How to eat local in winter

canning cottage
CC BY 2.0 Lloyd Alter

Over at sister site MNN.com, Jenny Grover describes how to eat local during the winter months. It is something everyone should try to do; here are four reasons why it is important. In our house, we have been doing this for years, as Kelly Rossiter would essentially follow a 19th century Ontario diet and write about it for the late lamented Planet Green website. That means going back to your roots, a mix of root vegetables like turnips, rutabagas, turnips, potatoes and turnips. It sometimes gets boring.

Lloyd Alter/CC BY 2.0

Jenny says Preserve what you can; Kelly freshens up our diet a bit with stuff she has grown or bought at the farmers market and then canned or pickled. the photo shows part of a summer's preparation for winter.

Jenny recommends a CSA, (community supported agriculture) as a source of vegetables all winter, but she lives in North Carolina; up here, the contents of the CSA boxes are pretty thin. That's why Jenny's last suggestion is important:

Cut yourself some slack
Locavorism should be applauded, but very few of us manage anywhere close to a 100-percent local diet. That's particularly true in the winter. So I strongly recommend cutting yourself some slack, doing what you can, and remembering to enjoy and respect your food — wherever it comes from. Whether it's local or not, it's a gift from the Earth — and that's a gift well worth celebrating.

Read them all in MNN.

Kelly Rossiter/CC BY 2.0

Jenny also suggests that you eat your greens; later in winter for us, just about the only one available is kale, which I have come to loathe unless Kelly really makes it disappear into something else. On Parentables, Kelly cooked up 7 recipes using the magical vegetable kale, which do make it magically disappear.

Tags: Cooking | Weekday Vegetarian