Unlike the monopolistic, corporate suppliers of produce to U.S. supermarkets, I don’t think our government realizes how much their Pennsylvania constituents depend on Mexico.
The only bell peppers, garlic (not good), avocados and tomatoes I could find in the supermarket here were all from Mexico. I know local farmers grow these items because you can see them for sale at roadside vendors’ tables in the summer. Winter is coming.
My experience has been that if you have peppers, onions and garlic whatever meal you make with them will taste good, not just Italian. Omelette, yes. Gumbo, yes. Pot roast, yes. Anything! You don’t really need a plan. Just start sauteing them in olive oil and something will pop into your head. If it doesn’t, don’t worry, just grab a piece of bread and eat them like that 🙂 However, my husband “don’t play that.” So…
BREAD and MEAT with peppers, onions and garlic.
Italian Style Peppers and Onions
4 tbsp olive oil
4-5 garlic cloves, slivered
2 large onions, sliced
2 large green bell peppers, cut into strips
2 large red bell peppers, cut into strips
Crushed red pepper (optional)
Heat the olive oil in a large skillet, add the vegetables and saute until the onion is soft and the peppers are a little over crisp tender. Shake in some crushed red pepper if liked.
I do keep wondering what all the PA (and KY and …) constituents are going to think when the crap they buy from all over the world becomes very expensive.
They’ll just have to go back to the time when America was “great” and become farmers again 😀
Well, there’s something to look forward to!
So simple, so delicious, so Italian – something which comes to our table quite often with bread, pasta or a little portion of delicious garlicky mashed potatoes😁
Garlicky mashed potatoes! A large portion 😀
I’m with your husband – I’m starring at the delicious looking sausage, wondering where it came from or what style it is…
But you made a good point about where the veggies come from in winter 🙂
Hot Italian sausage made in the region. Very nice. My husband and I can also make our own. We’re thinking of making boerwurst again from South Africa.
Great idea. I’ve made sausages myself, but I ended up eating lot while testing the mixture to see if the herbs and spices were right.
🙂
My kind of meal, I don’t like green peppers but love red and yellow ones. Even here in sunny California , a lot of our food is being imported from Mexico.
That’s unconscionable! I grew up in California eating the fruits and vegetables grown in our own State! What are they doing with the produce grown there?
Thank goodness for local farms. Because the imports won’t be cheap!
Winter root vegetables are good and I don’t mind eating by the season; I do this in France. However, I think that the rise in price of imports will also create a rise in price of local vegetables also. As it is, the local vegetables here are not cheap.
I agree. Big reason we have a veg garden. Saves us a lot once the veg comes in.
The sausage grilling shot is picture of the day/week/year. Mmmmmm….
Thank you Conor. I love the way coiled sausage looks on a grill.