Winter rest for growers

Posted on January 25, 2017

Submitted by: Mary Meyer, Strawberry Hill Farm
Winter rest for growers

You may wonder why the cooler at Local Bounty is mostly empty of fresh veggies now, and the baskets of peppers and tomatoes are missing. In our part of Ohio, fresh local produce is scarce during the winter. Unless growers use greenhouses or heated hoop houses (tarps stretched over garden rows that let light through), it's almost impossible to grow winter produce. A few hardy kale plants might still produce out in the elements, but they grow slowly. In the meantime, enjoy the onions, garlic, potatoes, sweet potatoes and carrots that have kept their summer goodness while stored in root cellars. Roasting winter vegetables brings out their sweetness and warms your kitchen at the same time. Cut vegetables into cubes, place on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 to 425 degrees for about 45 minutes, stirring every so often for even browning. You can also add dried herbs like rosemary, thyme and oregano.

While you're enjoying your winter vegetables, local growers are enjoying a well-deserved rest. They're also planning their gardens for the coming season, looking through seed catalogs and deciding what new varieties to try. If there are certain veggies you'd like us to grow, let us know! (By the way, the photo shows garlic shoots peeking through the snow. Garlic cloves are planted in October and are ready to spring forth as soon as there's a little warm weather.)