I've always closely linked growing and preparing healthy food, and I even farmed professionally for a brief time. Before joining the crew at EatingWell, I managed the kitchen of breakfast and lunch hot spot Penny Cluse, in downtown Burlington, Vermont, where I learned how to make simple, delicious food from fresh ingredients.
Although I've taken a break from growing vegetables at home, my husband and I help orchestrate the garden at our son’s school and during the summer our refrigerator is always bursting with produce from our CSA (community-supported agriculture) share from a local farm. We also do our best to buy as much meat as possible from local farms and have even bought half of a pig from the farm down the road.
At home, I plan and shop for our meals a week at a time (using plenty of EatingWell recipes--of course!) so we can get a healthy dinner on the table in a hurry and avoid the daily conundrum of what’s for dinner.