As a promoter of local foods, I am frequently asked "What do you eat in the winter?"  I appreciate this question, and certainly understand that it is a quandry many face during this season.  At the same time it brings to the fore just how removed we are from the land and seasonality, as well as our history.  We need only look back a generation or two to recall what was being eaten at this time of year: carrots, cabbage, potatoes, beets, onions, winter squash and a bit more meat and cheese - which is natural considering we tend to crave those comfort foods during this time of year. That being said, with the use of high tunnels by more and more local farmers, fresh greens are available throughout most of the year.  Salad mixes, Swiss chard, arugula, kale, collards, mache, mustard greens and the like can easily be harvested throughout the winter months. Also available are staple crops- such as flour, oats, dried beans and cornmeal- that are good no matter the season. Honey, maple and hickory syrups, jams and jellies and salsas that have been processed by local farmers and food producers are readily available as well.  The potential combinations those items provide are no small springboard for home cooks to creatively prepare satisfying meals throughout the winter with locally-grown.

 

And of course homey, comforting foods are perfect for the holiday celebrations this time of year.  It's nice to dress them up a bit sometimes, too, but feeding family and friends this time of year is akin to giving them a warm embrace, telling them how special they make your life.  The food our vendors provide is similarly heartwarming.  They diligently work to provide for one of our most basic needs- nourishment- with love and care.  Make your holiday and winter meals extra-special by sharing the loving embrace of our vendors to your friends and family, too.

 

See You at the Market-

Beth Knorr

Market Manager