As a sustainability professional and mother of children ranging from 3 to 21 years old, I care greatly about the food I serve my family. It needs to be both good and good for them. For the past few years I have been focusing our meals on what is available in my garden. It is a good-sized garden, about 14′ x 30′. We start with strawberries in the spring and end with winter squash and sweet potatoes in the fall. Each week I plan our meals to use whatever is currently being harvested, needing to get creative so we don’t feel overdosed on any one food.
Right now, the strawberries are winding down and rainbow chard is the star of the garden. growing beautifully and producing delicious greens that I have been using in frittatas, tarts, and gratins.