Churches learn how to eat the green way An apple pear pie prepared with locally-grown fruit, potato bread using potatoes grown at Crystal Spring Earth Center in Plainville served with a homemade tomato jelly, and canned dill pickles derived from cucumbers from an area farmer's market were among the dishes shared at a recent potluck dinner in a celebratory conclusion to a local group's six-week discussion series on "Menu for the Future." | 