"Mock" Garlic Mashed Potatoes

Few things beat the great taste of real mashed potatoes; they are one of the things we rarely need to cajole our children into eating. But, while they are good for you, sometimes we want to eat something besides potatoes to take advantage of all the other nutritious foods out there.

Enter Mock Mashed potatoes, made from cauliflower! And to make a good thing even better, they take less time than real mashed potatoes because you don't have to peel, slice and boil the potatoes before you mash them.

This recipe comes from The Food Network, with a few changes that we made to make it easier.

Ingredients

• 1 medium head cauliflower
• 1/2 cup water
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 3 tablespoons unsalted butter
• *optional*  1/2 teaspoon chopped fresh or dry chives, for garnish

Directions

Steam the cauliflower in the water until fork tender, about 20 minutes (or 10-12 in the microwave). Put the cauliflower, water, cheeses, garlic, chicken base and butter in a food processor or blender and mix until almost smooth. Garnish with chives to serve.

Apple Treats

Todays post is a simple snack idea that comes from keepyourdietreal.com .
It's a fancier version of ants on a log - remember eating peanut butter and raisins on celery? This is a more grown-up looking and tasting version, one that would be refreshing served on platters at a casual get-together before or after the big holiday dinners.





It is simple enough: core and slice an apple, spread peanut butter and top with oatmeal, walnuts and chocolate chips.
To make it even easier, pick up a bag of fresh granola from All Seasons and sprinkle that on top instead! It comes in a few flavors that would all be delicious on top of the apples and peanut butter - the chocolate variety would be most similar to the recipe, but the vanilla cranberry flavor is our family's favorite.


Here's wishing you a wonderful holiday season filled with lots of tasty and healthy food!


Next post: Wednesday, December 28, 2011

Snickers Salad

This salad is NOT for every day diners, but it is a fun recipe for holiday parties or family get-togethers, and it is simple to boot!
There are many versions of this salad, but this one is a little bit healthier, so you can lay-off some of the guilt :)
1 8 oz. tub of cool whip, thawed
1 8 oz. cup of yogurt, raspberry or strawberry
5-6 Granny Smith apples
1-2 cups purple grapes
4-5 Snickers candy bars
*strawberries - optional
Mix the cool whip and yogurt. Chop the apples, candy bars & grapes (& strawberries, if desired). Mix. Enjoy.
This is one of those things that sounds strange until you taste it, but it really is good. So grab a few extra Granny Smith apples next time you pick up your box and give it a whirl this holiday season!



Next recipe posted on Wednesday December 21, 2011.

Miso & Soba Soups

I must admit that we had never used tofu in our cooking before it came in our produce box one week. After planning meals using nearly all of the other produce in the box, and using part of the tofu in a stir-fry, I did an internet search to figure out what to do with the rest. The first recipe we tried (after the stir-fry) was a dish that my daughter loves when we go out to eat at Asian restaurants, Miso soup. 


It turns out that it is extremely easy to make once you find the Miso paste; I'll save you some trouble and tell you that Miso paste is refrigerated. You won't find it near the bouillon, or near the asian foods on the shelves at the grocery store. (It might be found elsewhere at the grocery store, I don't know). You could probably find it at Super China market if you looked in the right place; we obviously did not.  We finally found it at Pirate-O's Market after asking an employee for help. It is organic too, for anyone who is interested.


Also, there are several kinds of Miso paste available. I remember Red, White, Mild and something else... the White is more mild than the Red, and I assume that the Mild is even more mild than the White. We got the "Mellow White," and it tastes quite a bit like what we have tried at different restaurants, perhaps just a bit creamier. Yum.




Simple Miso Soup





2 teaspoons chicken bouillon granules (authentic recipes use Dashi, a fish-type of bouillon)
4 cups water
3 tablespoons white miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

In a medium saucepan over medium-high heat, combine bouillon granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

recipe adapted from allrecipes.com

Soba Soup

Several stalks of bok choy

1 large carrot, or 2-3 smaller carrots

2 teaspoons chicken bouillon granules
4 cups water
3 tablespoons white miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Peel the carrot and slice very thinly into thin pieces.

Remove the leaf portion from the bok choy and slice the stalk as you would celery. Cut a few of the leaves into strips. The remaining leaves can be saved for a salad or stir-fry.

In a medium saucepan over medium-high heat, combine the bouillon granules and water, bring to a boil. Add the bok choy stalks and the carrot and cook until tender. Reduce heat to medium and whisk in the miso paste. Stir in tofu. Separate the green onion layers and add them to the soup along with the bok choy leaves. Simmer gently for 2-3 minutes. Serve.

Inspired by a recipe from Almost Meatless by Joy Manning and Tara Mataraza Desmond

Sofrito

If you haven't heard of Sofrito, you aren't alone!
It is a base for many dishes in Spanish and Latin American cooking. The recipe varies based on the country of origin; similar sauces are used in Cuba, Puerto Rico, Columbia, and Haiti just to name a few.

Our family thinks it tastes similar to Taco Seasoning and tomato sauce; this recipe however, is much healthier and fresher than dried seasoning packets - and fresher always tastes better!



Sofrito
1 onion
2 tomatoes
1 green pepper
1 red pepper
2-3 cloves of garlic
1 tsp salt
1 tsp pepper
*optional 10 cilantro leaves & stems


Remove seeds from peppers and peel onion and garlic. Add all ingredients to a blender and pulse until it makes a thick sauce, much like a non-chunky salsa or spaghetti sauce.

This recipe is incredibly forgiving; use what you have on hand. As long as there is tomato and onion, you can probably call it Sofrito. We have even used tomato sauce when we were low on real tomatoes. It adds an excellent flavor to all sorts of dishes. Sofrito can be used in place of taco sauce, as a sauce for meat, as a soup base, with meat inside empanadas, or even as sauce for a casserole or southwestern-style stir-fry.  Even the onion and pepper-haters at our house like Sofrito-flavored dishes!

Next recipe posting: Wednesday, 12/07/11

Butternut Squash Soup and Sopapillas

We have had some beautiful butternut squash in the produce boxes over the last few weeks, so here are two recipes to warm you up and satisfy your taste buds while relaxing before (or after) the Thanksgiving rush.


A thick, creamy soup is the perfect meal on a cool fall evening and sopapillas are great for sopping up the extra. They are moist and - surprisingly - don't taste of squash, so if you have squash-haters in your family, this is a great way to use it up!







Curried Butternut Apple Soup


6 cups peeled, seeded, and cubed butternut squash (about 2 1/2 lbs squash)
2 large sweet apples, peeled and cubed
1 medium onion, diced
2 cloves garlic, minced
2 TB butter
1/4 cup packed dark brown sugar
2 tsp curry powder
4-5 cups chicken or vegetable stock (use more for a thinner soup)
1 (8oz) pkg cream cheese*
2 tsp salt
sour cream and croutons (optional)


Peel and cube the squash and apples into small pieces. Dice the onions.
Melt butter in large saucepan over medium heat. Add onions and cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir one minute or until curry is fragrant.
Add stock and bring to a simmer over medium heat. Simmer 25-30 minutes or until squash is very soft. Remove from heat.
Carefully ladle 1/3 of mixture into a blender (do not attempt to mix all of the soup at one time!). Leave the plug in the lid slightly open to allow steam to escape and pulse the blender until no chunks remain. Pour into a mixing bowl. Repeat one more time. Mash the remaining soup mixture and add to the puree.
Return to pot and whisk in sour cream and salt until completely incorporated. Return to heat and bring to a simmer again. 
Remove from heat and garnish with sour cream and croutons if desired.


*if desired, sour cream or plain yogurt could be substituted for the cream cheese to make a lighter soup. The soup will be slightly thinner this way.


recipe adapted from The Pampered Chef


Second Day soup - Thai inspired vegetables and rice
Add cooked vegetables (whatever you have - carrots, zucchini, green beans, snap peas, mushrooms) and shredded chicken (leftover Turkey, anyone?) to the leftover soup and serve over rice.




Butternut Squash Sopapillas




1 1/4 cups Butternut squash
4 1/4 cups flour
1 tsp baking soda
1 tsp salt
8 TB (1 cube) butter, melted
2 cups oil, for pan-frying

• Peel, seed and cube the squash. Place in a covered microwave safe dish and bake for 8-10 minutes, or until squash is easily pierced with a fork.

Mix the flour, baking soda and salt together in a mixing bowl and set aside. 

Stir together the squash and melted butter. Stir the flour mixture into the squash until blended. Turn the dough onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough and allow to rest for 15 minutes.

Roll out dough to 1/8" thick and cut into 3" diameter circles. Poke each circle with a fork in the center to prevent it from ballooning when frying.

Pour vegetable oil into a large skillet and heat over med-high heat until hot. Place several of the circles into the oil and cook until lightly browned. Drain on paper towels. Cook remainder the same way. 

Serve with whipped butter, honey, jam, honey-butter, or soup.

recipe adapted from allrecipes.com

Next recipe posting: Wednesday, 11/30/11

Pear Gorgonzola Salad

I am a reformed picky eater; I try new tastes now, but I still do so with some hesitation - but the flavors in this salad blend well with the vinaigrette dressing with no one ingredient dominating the combination. This is a great holiday salad - simple to prepare, but full of taste and ingredients that go beyond the everyday. Serve this up at a holiday gathering this year using the wonderful fresh lettuce, pears and lemons from All Seasons, and wow your friends and family!




Pear Gorgonzola Salad
1 head of green leaf lettuce
3 pears, peeled and sliced
gorgonzola cheese crumbles, to taste (we use about 1/2 of an 8 oz. container
1  6oz. pkg of chopped walnuts or pecans
1/2 cup dried cranberries

Mix together lettuce and pears. Top with cheese, walnuts, and cranberries. Serve with dressing.

Dressing
1/2 c vinegar
1/c vegetable oil
juice from 1 lemon
2 1/2 TB. sugar
1/4 tsp. salt
2 T. finely chopped red onion

Mix together in a blender.

Next recipe scheduled: Wednesday, 11/23/11

Cream of Broccoli Soup

When I was a growing up, my mom used to make this on cold winter days. As a child, I was NOT excited to eat it, but once I left home, I used to search out good broccoli cheese soups on cold days or when I missed home. I finally got the recipe and learned to make my own because there really wasn't much that was as good as Mom's.

I have adapted my recipe to make it somewhat lower in calories than the original. We like to serve it in bread bowls or with a hearty roll if we have them on hand. Pick up some of the Vosen's rolls from All Seasons next time you are there, they have many wonderful varieties.



Cydne's Cream of Broccoli Soup

2 cups chicken broth (can be made with bouillon)
16 oz broccoli, chopped*
1/2 large onion, finely diced
1/2 cup flour
1/4  cup butter
1 can evaporated milk
2 tsp mustard
1 cup grated cheese, plus extra for serving

In a large pot, cook broccoli and onion in broth until tender. In a separate saucepan, melt butter, stir in flour, milk and mustard and bring to a boil, stirring until thickened.  Add sauce to the broth & broccoli and mix. Add cheese and heat until melted. Serve hot with grated cheese on top, in a bread bowl or with a roll on the side.

*Cauliflower or mushrooms can be substituted for some or all of the broccoli

Zucchini Alfredo Lasagna

I am an alfredo-lover, so when I saw a recipe similar to this. I HAD to try it. I ended up combining a few recipes and omitting the red sauce (because I didn't read the directions thoroughly), and we had a new family favorite. My 10-year old pants when I tell her that we are having zucchini lasagna for dinner!

Also, this is a perfect recipe for this time of year when the zucchini plants are threatening to take over your garden!


Zucchini Alfredo Lasagna














2 medium zucchini (about 8 inches long)
6-9 lasagna noodles
2 cups milk
1/4 cup flour
1/4 cup butter
Salt & pepper
1/3 cup parmesan cheese, grated
Mozzarella cheese, grated
optional: 3-5 pieces bacon or sausage,  cooked & chopped


Preheat oven to 350 F. Place noodles on the stove to boil. Slice zucchini (1/4" thick slices) and microwave for 5-8 minutes, or until tender when pricked with a fork.
In a saucepan on medium heat, whisk milk, flour, and butter together. Stir until it begins to thicken. Remove from heat and add parmesan and bacon or sausage, if desired. Return to stove and stir until heated through.
Drain noodles.
In 9x13 baking dish layer zucchini, noodles, and sauce. Repeat one or two more times. Top with grated mozzarella.
Bake at 350 F for 25-35 minutes, or until cheese is golden and sauce is bubbly.
If time is short, substitute macaroni or rigatoni noodles for the lasagna noodles. Serve directly from stove without baking in oven, topping noodles with zucchini and then sauce.

Crisp and Tasty Utah Fruit

Fresh local produce available now!

Featuring Utah Tomatoes!

Sensational Nappa Salad

1 nappa cabbage- chopped
1/2 cup yellow onion chopped
1/2 yellow squash - chopped
1 bunch scallions- chopped
2 1/2 oz sesame seeds
1 package almonds
2 packs chinese noodles
2 cloves garlic
2 tbs soy sauce
3/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup oil

1.Combine onions and cabbage in large bowl

 2.Saute the yellow squash broken noodles,
sesame seeds and garlic until lightly browned.
 Add salt and pepper

3. combine soy sauce, rice wine vinegar, sugar
and oil boil 1 mintue store in refrigerator mix all
together just before serving. Try adding chicken

Stir fried Bok Choy In Garlic oil

3 tbsp- peanut oil
1 tbsp- salt
4 garlic cloves lightly crushed & peeled
1 1/2lb bok choy cut in 1 in pieces

1.Heat wok over a high flame for 1 mintute.

2.Add the oil, and when the oil is very hot add
the salt, garlic and bok choy.

3.This can be prepared in advance and served
 cold.

Chicken with Asparagus & Roasted Red Peppers

1/2 cup chicken broth
1 pound boned and skinned chicken breast
 in halfs salt and pepper to taste
1/2 pound fresh asparagus cut into 2 inch pieces
1 red pepper chopped
1/2 yellow onion chopped
1 clove of garlic minced
1 teaspoon balsamic vinegar
1/2 cup shredded mozzarella cheese
1/2 cup tomatoes diced
Directions
1. Heat the broth in a large skillet over medium-high heat. Season chicken
 with salt and pepper, place in skillet cook 15 min until chicken is almost
done.
2. Place asparagus red peppers and garlic in skillet continue cooking 10
 minutes until the asparagus  is tender. Place tomatoes in skillet during the
last 2 minutes of cooking time sprinkle with vinegar, top with mozzarella
 and serve.

ENJOY!!!!

Honey ButterNut Squash

1 Butternut Squash
1/4 cup honey
1tbsp chopped walnuts
2 tbsp raisins
2 tbsp worcestershire sauce

1. Preheat oven to 400.

2.Cut squash lengthwise into halves; do not remove seeds place cut squash side up in baking pan or baking sheet . Bake 30- 45 mins or until soft remove seeds and fibers.

3. Combine honey, walnuts, raisins and worcestershire sauce; spoon into squash and Bake 5-10 minutes more until lightly glazed.

Makes 4 servings.

ENJOY!!!!

Co-op Boxes

Sign up for a full box of fresh, hand picked fruits and vegetables every week!

Only $20 a box

Pick-up days Tuesdays or Fridays

Recipes posted weekly using ingredients from the box!

crockpot corned beef and cabbage

2 pounds cornd beef brisket with spice packed
4 red potatoes ( small )
4 carrots peeled and chopped (2-3 inch pieces )
2 turnips cut into quartes
3 sticks of celery (2-3 inch pieces )
4 cloves of garlic ( chopped )
1 red pepper ( cut in thin slices)
1 green pepper ( cut in thin slices )
1 yellow onion (chopped )
1 head of cabbage ( cut in quaters )

place corned beef in the crockpot with about 1/4 cup chicken stock
or water (optional ) add the spice packet that came with the corned beef
cover pot and place on low
about 5 hours into the cooking add hole potatoes and carrots,turnips,garlic,onions
until the vegetables are almost tender about 2 hours
add cabbage red peppers green peppers celery and cook for about 1 hour
serve up veggies and slice meat across the grain
its the bom

Why I Shop at Vito's All Seasons Market

The other day I was yearning for an experience food writer Ruth Reichl describes in her book, Garlic and Sapphires: The Secret Life of a Critic in Disguise.  The way Reichl writes about about shopping in New York's neighborhood markets made me want to move there.  And that's saying a lot considering the last time I was in New York City during the late Eighties, the subway terrified me and the city streets were so unkempt and creepy that I vowed never to go back. But the New York City Reichl describes sounds downright homey. The shopkeepers know their customers by name.  They offer fresh produce and local specialties. They suggest recipes to go with the goods. Reichl's shopkeepers care about the quality of their products and their customer service, not just the bottom line.  It reminded me of shopping in Europe at small corner shops and roadside stands, all within walking distance, and all locally owned. 

I finished Reichl's book depressed that I live in a big-box-store city bereft of any unique qualities.  I have gone to Wal-mart and Target in many cities and in every instance completely forgot where I was, which I guess is the point. Same merchandise, same store layout, same design. A Target in San Diego is just like the Target in Sandy, which is just like the Target in Orem. 

Then I happened upon All Seasons Market on 700 East and 8800 South here in my own little corner of Sandy. And suddenly, I found what I was looking for.  

Maybe it's because owner Vito Lema lived in New York City, but somehow stepping into this tiny grocery store made me feel like I live Reichl's world, in a place where the shopkeeper knows my name (he did by the time I left) and even walked my groceries to the car.  The fruits and vegetables were fresh and bright, beautiful to look at and even better to eat.  And the prices! After years of shopping Wal-mart and other grocery chains, I've been duped into thinking they always have the best deals.  Not so. Lema proves that smaller stores can offer quality foods at comparable--and even better--prices.  Take the organic broccoli I bought for 99¢ a pound, an unheard of price for organic, especially in the middle of winter.  Gorgeous red peppers sell for 50¢ (delicious roasted and added to spaghetti sauce or homemade pizza), and lush spinach goes for 99¢ a bunch. And if you like salad, you'll swoon over crisp romaine, red and green leaf lettuces at less than a dollar a head, long lovely stalks of celery and avocados packaged in their own plastic boxes for only 50¢ each. I'm not the most consistent cook in the world, but for some reason beautiful vegetables make me want to spend an entire day cooking. That's why when I shop at All Seasons I get in the mood to whip up salads, roast vegetables and juice some big, sweet carrots. During my most recent visit I developed a craving for borscht, which I haven't made for years. So into my basket went a deep purple head of cabbage, two big sturdy beets and a few onions. Then I spied some asparagus, which reminded me of spring, so I tossed those in my basket. Then collards that made me think of a green smoothie recipe from my sister.  Oh, and some kale to make a soup from my vegetarian cookbook, and an eggplant because I love eggplant Parmesan.  And two ruby red tomatoes that brought back a memory of when my mother visited from California and ordered a sandwich at Subway. When asked if she wanted tomatoes she stared at the pale slices still firm and green on the inside and said, "Ewww. Those won't taste good at all. Don't you know you're supposed to let those things ripen on your windowsill until they get a nice deep red?"  

And the list goes on. It just goes to show you that Vito Lema's store can inspire even the most reluctant of cooks, reminding us of how delightful it is to work with good ingredients. And just as a home cooked meal can nourish our spirit as well as our body, shopping at a charming local market like All Seasons can do the same.  

Have you ever bought a zucchini one day only to have it go moldy on you the next?  That doesn't happen when you shop at All Seasons. "Customers say that my produce lasts longer," Lema tells me as he carries my groceries to the car. As a former produce manager, he knows that bigger stores keep their produce in storage for days before they put it out for the customer. "I don't keep my produce in the back for a week before I put it out," Lema says. "I don't order too much and I put it out right when I get it."  You may not find a mountain of lettuce, half of which is wilted or slimy or rusty at the edges. But you will find a small display, carefully chosen and cared for that is guaranteed to taste as good as it looks. 

Though Lema orders from other suppliers in the winter, in the summer he grows his own produce organically on land behind the store. 

All Seasons Market also carries a large selection of locally produced bread, milk, cheese, apple cider, and Colosimo's  sausage. 

Vito's All Seasons Market also makes soups and sandwiches to order.  Call ahead and they'll have it ready by the time you get there.

All photos and text by Susan Hayward. Originally posted on SusanHaywardPhotography.typepad.com.  

Used with permission.

pasta with mushrooms

1- 1lb.pasta
     2lb table spoons olive oil
      12 oz mushrooms
       3 garlic cloves
      1/2 cup finely grated parmesan cheese
      1 Red pepper
2 -    cook pasta in a pot of boiling watter until
      aldente, keep one cup cooking water.
      drain pasta and return to pot.
3 -  meanwhile heat olive oil in a frying pan
     add mushrooms and sliced red peppers
     add your seasons salt & pepper
        cover your frying pan (it will be full) cook.
     toss accasionally, until mushrooms have softend
     and released their liquid 7-10 minutes uncover frying pan
     and reduce heat to medium.
     cook tossing accasionally tender,and grown,
     10 to 12 minutes.
     add mushrooms mixture and cheese to pasta,
     toss to combine add as much reserved pasta water as
     necessary to create a light sauce. serve immediately.
     top with more parmesan cheese.
                thats it.
   If you want to add chicken or beef or any lefover protein it will work well.
          its cool
       

Buy Local

Eating locally produced food is good for the community. And it tastes better, too. Take this honey. Though Bee Anderson Honey has hives all over Salt Lake, they happen to have one busy beehive right around the corner from Vito's. It's not anything like your average big-box-store brand. Bee Anderson honey is thick, creamy, and delicious. Once you taste it you'll be hooked for life.

CO-OP BOX SIMPLE TOFU STIR FRY

1 package of tofu-firm.
1and a half lbs broccoli
2 tbsp oil
3 tbsp soy sauce
2 tbsp rice vinegar
1/4 tsp red pepper flakes
4 garlic cloves minced
1 tbsp cornstarch
1 bunch green onions
2 tbsp ginger grated

Blanch broccoli in salted boiling water
Heat a frying pan with the oil and fry the tofu in 1/2 inch cubes until brown
Add broccoli to pan and toss together.
Whisk remaining ingredients together and add to pan
Stir together until coated and serve on rice.

You can use a wok or large saute pan.  Cashews or peanuts to spice things up.
If you use this recipe please tell us how it went.

Deli Sandwiches

Our best seller!  Delicious prime rib sandwich. Comes with soup or salad, chips and a drink.
$7.95

roasted beets

Preheat oven to 375.Take your washed beets and place on a square of foil.Add a little oil,salt and pepper.Wrap up loosely and put in the oven for about an hour.Take out and leave to cool until you can handle them.Rub away the skin,but be  careful of the juice.Cut into wedges and use in a salad or slice and dice and saute with other veggies.

Hot Apple Cider for a Winter Day

Have you tried the Apple Cider yet.  If not you might want to add it to the list when you come in next.  And of course there is an assortment of wonderful apples to choose from.  They are great to add to a lunch or for an afternoon snack. 

FRESH PRODUCE- CO-OP

Co-op boxes still available.

ONLY $20.00 per box including tax for our co-op box of fresh produce.

Each week your box will be filled with the best quality of fresh, local and organic produce. You save money by purchasing a box. If purchased separately, this would cost between $22 and $29.   

Pick up is Tuesday or Friday. Call now 801-255-9995 to set up your box or stop into the store.  Store hours are Mon-Sat 10:00 -7pm

Buying LOCAL

I carry local products whenever I can. Here you see the wonderful selection of Colosomo's Sausages.

If you haven't tried them you need to.  I will be posting recipes on the blog for all sorts of products and fresh produce you can purchase in

my market.

Welcome to Vito's All Seasons Market

Wecome to my Blog.  I hope you become a frequent visitor to both my blog site and to my market. 

I am dedicated to bringing my customers the best selection of fresh produce and the highest quality of food I can find.  Whenever possible  it is locally grown.

I carry Vosen's Breads which is a local bakery using ovens brought over from Germany by the original owner. 

I also pride myself in bringing in fresh produce every day.  The larger super markets have buyers who go to market then take the produce to large warehouses to be distributed from there, a day or two later.  My selections are displayed the same day I receive them so your produce is really fresh.  Come on in and see for yourself!