GET COOKIN’!: Years ago in Bradford, all it took was a quick
walk among the neighborhood gardens to gather up the ingredients
for a special meal.

We hear again today from Carole Longo Harris of Bucks County, a
freelance writer who pens stories about the fun, food and family
influences of the Italian immigrants who were part of her childhood
growing up in Bradford.

Yesterday, her “secret” recipe for cooked tomatoes. Today,
stuffed peppers.

“Stuffed peppers were cheap for my mom, Parma Longo, to make.
All it took was a quick walk around the neighborhood gardens and
the ‘paisani’ (John Romano and Tuillio Lucarelli) generously handed
to her the ingredients: peppers, parsley, garlic, basil, oregano
and tomatoes and sometimes even a loaf of stale bread.

“Mom only had to buy eggs, cheese and ground beef. During these
walks I loved to listen as the ‘condantini’ (farmers) reluctantly
shared their secrets for healthy soil: a rusty railroad spike, a
fish head and worms. These were the three main ingredients in
Miracle Grow – iron, zinc and nitrogen.

“Today in the ‘burbs,’ a batch (10) of peppers stuffed with
ground beef can be costly (about $20) if you don’t have a generous
garden friend.

“For example: 10 peppers, $3.50 (summer), $7 (winter), not easy
to find medium size; garlic, 50 cents; grated cheese, 75 cents;
fresh parsley, $1.50; lean ground beef, $8; eggs, 60 cents; stale
bread, $2.49; can of tomatoes, crushed, $1.99.”

Carole tells us her favorite recipe – a lot cheaper than beef –
is anchovy- and bread-stuffed peppers.

“My father and siblings hated anchovies. My mom and I loved this
recipe and really enjoyed not sharing with the rest of the
family.”

Carole tells us the amount of ingredients depends on size of
peppers and how strong you like the flavors and anchovies.

“Soak a stale loaf of bread in water. Squeeze out the water; add
a can of flat anchovy fillets packed in oil, fistful of grated
cheese, lots of fresh parsley, chopped garlic, an egg or two, and
black pepper. If you like, add some oregano or basil but I like
just the parsley. Mix it with your hands until it feels good or the
anchovies look like little flecks. Stuff 4-5 peppers, top with
sauce and bake. Smells and tastes delicious served hot or
cold.”