Restock the kitchen. Whether that’s a trip to the garden, the farmer’s market, the grocery store, or just calling up the truck farmer who delivers, it’s likely time to refill the fridge. You’ve eaten that 20 cups of vegetables, right?

Examples in action:

1. Choose different parts of the plant: leaves, fruit, stems, roots.
2. Choose different colors: red, green, yellow, purple, white, brown…
3. Choose items that have varying shelf lives. Don’t buy all very perishable food or all study vegetables. Buy some tender greens or very ripe tomatoes, but don’t forget some hardier turnips, carrots, kohlrabi, or even green beans that can wait a few days.
4. Maintain an ICE stash. When you’re sick, your work day went to 15 hours… pull out a can of tomato sauce or bag of frozen peas. But, try to use it in case of emergency only!