At the Farmer’s
Market, we pur-
chased fresh
off the farm
organic Vidalia onions, yellow beets, celery
stalks, purple and white carrots, purple and
white fingerling potatoes, asparagus, pink
radishes, red and orange bell peppers, mixed
greens, heart of Romaine lettuce, pink cauli-
flower, deep green broccoli, bok choy, brussels
sprouts, arugula (as recommended by the First
Lady who grows it in the White House garden)
and kale (which is starting to go out of style
according to the top chefs in Phoenix, Arizona
but still makes great chips),
but not before
chowing down
two huge, pulled
pork sandwiches
oozing juice
and dripping
sauce with
napkins and
two free bags
of chips
purchased
from the
street vendor
right there
on our healthy
eating Farmer’s
Market trip.