where our food comes from is equally as important as how it’s prepared. after all, we are what we eat. but is it possible to support local farm to table growers during the long canadian winters, and still keep a healthy diet?
alex page, a toronto-based chef and instructor, says there are ways to stay within the community when filling a dinner plate. during the winter, getting farm to table food can be more difficult due to farmers markets shutting down for the season, and generally fewer crops being harvested, but it is still possible.
“regardless of the season, you’re always going to have access to locally grown meat,” says page. “chicken, beef, pork, lamb. you can order custom cuts of meats that other stores may [not offer].”
that’s not to say that the only options for people looking for locally grown foods in the winter are meat. more and more farmers are using indoor growing or greenhouses to continue to sell fresh produce during the winter. in fact, page says many health-conscious consumers find they end up eating more plants in general after focusing on local producers.
“there are still certain foods that are grown indoors in ontario during the winter,” explains page. “most greens, herbs, sprouts, and the like are grown in the winter. as are cabbage, beets, apples, celery, and a lot of other things you can easily find on the big box store shelves.”
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