Features

July 2009 Issue

Grow a Healthy, Edible Garden and Reap the Rewards

Imagine your back door leading to a verdant edible garden, where your inspiration for dinner is right at your fingertips. Feel like a mesclun salad? Just pinch off a few leaves. And while you’re at it, harvest some vine-ripened tomatoes, zucchini, and basil for a delicious, healthy side dish. Thanks to soaring food prices and a bounty of health and environmental benefits linked with enjoying local produce, more people are turning their backyard paradise into a kitchen garden. "The pleasures of home-grown food will always exceed anything you buy. You can also contribute to the smallest carbon footprint possible," says Amanda Archibald, R.D., dietitian and founder of the food education company, Field to Plate. There’s no better time to dig into Mother Earth and sow the seeds for a garden that will give back in so many ways.

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