I wrote this blog a couple of years ago. I like to re-post it every year so you can see some of the things that go into being “local” during the long New England winters.
Okay so it’s late January and nothing is growing in the fields of New England. What does a restaurant that prides itself on really being farm-to-table do to maintain a menu that is true to their ideals during a long cold winter?
Local cellared roots
Well, fortunately for us more and more local farms either have, and are now using or they have installed root cellars. These farms are able to supply us with all the root vegetables, winter squashes and cabbages we need. Great local carrots, beets, turnips, parsnips, radishes, kohlrabi and potatoes are easy to come by. Many farms also have have heated greenhouses that provide us with lettuce, arugula, spinach, pea greens and even some herbs. Getting local sustainable livestock is not a problem, all of the land-based proteins used at EVOO year round are from independent small family-owned farms.
A greenhouse at Red Fire farm in…
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This page really has all of the information and facts I needed about this subject and didn’t know who to ask.
Have you ever considered about including a little bit more than just your articles?
I mean, what yoou say is important and everything.
However just imagine if you added some great images or
videos too give your posts more, “pop”! Youur content is excellent but with imzges and clips, this site could certainly bee oone of the most beneficial in itts niche.
Thanks for your comments. The blog is very much a work in progress, written by me, a not tech savvy chef, who fits writing a blog into my very tight schedule, because I enjoy doing it. I will continue to try and make the site better and more interesting as time goes on. Eat well!