Ask the Reader: How do you cook locally in winter?
One of our readers piped up - imagine! - and suggested that even more interesting tales of locavorean cooking would be found in places like Minnesota or New Hampshire.
The mention of Washington and Texas were obvious - or so I thought - jokey references to our correspondents here in Washington and afar in Texas.
California's Bay Area lies in a more temperate zone than Puget Sound, where snow is common in January and February, and fresh vegetables other than root vegetables are uncommon. While this year's cold spell is unusual for California, it is what Washingtonians expect at this time of year.
I agree in principle with Kevin's comment. Eating locally in Minnesota would be a challenge during the winter. I can't imagine having eaten locally when I was a child in Alaska in the 1970s, at a time when there may not have been local greenhouses providing fruit and vegetables. Fish was the locavorean dish of choice in Anchorage.
This leads me to the question in the title. We have readers from many parts of the world, in temperate and intemperate zones, and we are interested in knowing your thoughts:
How do you cook locally in winter?
While we continue to twist the arms of friends in distant places to write about their regions, our primary areas of coverage remain California's Bay Area, Washington's Puget Sound, and central Texas. (Other guest posts from less hospitable regions are in the works. Stay tuned.)
In the meantime, we would be interested to know your answers to the question. Feel free to comment below, or email t...@ethicurean.com and we'll be happy to post a follow-up summary. Be sure to include what region of the planet is local for you.
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