There is no shortage of lettuce in my house. Or cucumbers or zucchini or string beans. And come fall, the larders will be laden with mounds of potatoes and squash.
No one is more committed to the farm-to-table ideology than my mother, which is why, on any given evening, my family can be found eating homemade, homegrown organic basil pesto, with a side of sauteed zucchini and lemon balm. Eternally present at the table is a salad that consists entirely of vegetables that can be found either in our backyard or at my mother’s plot at EECO Farm.