Local Food in Winter

Here in New England, I’ve found it’s difficult to continue to support local agriculture in winter.  The majority of farm stands (including my family’s) and farmer’s markets shut down until spring.  I’m curious to learn how others eat locally during the off-season, if you’re not fortunate enough to live in a climate where’s there’s year-round food.  Please take the survey below!

You can vote more than once, so please do if more than one option applies!

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4 Comments

Filed under Food, Living from Scratch, Local Agriculture, Sustainable Living

4 responses to “Local Food in Winter

  1. Your post is timely! I just wrote a blog post about winter farmer’s markets in the pioneer valley. http://www.cavillones.com/blog/2010/12/18/winters-bounty/

  2. Rosa

    I needed 3 options!

    We store quite a bit – I put up a lot by canning, drying, and freezing, but also the winter squash from the last farmer’s market (in October) will last through January; we’ve eaten all the carrots & potatos but we have maybe 2 more weeks worth of beets still, stored in sand.

    We have belonged to a fall CSA extension that took us through November, which was like having 2 extra farmer’s markets and meant we had root veggies & squash until February.

    And my coop carries a lot of local and nearly-local (about a 250-mile radius takes us far into Wisconsin, where there are a lot of small growers) potatos, beets, carrots, radish, burdock, mushrooms, kale, etc – I can’t control when they switch to produce from California but the last few winters it’s been February or March. That kind of communal storage/distribution facility seems like the best solution to me.

  3. I voted twice!

    I preserve my own food in the summer, and I visit winter farmers markets in the winter. I visited one today, in fact. Hooray for local apples and beef!

  4. Timely topic! We just celebrated the holidays with the bounties of this past summer’s harvest. As an avid gardener, I love preserving via freezing primarily. Nothing beats fresh tomato sauce in the dead of winter. We also practice a lot of seasonal eating. We’re in the midst of pumpkin overload right now :)

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