LOCAL TASTES BETTER - EVEN IN JANUARY!

There’s nothing quite like eating the first crisp snap pea of spring, or the warm, sweet taste of a fresh picked strawberry in summer. The warm months in Oregon are known for producing an abundance of delicious fruits and vegetables, and as eaters, we just can’t get enough. We flock to farmers’ markets, we tend our own home gardens, and we kneel in the dirt to score the best u-pick berries. But come late fall and winter, our love of and commitment to eating fresh, locally grown food fades and we return to the grocery stores. 

While Oregon’s wet, dark winters don’t seem conducive to growing food, farmers around the state are using new and creative ways to grow and store crops throughout the cold season. For example, hoop houses or high tunnels make for a cozy and protected environment for leafy greens and carrots. And several other crop varieties can be grown in the fall and stored for all winter long, like potatoes and onions.

Just as in the summer, the benefits of buying and eating locally grown and raised food are far reaching. When food travels less distance, such as down the road instead of across the globe, it retains more nutrients and flavor. Not only does the close proximity of our local farms mean that local food tastes better, it also eliminates the environmental costs of transporting that food from long distances. And supporting neighbors who nourish us and steward the land cultivates an economic impact that keeps your dollars local.

While you aren’t going to find snap peas or strawberries in the winter, several other crops are available. Many are family favorites that you may not know grow locally this time of year - like broccoli or potatoes - and others may be new to you - like the abundant varieties of chicories or winter squash. The diversity of produce grown in Oregon is truly remarkable!