While it might seem difficult to add fresh food to your shopping list this season, thanks to conventional storage techniques and modern innovation, some local growers in Greater Cincinnati have you covered.
Root Vegetables (Carrots, Onions, Potatoes, Radishes)- Cultivated for centuries, these cool season vegetables grow well in the fall. If planted late in the season, some varieties continue to grow into winter.
Potatoes and onions are best stored in a dark, cool place like a root cellar or a cabinet. They should be stored separately!
Carrots and radishes are best stored with the greens removed in the refrigerator in airtight packaging.
Find local root vegetables at: Green Acres Farm Store.
Beans (Black, Brown, Garbanzo, etc.)- If you’ve ever grown beans, you know that these seeds preserve remarkably well. Let them dry out on the vine in the summer and store in a glass jar or zipper bag. No need to refrigerate.
Find local beans at: Carriage House Farms.
Salad Greens (Arugula, Kale, Spinach, etc.) - When the days are short and the nights are long- a fresh salad can feel like a little taste of summer. Thanks to modern growing techniques like hydroponics, lettuce is available all year round and sold in many local stores.
Find local salad greens at most grocery stores from 80 Acres Farms.
Remember, making a shopping list and shopping from that list can save you up to $1,800 a year. Jot down on paper or ask your smart speaker to add that item to your shopping list.
Winter Salad (GF, V)
Ingredients:
1 cup arugula
½ cup dried beans (black or red)
2 cups water
2 sweet potatoes
3 tbsp. olive oil
1 clove garlic
1 red onion
2 medium carrots
2 tbsp red wine vinegar
¼ tsp salt
2 tbsp sesame, sunflower, or other seed as garnish.
Directions:
Bring 2 cups of water to a boil.
Add ½ cup of beans.
Reduce heat to simmer and cover.
Cook for 1 hour.
While your beans simmer, preheat oven to 350 degrees Fahrenheit.
Peel sweet potatoes (set peelings aside).
After your potatoes are peeled, wash and chop sweet potatoes, carrots, onion, into ¼ inch cubes
Dice garlic.
Add to a pan and drizzle with 1 tbsp. olive oil and toss to cover vegetables evenly.
Roast for 45-60 minutes, until tender.
When your beans are soft, remove and rinse under cool water.
When the sweet potatoes and carrots are tender, remove and let cool on the counter for 5 minutes.
Add beans, sweet potato roast, and arugula to a bowl.
Add red wine vinegar, salt, seeds, and toss.
Serve fresh.
Bonus Food Waste Recipe Toasted Potato Skins (V, GF):
Ingredients:
Potato Skins (sweet or white)
Directions:
Lay your skins flat on a baking sheet.
Warm oven to 350 degrees Fahrenheit.
Roast for 10-15 minutes (until they start to brown around the edges)
Remove and let cool for 5-10 minutes.
Add salt and eat.