By Lenn Thompson, Editor and Founder This is a quick (phone camera) picture of the dinner Nena cooked tonight. On the bottom is local, organic Swiss chard from our CSA share this week. Topping that chard is a pork chop that was crusted with rosemary, oregano and chives from our own garden, with some balsamic vinegar onions on top. What you can't see is the CSA-sourced baby summer squash sauteed with garlic scapes and a little butter. So what does this all have to do with me mentioning being a vegetarian? Well, as I was devouring (you know, like the…
