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Instead of going to a grocery store of the commercial sense, my darling husband and I have been going to a local farmer that sells produce from a tiny building alongside their farm. When we lived outside of Chicago, Illinois, we were able to grow some of our own groceries. Now we have more space restrictions, hence we can not grow much as far as vegetable and fruits. There is nothing like going to the farm to pick up your own produce when you live in a larger city. Shopping this way helps assure you are getting the highest quality and can actually save you a ton of money. Fresh produce is abundant in our house right now since we purchase a lot during the harvest season for what seems like pennies. So, this is a very inexpensive recipe to make this time of year. It makes a ton of servings and lasts about 2 weeks in the refrigerator.

4 tbsp balsamic vinegar
2 tbsp Cherry Wine Vinegar
1 tbsp dijon mustard
1/4 c EVOO
1 tsp brown sugar
4 Beets, shredded
3 turnips, shredded
1/2 head cabbage, shredded
1 carrot, shredded

1. Shred the vegetables. I like to use my food processor which takes less than 5 minutes for all the vegetables together.
2. Mix the vinegars, mustard, oil and brown sugar together in a bowl. Toss over the shredded vegetables and give it a good mix.
3. Place in the refrigerator for at least 2 hours before serving so the dressing can soak into the shredded vegetables.