Local Growing, Local Eating

Reader Contribution by Charlyn Ellis
1 / 2
2 / 2

“I bet there’s a zucchini in there somewhere,” Mark commented as I slipped a calzone covered in chopped tomatoes in front of him last week. “Why would you think that?” I replied. Just because we have eaten a zucchini in some form  every day for the last two weeks does not mean one is hidden under the crust — although he was right. It was good, too.

In the past eight years, we have shifted our diet to encompass seasonal, fresh, local produce as well as locally raised beans and grains, milk and eggs. It was a gradual change brought on by our increasing abilities in the backyard garden as well as our connections to local farms. It nudged me out of a serious cooking rut and set new challenges, like how many different meals can we eat from a huge head of cabbage in February and what to do with a cucumber glut in August. (Think pickles.) It is a logical development for even an urban homestead. Local growing means local eating.

Menu Planning for Local Eating

Online Store Logo
Need Help? Call 1-800-234-3368