From September to mid-October, the farmers» markets of Vladivostok were
filled with fresh peppers: green, red, and yellow bells; large green and red tomato - shaped peppers, with a mild but rich flavor; long,
sweet peppers much like Hungarian ones, pale yellow - green or bright yellow in color; very dark green peppers, similar to small bells but pointed at the base; triangular - shaped peppers like Spanish pimientos de piquillos,
ranging in color from pale green to dark green to bright red; long, wide, red and green peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green peppers; and long, pointed, bright red or jalapeño - green peppers, very much like de Aguas.
There has been a flurry of activity lately on various food issues,
filling my email inbox with alerts on everything
ranging from pink slime in school lunches to labeling of genetically engineered foods to ensuring that powerful Monsanto doesn't tamper with
sweet corn.
The key is to ensure that you obtain healthy fats (such as saturated fat) and protein (be careful not to overdue protein as it does have a toxicity
range),
filling the rest of the calories with non-toxic carbohydrate sources (I prefer
sweet potatoes, bananas, and white rice).