The kitchen was a complete mess, I tried to clean the utensils and machines right after I used them but I couldn't keep up with my own cooking frenzy.
I baked one loaf of carrot nut bread and two loaves of zucchini spice bread. I made a carrot-dill soup, a chilled yogurt-cucumber-dill soup, and a kale-swiss chard-carrot soup. I also shredded a beet-mint salad, cooked an eggplant-green pepper-tomato thing, and grilled peppers in the oven.
Just for the record, usually the only thing I ever bake is cookies, by squeezing batter from a store bought tube. If I make dinner, it consists of steamed veggies, rice and — my pièce de résistance for the kids — frozen pizza. Warmed, of course.
Folow the link below to ead the entire article in a new window:
http://blogs.hbr.org/bregman/2010/07/the-farm-to-table-secret-to-mo.html Peter Bregman speaks, writes, and consults on leadership. He is the CEO of Bregman Partners, Inc., a global management consulting firm, and the author of Point B: A Short Guide To Leading a Big Change 
