Eating local organic in December

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Last week, I went to Dufferin Grove organic Farmer’s Market where there is still a good variety of local produce. I got a large Chinese cabbage, apples, potatoes, red onion, beets, fresh fennel, baby bok choy and a buttercup squash. Behind the red onion (see photo) is a piece of Maria’s delicious organic Spiced Fruitcake. I also bought greenhouse-grown coriander, homemade granola and buckwheat flour from one of the farmers. The radicchio and celery root are from the previous week and the carrots and burdock root are from Karma Food Coop (also local and organic).

I was surprised to see local greens. The farmer told me that greens can be covered with special sheets of plastic or burlap to protect them from the cold and extend the harvest season. The sheets are reusable.

Tonight, using the above greens, squash and red onion, I made a quick but tasty stew. I just fried the onion and squash for a few minutes in the bottom of a large pot, then added some spices, salt, a dried hot pepper, some black beans and water. Right near the end, I added chopped cabbage and bok choy.

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