voltaire's garden

Red bell peppers were seldom seen on tables when I was growing up.  The big green bells were most often seen baked in a tomato sauce and stuffed with a ground meat mixture.  Sometime they were also chopped into a relative exotic dish.  But for red peppers...

There is probably no fruit or vegetable as evocative of harvest time as the pumpkin.  (Sorry, apples.)  Of course, the big pumpkins are used in ornamental displays or to carve up as Jack-O'-Lanterns. But pie pumpkins are for eating.  Especially, and...

Surely almost every culture on Earth has a pickle (or, sometimes a fermented food) that serves as a gentle bass line to the melody of the meal - a taste that is part of the food though never its focus. Often this is something that has been passed down...

Here are my basic precepts for sustainable food:
1. Make as much of it as you can yourself, from scratch.
2. Use either food you grow yourself, or is grown near you, as much as possible.