Keeping it local in the winter

I sometimes envy those of you who live in climates where you can get fresh fruits and vegetables all year round. I cherish those moments in July and August when I was able to bite into a fresh tomato that tasted like juicy paradise. Those days are long gone.

This is what it looks like in Montreal, Canada these days:

This was taken a few days ago, and a lot of the snow has melted, but it is still pretty cold here and anything you eat will have come from far away, unless you are storing it yourself. Luckily, I have done a lot of work in preparation for these days.

So far this winter we have been enjoying stews made with root vegetables that are in cold storage, tomato sauce that I canned in late summer, and the quarter pig I bought from my CSA in the fall. We’ve also been eating the soups I made, including a rich and thick apple cider squash soup, a tangy potato-sorrel soup, and a terrific borscht which has been voted the best of the lot.

Our freezer and cold room are full of food that will keep us well fed all through the winter, but I still would love to feel the grass under my bare feet…and it’ll be a few months before that happens. Until then, I will keep busy with projects like making my first ever batch of sauerkraut. I hope it turns out well.

4 Responsesto “Keeping it local in the winter”

  1. Ed Bruske says:

    preparation–that obviously is the key. good for you

  2. Peter, glad your summer/fall work in the kitchen is already bringing you much satisfaction! Let us know how the sauerkraut goes… I’m tempted to try that next year.

  3. *grin* Winter soups, stews, chili and the like are a big part of our diet this time of year – all canned up in the bounty of the fall. Fortunately we love these hot. As a side benefit they are easy meals and that long cure lets them improve with age. Enjoy the snow and Merry Christmas!

    Sugar Mtn Farm
    in Vermont

  4. Janet says:

    Sadly, my weather looks a lot more like Peter’s than Bonnie’s (next post), but I don’t do well in the preservation department. My hat is off to you, Peter! (I’m going to try not to envy Bonnie’s farmers market fare too much…)