Farm to fork: cooking local, cooking fresh

The herb garden

Milk, eggs, and cheese

Leafy greens

The three sisters: corn, beans, and squash

Nightshades

Berries, figs, and melons

The orchard

Cole crops: broccoli, cabbage, and cauliflower

Thistles, stalks, and pods

Roots, shoots, tubers, and bulbs

Winter fruits

From the mill

Fresh off the dock

Out on the range

Home economics: preserving the harvest.