Eating Locally in the Winter
Winter is here and has brought with it challenges to eating locally. But take heart! Lots of locally produced food are not dependent on the season for their availability, for instance: honey, meat, eggs, cheese and greenhouse veggies.
Farmers have stored pears, apples, and root vegetables for us hungry eaters. Onions, potatoes, parsnips, rutabagas, sprouts, squash, greenhouse tomatoes, beets, cabbages, carrots, garlic, leeks are all still available locally. Our handy "Buy Local! Buy Fresh!" Map reveals a number of farms that are opened year around.
Look for creative and fun recipes to use these locally produced foods to keep your tastebuds happy and your bellies full! Check out Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert for some exciting recipes. Arrange a recipe exchange that emphasizes local food. Why not use this holiday season to find a local food that you have always wanted but have not been able to locate? After all, eating locally is partly about being creative and changing your buying habits.
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Perfect to take with you to an eat local potluck! I love this recipe because there is room to add whatever I want – sunflower seeds, walnuts, poppy seeds, raisins to add texture and goodness!
Prep Time: 15 minutes to prepare and 2 hours to chill
½ head of cabbage (red or green or a bit of both), chopped finely
½ cup radicchio, chopped finely OR raw beets, grated
3 small carrots, grated
2 apples, peeled, cored, and chopped
2 pears, peeled, cored, and chopped
1/8 cup oil (I recommend sunflower)
1/8 cup cider vinegar
1 tbsp honey
¼ tsp freshly ground pepper
• Place all the veggies and fruits (and any nuts or raisins) in a bowl
• In an another bowl, combine the oil, vinegar, honey, salt and pepper
• Toss the dressing with the vegetable mix and let it chill for at least two hours
* taken from: Gluten-free, Sugar-free Cooking: Over 200 Delicious and
Easy Allergy-free Recipes by Susan O'Brien
Posted by J Lee