A horticultural guide for the winter months | WUWM 89.7 FM

A horticultural guide for the winter months | WUWM 89.7 FM

Most of us have already laid out our garden tools for the season. But there are still good ways to get fresh, local produce and continue to use it throughout the winter season.

Each month, Venice Williams, CEO of Alice’s Garden, shares tips for our series called Dig in!which is about gardening and healthy cooking.

Williams says local farmers in our area have been really important this year. And if you’re trying to find root vegetables and greens, William says, then visit the Milwaukee Winter Farmers Market and Turtle Creek Gardens in Delavan, Wisconsin.

“This is the time of year when we can really appreciate the local farmers in our area who have grown an abundance of vegetables and fruits that we still have access to when our smaller gardens are finished,” Williams says.

Another fall season trend that Williams says is worth trying is root storage. While many people may think they need an entire room for the basement, Williams says an unfinished area in their basement would suffice.

If you are not sure how to start your root cellar endeavor, Williams recommends reading “Root Cellaring: Natural Cold Storage of Fruits and Vegetables” by Mike and Nancy Buble.

“It really is a great way to get local food all year round. All of our ancestors, at one point, either stored this way or created root cellars, literally by digging holes in the ground and storing vegetables in the ground,” Williams says. .

Now that it’s getting colder, some of us are looking for comfort food. Williams says soups, such as potatoes, leeks and kale soup, are in season. Other popular dishes this time of year include pot pie and casserole.

Williams says that during this rooting season, the perfect way to cook Brussels sprouts, beets and carrots is by frying them.

“Frying wraps and preserves the flavor of those vegetables, so we lose not only the flavor but the vitamins and minerals. Many times, we overcook our food when we cook on top of the stove,” Williams says.

Another reading that may add some dynamism to the kitchen this season is “The Potato and Rice Bible by Alex Baker, Sally Mansfield and Kristen Ingram,” Williams says.

“Even though it’s a potato and rice book, it’s really incorporating a lot of the harvest right now. So the potato and rice dishes are paired with the green vegetables, the soups, the casseroles, the desserts, the bread,” Williams says. “When we look at the different kinds of bread we can make based on potatoes, rice bread and rice cakes. All of these wonderful varieties.”

Leave a Comment

Your email address will not be published. Required fields are marked *