Foodie's backyard: Save and savor
$0. That’s roughly the produce bill from summer through fall for Conor and his partner, Elizabeth Goodman. He does occasionally
purchase specialty items like raspberries and avocados. “You can’t grow it all,” he says.
However, you can whip up quite the garden-to-table treats. Conor’s fresh-from-the-vine tomatoes become salsa, gazpacho, bruschetta, and sandwich fixings. He marinates eggplant in olive oil and garlic, then fries it with onions. He makes a drink using his mint, plus fresh lime, sugar, and vodka, that’s served over ice and consumed by the gallon at parties.