stew stew stew

haha

I still have a few leeks and 'wirsing' (crinkley cabbage) in the garden, and potatos/onions in the cellar, and I buy celeriac root, carrots and parsnips.. mmm

any combination of these will make greatt soups or stews, but my favorit is baked.

I cut strips, or small cubes of the veggies, then spread them out on a baking tray,- drizzle with olive oil and cardamom, add a little sugar or honey if you want to,- then roast, turning them occasionally.- In the end sprinkle with salt.. mmmh

alng with that we might eat beetroot salad,- pre-boiled and cooled, then chopped with a balsamic dressing, adding parsley, and finely chopped raw onion if you like that

Kale, Kale, Kale, and Brussels Sprouts for greens. I live in a temperate area though. Also ridiculous amounts of squash, as it will keep throughout the winter. Also- Meat. I would hate to be a vegan who only eats locally in the winter. You would have to have a SERIOUS dedication to food preservation. I also eat more bread and pasta in the winter. I don't eat totally locally, I just try to make local products as large a part of life as I can. For me it's as much about investing in the community as it is about the environment. I think the most recent %100 percent local thing I made was a kale and pasta dish made with canned tomatoes. Quite yummy.

Stews of all kinds, hearty soups and, well, I'm glad I don't do the only local produce thing in winter (though I greatly appreciate the frozen sauces and soups I make from local, organic veggies during the summer - nothing like a taste of real sunshine and flavor in the middle of the winter!)

I'd imagine that if one set out on a mission to can/bottle and freeze sauces and veggies that you could eat through the winter reasonably well. Even defrosted summer veggies are often tastier than what can be bought in a store during the winter!