My Vegetarian Kitchen: No Better Time to Get Fresh; with All That Ripe Local Produce Out There, the Possibilities Are Endless

Summary

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Summer in our beautiful state brings so many opportunities. You can grow organic vegetables right in your own back yard or in containers on a sunny porch, or you can buy glorious seasonal treasures from our farmer's markets. The important thing is that you enjoy the flavors of the season because nothing will ever taste fresher, or more delicious, or have greater nutritional value than eating freshly picked vegetables. You'll feel more alive, too, because the fresher the food, the greater the nutritional value. It's as simple as that.

I get my fresh local and organic vegetable "fix" each of the three ways. Frank and I have raised-bed gardens at home, where we are growing zucchini, yellow squash, sweet corn, a few varieties of heirloom eggplants and tomatoes, and jalapeno and bell peppers.

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Extract

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My Vegetarian Kitchen: No Better Time to Get Fresh; with All That Ripe Local Produce Out There, the Possibilities Are Endless

In container pots, we grow perennial herbs, garlic chives, mint and oregano. We also have a small strawberry patch and two fig trees that Frank keeps (really, he babies them) in large pots that we move to the shed for protection from the winter.

Still, I cannot resist going to the farmer's markets at lea...

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