How to eat local in winter
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.
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.