well, if you make room for one of those in your fridge and place your farmers market veggies in it and zip it up, you will be very happy at how perkey everthing from spinach, to heads of lettue, herbs and kale will stay…even celery stays crisp! Anyway, thought you should know! On to the soup:

MOnday in Baywood, Thursday in MOrro Bay and Friday in Cambria: Adzuki Bean
and Barley along with roasted heirloom pepper

I look forward to seeing you all and don’t forget your jars!

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