Eating In The Dark

Its that time of the year again…. when its hard to find fresh, locally grown food.  Sometimes the winter months are called Dark Days because the sun sets earlier and rises later than in the warmer months.

You can still eat locally in the dark days, but it takes some planning. And you may have to stretch beyond your usual borders if  you haven’t planned by freezing or canning locally grown foods.

Almost all grocery stores now have organic produce sections so be sure to take a look there. Though most of that produce will be grown in another state from yours, if it is certified organic, you might want to consider buying it. My local Kroger has peppers, potatoes, celery, carrots, apples, oranges, squash and more… all organic.

There are a few foods you should consider never buying unless they are organically grown because of all the chemicals that are still in the plant when you eat it:
The Dirty Dozen

Here is a list of foods that can be eaten safely even though not organic:
What You Should and Shouldn’t Buy Organic

The fresh foods that are usually available fresh during the dark days and often grown locally almost everywhere in the US are:

Kale (sometimes spinach)
Chard
Leeks
Cabbage
Brussels Sprouts (I never buy or grow these ’cause Mark won’t eat them, but I do like them roasted with some garlic)

Foods that store well and are usually available as organic during the dark days are:

Winter squashes like butternut and acorn
Rutabaga
Turnips
Potatoes
Carrots
Onions

Doesn’t leave too much choice, huh?

Well, if you supplement these foods with some whole grains and good meats, and some homemade desserts now and then, you won’t feel too deprived.

This is exactly why I can so much. We like to have home canned applesauce, pears and peaches, jams and butters all winter long. I freeze fresh fruit too so that I can make cobblers and dumplings.  I freeze and can vegetables that I can’t buy fresh and organic during the winter like Lima beans, green beans, broccoli and tomatoes.

Its not impossible to make delicious meals using whole grains, meat and the vegetables that are available during the winter.

When you make a stew, add a handful of fresh dark greens.

Peel and cut up some of those fresh veggies and roast them with some oil, salt and rosemary or thyme. About 45 minutes in a 400*F oven will make them delicious.

Filling, nutritious soups can be made with winter squashes.

Don’t forget to add dark greens to beans for hearty meals. One of our favorites is Beans with Beet Greens. You can use kale instead of the beet greens.

Stir-fried kale with garlic and sea salt is very good. My daughters crave it in the winter and we eat it just about weekly.

There are all kinds of recipes out there on the internet and here at CHK, too. With a little planning and foresight, the Dark Days can be filled with healthy, nutritious foods.