Eating Nutrient Dense Vegetables in the Winter
Eating fresh foods during the harsh winter months in Michigan can be a bit challenging, but with some planning and creativity, it’s still possible to enjoy a nutritious and varied diet. First and foremost, it’s essential to take advantage of locally-grown produce available during the winter season. Many Michigan farmers markets and stores offer cold-weather crops such as root vegetables (carrots, potatoes, turnips), winter squash, and hearty greens like kale and collard greens. These local options are not only fresher but also more environmentally friendly, as they don’t require long-distance transportation. This method though only normally lasts until December before additional heating would be needed in a grow house. Additionally, you can explore community-supported agriculture (CSA) programs or join a winter farm share to receive regular deliveries of fresh, seasonal produce directly from local farms.
Preserving the summer harvest is another way to enjoy fresh foods throughout the winter. Canning, freezing, and pickling are excellent methods for storing fruits and vegetables, allowing you to savor their flavors and nutrients long after their peak season. All of these you can find throughout my other blog posts to help you stock uo for winter. You can also make homemade preserves like jams, jellies, and tomato sauce or freeze berries, corn, and peas to use in soups, stews, and smoothies. Additionally, take advantage of indoor gardening to grow herbs like basil, parsley, and chives on your windowsill or in a small indoor garden. These fresh herbs can add a burst of flavor to your winter dishes, making them even more enjoyable while providing essential nutrients during the cold season in Michigan.