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Eat This Now: Dinner in a Box

Carolyn Alburger | February 25, 2013 | Story Ingredient

CUESA is teaming up with local food peddlers at Good Eggs and Luke’s Local to bring you bundles of Ferry Plaza Farmers Market goodness specifically catered to recipes from big-time Bay Area chefs. “These baskets take the guesswork out of your usual CSA,” says CUESA rep Liz Hunt. Last month’s options included ingredients for fennel soup with Meyer lemon crème fraîche, a shaved root vegetable salad (pictured), and optional organic Sierra foothills chicken, as curated by Joanne Weir (PBS, Copita). Packages are scalable from 2 to 20. See the Good Eggs website for pickup locations and delivery information.

Originally published in the March 2013 issue of San Francisco.

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