Autumn II

Beets, celery and celery root, horseradish, carrots, artichokes, broccoli & eggplant.

Lime, pomelo, grapes & apples.

Nutmeg, cardamom, cloves, garlic, cinammon, ginger & allspice.

Hazelnuts, figs & cranberries.


One response

  1. Those red carrots are to dye for :). The color is stable, so when you make soup it comes out beet red regardless of the acidity of the broth. They are as healthy as orange carrots with the addition of anthomycin, a powerful antioxidant – great on all counts!

    October 19, 2012 at 17:14

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