Preparing for winter: Eating local as the snow flies

October 9th, 2009 at 11:00am Lenae Weichel

When my family embarked on our year-long local eating challenge, we were frequently asked, “What will you do in winter?” There are many options if you don’t want to give up great food and community support when the growing season ends. To feed a family of four with entirely local food all winter long takes some planning and a season of preparation (from asparagus in spring to the last harvest of cold-hardy crops as snow falls). But what can the rest of us do, without the time or inclination for that commitment?

Even now there are foods you can buy (check the Winnebago County Local Foods Directory) that will last you well into the winter and even to spring. I need not state the obvious: frozen meats, local cheeses and eggs, and local grains will be available to some extent year-round. But there are “fresh” food options that will store for many months.

Hard-shelled, winter squash will keep in a cool, dark place; as will storage onions (not sweet onions which are intended to be eaten within a few weeks), garlic, apples, and potatoes (stored separately as apples cause potatoes to sprout). Beets, carrots, parsnips, turnips, and other root vegetables will keep very well for months in your refrigerator (remove greens – chop and eat these right away in quiche or omelets, sautéed with butter and garlic, or added to salads; or freeze them for later use) and store the roots in open plastic bags. Cabbage will also store in the fridge or cellar (remove any dried, ugly leaves from the outside before preparing).

Just be sure that you mouse-proof your stored bounty with wire mesh or you might end up like us last year… we found holes in some of our squash and a ski boot full of seeds!

Although pie pumpkins will keep well with the other winter squash, their higher sugar content reduces their shelf-life. Keep them longer by scooping the seeds, cutting the pumpkins into large pieces, and steaming them. Then just separate the flesh from the skin, puree the flesh, and freeze it in one-pound portions (perfect for one pumpkin pie or bread recipe). Zucchini can be shredded and frozen in two-cup amounts for making bread throughout the winter.

Dehydrating is another easy way to preserve. Local pears and apples are obvious candidates that make for great snacking or additions to oatmeal but don’t rule out more savory options. Onions of all types can be sliced or chopped, well dried, and kept in an air-tight container. Then just use what you need for flavorful soups and stews. Dried green peppers and tomatoes make great additions to winter chili. When using any dried foods, be sure to add a little more liquid than usual.

Even non-gardeners can grow herbs indoors. Check locally for close-outs on plants; if you find none, plant seeds (available online year-round). Keep them well-watered and in your sunniest windows and you’ll have fresh flavor and a little bit of green in the dead of winter and on into spring!

With a little planning and preparation, you can enjoy local foods year-round… and it’s not too late to start until the ground is white with snow.

Entry Filed under: Local Foods, Eat locally