Just because winter is coming doesn’t mean that you can’t eat locally. Winter might have reared its head, but the calendar still says fall. And that means that now is the time to fill your freezer with local produce. If you don’t get it now, you’ll regret it all the way until spring.
Some markets have already closed for the season, but chances are you’ll find one that stays open through the end of October (like Fort Collins), if not early November (Boulder). If you’re not in Colorado, check out LocalHarvest.org for a list of markets near you.
So as you walk past the vendors, think about things you could make now and freeze. Last weekend in Fort Collins, I saw a farmer who still had some sweet corn. That would be great to steam and cut off the cob, then freeze for later use in soups, cornbread or alone as a side dish. For details on how to do this, check out my previous post on Freezing Corn.
Potatoes, squash and onions will be out there, too. Why not buy them all and put them in a double batch of soup, one to eat now and one to freeze? Depending on what part of the country you’re in, you’ll find other goodies too, so do what you’re supposed to do at a farmers market and let your eyes (and tummy) be the guide. Then check back in to SeedtoSpoon.com for lots of recipes geared to late fall and early winter.
Corn is so good to have around, it’s a shame it’s only in season once a year. Now we’re mostly eating it plain or with a little butter and salt, but in the winter I rely on it as a side dish. My kids love it, it’s quick to fix, and when paired with black beans it makes a complete protein.
