Janet Bostwick wrote:
> Andy wrote:
>> The produce market had JUMBO green bell peppers for 79¢/ea. Almost
>> cantalope melon sized. Like two normal ones. I could barely get a
>> hold of it. Got $1.00/ea. red, yellow and orange bells and an English
>> cucumber.
>>
>> The artichokes on the other hand were between baby and medium sized
>> for 79¢/ea. I passed on them.
>>
>> And they were out of basil!?? (
>>
>> Avocados were $1.19/ea. I passed on those too. ((
>>
>> There were the typical "two ladies gabbing" roadblocks in every aisle
>> and the stocking grocers piling boxes of fresh fruits and veggies
>> onto tables, yelling help and advice to customers in what is the
>> slowest unchoreographed ballet that is my produce market.
>>
>> Andy
> I beat you. . .red, yellow or orange huge bell peppers were .69 and green
> bell peppers were .49. I was thrilled because the week before the cheapest
> pepper I could find was $1.59 each. That was a real hardship for us as we
> eat one whole red pepper in our salad each night. The .69 has pretty much
> been the price here all winter except for the week of Easter and the week
> after. I got some strawberries at Costco last week that were the largest I
> have ever seen. 2 1/2 inches long and just a simdge under 2 inches wide.
> Intense strawberry flavor. $5.99 for 4 pounds and not a nasty spot in the
> bunch.
> Janet
>
>
I just bought five peppers in a net bag today, huge ones, total cost one
buck. A green, a red, a gold, a yellow, and an orange one. They had
two net bags left so I may go back tomorrow and get the other two. It's
going to be a couple of months before my Gypsy and Cubanelle plants
start bearing. I usually take the excess, chop them up, freeze them on a
bun pan and then vacuum bag them for longevity. Then I can just reach in
a bag and get what I need for cooking. Fresh peppers get used for dishes
that demand fresh.

George