A couple months ago I decided to start composting.  Somewhat reluctantly, Melanie went along with the plan, though I think she suspected that we would have a bucket of rotting trash in our kitchen.  She reserved the right to say "I told you so", but agreed to throw the remains of fruits, vegetables, and egg shells into a metal pail positioned next to our trashcan.  I hate to throw away any food, even inedible food remains, so composting is a good way to put this food trash to good use.  Compost is a nutrient-rich soil to add to any garden or potted plants.  It can be done easily indoors or out.  Even if you're in a small apartment you can compost in a small trashcan under the sink and use the compost for container gardening, pots of herbs, indoor plants, or on your share in a community garden.  Though there are many different ways to compost, the only wrong way is to not compost.  Given enough time food trash and yard waste will break down into what gardeners know as "black gold".  Avoid adding any animal products, other than egg shells, and anything fatty to the compost pile.
Click here to learn more about composting and how to make your own compost heap or bin.
Some people use worms for composting, which is supposed to be faster than traditional methods.  I just cut holes in the sides and bottom of some plastic storage bins placed in my yard and dump out my metal pail of compostables into it every week along with some water. 

If you have the option you probably want to compost outdoors since it requires some drainage, but indoor composting may go faster since cold temperatures slow down the process.  Either way add about equal parts "brown" material, like dried leaves, and "green" material, like fruit and vegetable waste.  Add water as needed to keep the compost as moist as a wrung out towel.  Old coffee grounds are also a great addition to compost.  Some coffee shops, like Murky Coffee, leave old grounds outside their doors for this purpose(or to add directly to gardens).  Other coffee shops are happy to give away old coffee grounds if asked.  Once you start composting it'll be a few months before you start to see results.  My compost is just starting to resemble soil a little more than it resembles trash.

Chard is really good if you think of it as two vegetables:  the leafy spinach-like greens and the hearty celery-like(but with a lot more taste) stems or rib.  Here are two easy recipes from the vegetable that acts like two.

Sauteed Chard with Garlic
Adapted from Vegetarian Cooking for Everyone

Ingredients:
1 bunch of Chard
1 or 2 cloves of garlic thinly sliced
olive oil
salt and pepper

Cut the chard leaves off of the stem(save the stems for the next recipe).  Coarsely chop the leaves.  Heat the olive oil over medium heat.  Add the garlic and cook for a few minutes until just turning golden.  Add the chard and season with salt and pepper to taste, being careful not to over salt since the chard will shrink down as it cooks.  Add some crushed red pepper if desired.  Cook for about 5 minutes or until leaves wilt slightly.

Chard Stems with Olive Oil
From Vegetarian Cooking for Everyone

Ingredients:
Chard stems
2 tablespoons flour
Juice of 1 lemon
2 quarts water
salt and pepper
extra virgin olive oil
chopped parsley

Whisk the flour into the water and bring to a boil.  Cut the stems into 3 inch lengths removing and discarding any discolored spots.  Add juice from lemon and 2 teaspoons salt to the boiling water.  Add the stems and boil for about 10 minutes or until tender.  Drain and toss with olive oil, parsley, and salt and pepper to taste.

CSA, or community-supported agriculture, is a great way to receive fresh local produce during the growing season.  Produce is delivered to a dropoff location or to your door.  This can be more convenient than going to the farmers market and saves you from the lines of the grocery store.  A share in a CSA connects you with the seasons as you watch the produce change as time passes.  Some CSAs allow you to add on eggs and flowers in addition to produce.  See this Washington Post article for information about CSAs close to DC.  If you're anywhere else in the country go to local harvest, click on CSA and enter your zip code to find CSAs near you.

This is a simple, delicious side dish adapted from a recipe from Vegetarian Cooking for Everyone.  The original recipe called for creme fraiche or sour cream, but I substituted goat cheese.  Use a creamy goat cheese that's not too dry.  If it seems dry whisk in a splash of milk or water.

Kohlrabi with Goat Cheese

Ingredients:

4 or 5 kohlrabi, about 1 pound, peeled

2 to 4 tablespoons creamy goat cheese

prepared horseradish in vinegar

2 teaspoons chopped dill

Salt and freshly milled pepper

Slice the kohrabi into strips.  Steam for 5 to 8 minutes or until tender.  Toss with goat cheese, horseradish, and dill.  Season with Salt and pepper to taste.