I love Bristol Farms, mostly. I know they're really in it for the money, but ya gotta love a place where the price difference between them and, say, Ralphs is generally more than justified - and for some stuff they're actually cheaper. The meat practically sits up and squawks, the deli salads are damn near as good as good homemade, and the produce is mostly so fresh and good it practically vibrates...SO WHY ARE THE POTATOES ALWAYS GREEN? Now, maybe this is a phenomenon peculiar to the South Pas store, but every time I've gone there to buy any White Rose, Yukon Gold or russet potato, they've all had that green tinge that mean they've been exposed to excessive light, creating toxins under the skin.
Do the BF produce managers not know this? Is there some gap in their training that allows them to display only the finest pears, artichokes, broccoli and cucumbers, while blithely offering potatoes that people really shouldn't eat? I managed to find two decent russets from which I had to peel only about 1/8" of outer layer, after I'd bought some great-looking handmade bratwurst and one of the loveliest cabbages I've seen outside of a farmer's market. I am puzzled.