Tiny little nuts pack a wallop of nutrients (See Benefits of Eating Nuts) and their complex flavors can be enhanced simply by toasting them. Start with raw nuts if possible. You can purchase bagged raw nuts in regular supermarkets in the baking aisle, but you'll get the best flavors from fresh nuts. It's not always easy to tell how fresh the dry goods are in the bulk sections of natural food stores. But if you shop in a bulk department that's always busy, they're bound to be filling those bins on a regular basis. You may also find great deals at farmers markets.

There are two main ways to toast nuts: in the oven or on the stovetop. On the stove, toast nuts in a dry skillet over medium heat. Keep stirring for up to about 10 minutes, as they begin to brown.(Some nuts will leave a little oil behind in the pan. Don't hesitate to cook something yummy in that fresh oil!)

Or spread nuts on a baking sheet, and bake at 350 degrees. Stir them up about every five minutes or so. They'll be nice and golden in about 15 minutes.

Sprinkle your toasted nuts on yogurt, salad, brownies, fish--almost anything! Or chop them up and mash together with crushed graham crackers and butter for a scrumptious but easy pie crust.

Last week, in the Homesteading and Self Reliance blog, I reported on my visit to the Four Season Farm of Eliot Coleman and Barbara Damrosch in Harborside, Maine.

The trip to Maine and visit to the farm were both awesome experiences that were greatly enhanced by savoring the amazing produce we purchased at the Four Season Farm produce stand. Given that we were going to be in the area for only a few days, we purchased just what we thought we would be able to eat, with none going to waste. But vacations being what they are — a vacation from everyday tasks like cooking — we had our meals at some lovely local restaurants while the produce languished in the cabin refrigerator.

On Wednesday, knowing that we had just one more evening of vacation, we decided that a dinner of those organic vegetables was the way do the vegetables justice. I could consider becoming a vegetarian (well, maybe) if I could eat vegetables of this quality on a daily basis. Potatoes, carrots, beets, salad greens, tomatoes and green beans — all with a richness of flavor that most of us have never savored, unless we grow our own. (The bread in the photo came from a wonderful artisan bakery in Blue Hill, Maine.)

That one dinner has inspired me to learn to garden better, spend more time getting to know the vendors at our local farmers market, and support local food in any way I can. I recommend you do the same — the taste alone is worth it!

Check out Gathering Real Food for more inspiration.

Here's a quick guide to the various ways to cook fresh green beans. Note: The smaller the diameter of the bean, the less time it will take to become tender.

Blanch: 2 to 3 minutes
Boil: 4 to 5 minutes
Steam: 5 to 6 minutes
Saute: 6 to 7 minutes
Stir-fry: 4 to 5 minutes
Grill: 8 to 10 minutes
Roast*: 15 minutes (at 450 degrees)
Braise*: 20 minutes

* Slightly older and overgrown beans benefit from roasting and braising.