We hear the term “farm to table” cooking quite often. I tend to dine at restaurants that offer this style of cuisine because I know most ingredients on the menu (not all) will be fresh from a local farm. Farm to table cooking not only supports local businesses but it’s fresher which translates into a healthier meal for you and your family. In my area this is really becoming a trend. But it’s nothing that our grandparents and great-grandparents who lived in the country or on a farm haven’t been doing for years. After all growing your own food was economical, especially when you had a large family to feed. As people started to move to urban areas, that become more difficult, yet not impossible. One of my favorite books to read to the kids over the years is The Gardener which is about growing a roof top garden in the city.

As you plan your menus especially for summer, start thinking “farm to table”, the fresher the better. Turn to your garden for inspiration. Right now we have tomatoes, basil, rosemary, dill, and thyme growing in our garden. My son tends to it, waters it, and picks my basil when I make Mariooch’s Homemade Tomato Sauce, and the dill when I make Dillish Hummus – all of our plants are organic as is the soil. Many local nurseries or even your local Whole Foods will carry herbs at this time of year. And of course, while the kids tend to the garden, they are learning all about science! It’s a win-win! What’s growing in your garden?