Last night’s dinner was cooked with the organic local harvest. Seasonal veggies: eggplant, chili pepper, onions, collard greens, cilantro and dill from my CSA, the Brookfield Farm; organic tomatoes and garlic from my garden; wild hedgehog mushrooms found in the woods behind my house; organic young ginger and turmeric locally sourced from Old Friends Farms. However, that mild chili pepper was hot for me and I added some organic cashew butter to cool the heat and make a creamy stew. Served with Lotus Foods organic white basmati and red rice for a delicious vegan and gluten-free meal that satisfied the lumber jack in me. By the way, having cooked the chick peas with mineral rich kelp also added flavor, boosted nutrition with vitamins and minerals plus aids the digestion of beans.