The couple's level of dedication to eating local requires hard work and plenty of careful planning, as well as a kitchen that can accommodate all manner of food preparation. Jeanne-Marie's busiest time is the late summer, when produce arrives from the surrounding fields by the bushel. Stone fruits, like apricots and Italian plums, are dried in an electric food dehydrator, after which they're left in storage until winter. The majority of the harvest, however, goes into the bright sauces and jams that Jeanne-Marie puts up in glass jars. In the fall, apple and pear sauces and quince chutneys join the larder; squash and root vegetables are kept in the cool, dark pantry. By late October there's enough food stored to last the couple, their four-year-old son, Benjamin, and Michael's son Aaron, age 25, through the following spring.