Laura at Urban Hennery is proposing to all of us locavores a challenge to keep eating local even in the winter ahead. For those of us who put up a few things for the months ahead during the September challenge, this will be an excellent way to show off your canning and preservation skill and the results. The challenge is basically to continue to create one meal a week using mostly local ingredients until end of year. Please go check out the link and let her know if you are interested in participating.
The challenge brings to light a fear of every locavore who is as addicted to local foods as so many of us become. There is a point in February where I become antagonistic toward cooking because I can't get my local ingredients. Thus, the challenge will be a welcome diversion. It's should also be an empowering experience, knowing that if you can source a local meal in the dark of winter, you have become an accomplished locavore.
Winter has always presented a bit of a challenge to me in past years. I hope we fare a bit better this year now that we have purchased the ginormous freezer and it will be stocked with local meats, grains and vegetables. I also have a stockpile of winter squash so large it is nearly embarrassing. Many of these varieties can last up to 100 days if stored in a cool, dry place. Sweet potatoes also store well for quite a while.
I might be up to this challenge. While quantities dip, you can still source eggs, milk and cheese during the winter. If nothing else, we can manage an omelette and some pancakes with local honey for a meal!
