This week I have cooked with a Quebec fruit and a vegetable. With some beautiful beets I made the most delicious Russian borscht, a soup that the star is shredded beets with many other vegetables. With the fall nights becoming crisper, it was a welcome change to bbq’d dinners we survived on most of the summer. Another Quebec item was the juicy macintosh apple. Crunchy, juicy and so fresh, the apple crisp pie I made was a bit hit with my two international students, my family and my co-workers. There is nothing like fresh produce right from your own area. Local, local, local….that is the way to go.