“Regenerative agriculture provides answers to the soil crisis, the food crisis, the health crisis, the climate crisis and the crisis of democracy.” — Dr. Vandana Shiva, Regeneration International

Imagine Thanksgiving dinner with casserole made from crunchy green beans, sauce made from ripe cranberries, and creamed corn made from kernels picked at their peak sugar levels. With a few extra hours of preparation and planning, this could be the reality for next November. Many fruits and vegetables, from peas to peaches, are safe to store for several months when frozen or canned. This enables in-season produce to sustain a whole second-life following its harvest. Compared to produce purchased out-of-season, or those frozen or packaged by commercial companies, in-season produce has both better flavor and higher levels of nutrients.