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Just because it’s winter doesn’t mean you can’t get your hands on local produce. Eating locally year round is easier if you live in California or Florida but here’s how I do it in Connecticut.
Farmers Markets Finds
Farmers are extra good at holding on to their harvests. If you didn’t turn your own summer bounty into a winter-friendly form, stop by a local farm or winter market to find baked goods, pickles, honey, jams and relish.
Produce from Storage
Hearty items like apples, potatoes, winter squash and carrots are often available from farm storage deep into winter. Farmers use special methods and temperature-controlled storage cellars to keep foods fresh for months, when they would only last weeks (tops) in a home kitchen.
Many farms are still able to grow lettuce, arugula, leeks, herbs and winter greens like Swiss chard and kale in year-round greenhouses.
Hooray for CSA
My local farm offers a winter CSA program. Just this week the box was filled with fresh lettuce, apples, cilantro, Swiss chard, mizuna and gorgeous French breakfast radishes.
Tell Us: What local produce do you savor this time of year?
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Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.Read more