4 ways to eat local fruits and vegetables, even in winter
We're not telling you anything new: winter in Quebec can be harsh! And when it comes to food, it can be difficult to find your way around, compared to the abundance of summer and fall. Rest assured, there are simple techniques for enjoying the flavors of our local fruits and vegetables all year round, even when it's -20 degrees! Here's how ⬇️
#1: Choose fruits and vegetables with a long shelf life
With controlled atmosphere storage techniques, you can enjoy local fruits and vegetables year-round, such as apples, cranberries, cabbage, squash, beets, turnips, carrots, parsnips, celeriac, leeks, garlic, onions, and potatoes!
Controlled atmosphere storage facilities are kept at 0 to 3°C and contain less oxygen than normal air. These conditions slow down the ripening process of fruits and vegetables, or in other words, put them into a state of dormancy. The fruits and vegetables from Quebec found in grocery stores in winter have simply been taken out of the controlled atmosphere warehouse and have resumed their normal ripening process.
#2: Use frozen fruits and vegetables
Frozen fruits and vegetables are an economical yet nutritious way to eat local produce during the winter. These foods are often frozen immediately after harvest, which preserves all their flavor and significantly slows down the breakdown of nutrients. This sometimes makes them even more nutritious than fresh fruits and vegetables that have traveled long distances to reach our plates.
#3: Choose greenhouse-grown produce
Freshly grown lettuce, cucumbers, or tomatoes even in winter? It's entirely possible thanks to greenhouse farming! Using artificial lighting and temperature control, several Quebec producers such as Lufa, Savoura, and Toundra (to name a few) are able to grow fresh produce 12 months a year.
#4: Try winter baskets from family farmers
Several farms in the Family Farmers Network offer the opportunity to enjoy their products in winter as well as summer. Your market gardener selects the freshest vegetables that are ready to be harvested and regularly brings you a well-stocked, colorful basket! Once again, thanks to controlled atmosphere storage techniques and greenhouse farming, we can find squash, carrots, onions, kale, spinach, tomatoes, and more in our baskets even in the middle of February.
Eating locally means supporting local producers, but it also means having access to fresher, often cheaper in-season, and more nutritious foods. It's also a win for the environment, since food is transported over shorter distances, which reduces greenhouse gas emissions.