Had a great bowl of caldo verde at the BBQ Joint yesterday and decided that with a few tweeks that it would make a great New Years pot. So off to the last Farmer’s Market Saturday til March where I picked up locally grown taters, kale, onions, and locally made chorizo to which I’ll add black-eyed peas, sweet pepper and carrots.

Perfect Portugal meets Eastern NC for the New Year.

Will report back later.

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