Originally appears in the Fall 2012 issue
Gather a selection of ingredients from some or all of the groups listed below. The ingredients given are just a starting point.
- Fresh vegetables: chard, lettuces, kale, beets, carrots, onions, beans, peas, herbs, peppers, avocadoes, tomatoes
- Fruits: apples, pears, grapes, cantaloupes, mangoes
- Whole grains: bread, pasta, rice, bulgur, barley, quinoa
- Proteins (optional): seeds, nuts, legumes, cheeses, cottage cheese
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Brooke Ziebell is the Field to Table Schools Coordinator for FoodShare, a community food security organization in Toronto, Ontario. For more information about their programs, visit www.foodshare.net.