Last summer I got serious about peppers. I bought ten extra pounds from my CSA and chopped, roasted and froze them. I ran out in February, and made a mental note to get very, very serious in 2011. Behold twenty-seven pounds of organic red peppers!
Bell peppers (red, green and otherwise) are on the list of vegetables and fruits that I’ll only buy organic. Conventionally grown peppers carry pesticide residues you can’t wash off–carcinogens, hormone disruptors, reproductive toxins–yummy! But organic peppers in the grocery store can cost $8 per pound, and they’re imported from thousands of miles away. When locally grown food is fresher AND cheaper, it makes those supermarket peppers look a lot less attractive. Continue reading