The foodways we explored in this book have become routine to us now, we don’t dwell on the story of this leg of lamb, the broccoli, the garlic, the apples, the tomatoes, and the green beans. Our farm gives these foods up with abandon, fills our summers and our freezers with them. We spent a year consciously learning a habit of eating what we produced ourselves or found at the farmers’ market, and it was long enough for a habit to grow into a preference.
