By Sarah Carlisle
As a gardener and seasonal small business owner, I spend April through October between the garden and the kitchen. My schedule revolves around harvesting, preparing and preserving. Days fly by as I work through pounds of spring carrots, cucumbers, green beans and tomatoes. For my meals, I rely on simple dishes that create minimal mess but ample leftovers. My favorites include a satisfying protein, a simple carb and flexible flavors that adapt to seasonal vegetables from my local farmers market. This ensures my CSA produce and fresh herbs from my kitchen garden don’t go to waste… Read the full article.