University of Connecticut Has Advice for Eating Local Even in Winter Months

In *All, Nutrition & Health by Ag is America

We may think that the cold, winter months means our produce will only be coming from distant, warm climates, but eating locally sourced foods year-round is becoming easier.

Writing your shopping list based on what we think is in season can get a bit tedious over the long hard winter if your supply is limited by either amount or variety. The food choices will be a bit different. But many farmers are now extending their growing seasons with greenhouses, high tunnels and other production methods.

Some good foods for the winter months include hearty, leafy greens like escarole, chicories, endive and radicchio, which makes a great base for a winter salad. Winter fruits and vegetables are not the only edibles to be found at the winter markets.  If you are near the University of Connecticut, producers of beef, lamb, pork, and chicken can even be found accompanying local fruits and veggies at the market.

To learn more about how to eat local year-round, read more here.

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