No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Yippee, another avocado was ripe! I put a red pepper in the food processor along with a clove of garlic, a teaspoonful of tahini, a tablespoon of olive oil, some turmeric, cumin and salt. Served on a bed of lettuce.
I got to thinking how locavore this might or might not be.
red pepper—Spain or Morocco
garlic—l’Ardèche, a region of France
tahini—made by a company in France but I do not know the source of the sesame seeds
salt—Guérande, on the west coast of France
turmeric—I don’t know, a jar from the organic store
So, not very local. However, in our garden there isn’t much variety at this time of year—a few turnips, green leaves, Brussels sprouts, that’s about it. Also we do not have the climate or soil for some things, such as garlic, mine has never grown well, so we stock up each year at an organic fair. Peppers can be touch and go even in the greenhouse. I was glad for this bright dish in sharp contrast to the gray skies outdoors, distributing rain which will come in handy when our garden does enter its productive season. Soon!