On the day after New Years, I began photographing and recording my recipes. A week later, I placed an order for heirloom seeds so that I could start my garden indoors this winter. I live in Minnesota, and it is -20 today with windchill. I won't be able to get my seedlings outdoors until mid-May. It's a small plot and it will be a short summer, but I'm going to be dogged about my garden. I want fresh produce all summer long. I'm tired of the grocery store standard varieties. I want fresh baby greens and polka-dotted squash!

The seeds are here, the egg cartons are clean, the soil is prepped, and the grow lights are hung on metal shelving units. I am ready. And you'll never guess some of the seeds I've got... hardy purple kiwi, orange-glo watermelon, Thai basil, Russian sweet peppers, Polish cucumbers, Cherokee purple tomatoes, Swiss chard ... whatever I could find that would grow through a short, but hot summer.

As I plant and harvest, I'll be preserving and cooking with these amazing fruits, vegetables, and herbs. All of my recipes will have a story behind them, from seed to mouth. Every recipe will include gardening tips and perfect pairings.

And then... I'll save my seeds and do it again next year. I think every year should be better than the last. It's more than a resolution, it's a way of life. My holistic plan let's me move through the seasons drawing pleasure from my garden and my kitchen. I really can't wait.