My favorite grocery, Berkeley Bowl, pulls out their clearance produce and bags it up at .99/per.
There’s always more produce coming in, so the things no one bought full price yet get hauled away and bagged up, to make room for the new.
Best bargain produce ever, especially if you are familiar with their arcane system of marker dots to indicate organics.
The actual fruit and veggies are usually just fine.
And you can see what you are getting perfectly clearly.
So this week tomatoes (and limes) have been going for a song.
A plastic bag weighing maybe 2-3 pounds costs .99.
Yesterday I brought home four bags of perfectly ripe roma tomatoes.
Lovely, lovely things, all good fully red, no bad spots, no soft spots.
Masses of them.
Today I cut them all up, and made starter tomato sauce.
For this, all you do chop them up coarsely, toss them in a pan with some olive oil, and process them down to the soft squashy-cooked stage.
Then freeze it all in double serving batches.
I have handy little steel bowl for this.
I stick the bowls in the freezer until I have solid tomato-cles, then tip them out and wrap the frozen sauce in two layers of plastic.
Later on, I’ll pull one out and thaw it.
Add garlic, pepper, and fresh basil, and it is killer.
Tonight I’m taking one lot and adding clams.