A Quote by Roy Blount, Jr.

I am open to the accusation that I see compost as an end it itself. But we do grow some real red damn tomatoes such as you can't get in the stores. And potatoes, beans, lettuce, collards, onions, squash, cauliflower, eggplant, carrots, peppers. Dirt in you own backyard, producing things you eat. Makes you wonder.
As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.
Most people think if you are vegan you eat just green stuff, you just eat salad and lettuce and veggies the whole day... I'm eating beans, legumes, lentils and peas and rice and potatoes and a lot of things that have calories to give me the energy to do what I do.
I recycle. I have a house in the south of France and I have a small garden. My name is Dujardin - 'from the garden.' I grow carrots, peppers, strawberries, green beans, and things for salads, but there are lots of wild boars all around and they steal the food.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
I compost at home. I'm always taking old banana peels, eggshells, coffee beans, or whatever it is, and putting them in a compost bin and then using it in my backyard.
Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
The word 'vegetable' has no precise botanical meaning in reference to food plants, and we find that almost all parts of plants have been employed as vegetables - roots (carrot and beet), stems (Irish potato and asparagus), leaves (spinach and lettuce), leaf stalk (celery and Swiss chard), bracts (globe artichoke), flower stalks and buds (broccoli and cauliflower), fruits (tomato and squash), seeds (beans), and even the petals (Yucca and pumpkin).
For dinner, I have at least four or five different vegetables of all colors: purple, orange, green and red. I eat as many colors as possible, including carrots, broccolini, asparagus, cauliflower, kale and more.
I pretty much eat at home all the time, so it's either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.
My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.
We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables - the lettuce, the cucumbers, the onions, the green peppers - to maintain their identity. You appreciate differences.
We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables โ€” the lettuce, the cucumbers, the onions, the green peppers โ€” to maintain their identity. You appreciate differences.
I don't eat meat - chicken, fish, none of that. I eat a lot of vegetable sandwiches, like lettuce, tomatoes, sprouts, cucumbers, whatever I can put on bread with mayo and eat, y'know.
If kids grow kale, kids eat kale. If they grow tomatoes, they eat tomatoes. But when none of this is presented to them, if they're not shown how food affects the mind and the body, they blindly eat whatever you put in front of them.
I love eating clean. Like for lunch, I'll have a wrap with hummus, avocado, carrots, tomatoes, cucumbers and bell peppers with a little bit of olive oil and pink Himalayan salt.
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