Hi there! My name is Kelly and I live in a small city in upstate New York. I’m a simple home cook,
committed to eating mostly in-season, locally-sourced vegetables year round. The easiest and most
practical way for me to maintain this commitment is to purchase a CSA share each season, which I have
done for many years. On any given day, if the local farmers didn’t grow it, I probably don’t have it in my
kitchen. If they grew a lot of something, I suddenly have lots of it and need to figure out what to do with it.
Learning to cook this way has forced me to make the most of what I have on hand and to think on my
feet, which I find really fun and satisfying. It also taps into my love of never letting anything go to waste.
When COVID-19 galvanized all of our lives, my daughters came home from college and we began
sheltering in place. I ran around town and fetched more supplies than I probably needed (lots of peanut
butter, beans and hand wipes). With my family close, I “battened down the hatches” as I’m sure many of
you did. My next inclination was to make a huge pot of homemade baked beans. Why? Probably
because I was trying to be as resourceful and frugal as I could be as I had no idea what lay ahead.
Though the circumstances where my motivation, I like to think we can practice resourcefulness in any
setting and at any stage of life.