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As the growing season moves from the height of splendor to cooler months, you may not want to give up on growing food. It’s a great way to eat healthy, focus on sustainability goals and there is a certain amount sheer satisfaction when adding homegrown foods to the kitchen table.
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Taking small seeds to soil, starting a jar of sprouts, making Kombucha or pickling veggies inspires both taste buds and creativity. At the Institute for Natural Medicine, our staff likes to grow nutrient-dense food in our kitchens, windowsills and yards.