edibleportland.com | 23 harvested just a day before selling; this ensures fresher produce than traditional stores that often sell older, long-traveled goods. Chris believes that Biodynamic Farming makes him a more mindful farmer. Pest Management and Crop Rotation Healthy soil leads to healthy plants. Since 1986, the farm has been employing a six-year crop rotation system for farming biodynamically. This method allows for rejuvenation of the land and disrupts pest cycles. Winter vegetables like lettuce, kale, and cabbage thrive despite cold temperatures. Winter Green Farm invites the public to join their CSA to receive fresh, delectable produce for 19 to 24 weeks throughout the summer, purchase their delicious lamb and buy beef by the quarter, half or whole from their website at https://wintergreenfarm.com/ Incorporating eco-gastronomy into your winter meals is a way to nourish both the body and the planet. It is all about creating a deeper connection to the food you are eating and honoring the rhythms of nature while making mindful choices for sustainability. By purchasing products from Winter Green Farm and putting the above ideas into practice, you can enjoy winter's bounty while simultaneously supporting the local farms in your community. IDEAS FOR A TASTY APPROACH TO ECO-GASTRONOMY IN THE WINTER Embrace Root Vegetables and Hearty Greens: Winter is the time for carrots, parsnips, turnips, beets and potatoes. These vegetables store well through colder months and provide a deep, earthy flavor profile. Similarly, hearty greens like kale, collard greens and Brussels sprouts thrive in the winter and contain loads of nutrients. Incorporate Winter Fruits: Though winter fruits may seem limited, many varieties of apples, pears and citrus are in season and can provide a refreshing contrast to the heavier root vegetables. Focus on Sustainable Protein Sources: In winter, hearty dishes featuring plant-based proteins (like beans, lentils, and peas) and locally raised, sustainably sourced meats (purchased at Winter Green Farms) are a fantastic way to eat ecologically. winter is also the season for wild game, like venison, rabbit or pheasant, if ethically sourced in the wild or through regenerative farming systems. Serve Fermented and Preserved Foods: Enjoy fermented foods and preserves, which help make the most of the harvest and support gut health. Think of krauts, kimchi, pickles, and fermented dairy products. Utilize Grains and Legumes: Slow-cooked grains and legumes are warming and nourishing. Barley, oats, quinoa, farro and spelt taste fabulous and provide excellent fiber and protein. Forage: If you know what to look for, consider foraging for wild edibles such as mushrooms, winter greens (like dandelion), and nuts. If you are unsure, bring a professional. Include Local and Ethical Dairy and Cheese: Rich dairy products like cheese, butter, and cream, especially those produced from local farms using regenerative practices, will add flavor to your meals. Prepare Hearty Soups and Stews: When it is cold, slow-cooked stews, broths, and soups made using local seasonal ingredients will warm you from the inside out. Create Easy Meals: Eco-gastronomy promotes zero-waste cooking because many foods are stored and preserved for extended periods. Be creative with leftovers. Use vegetable scraps, bones, and lesser cuts of meat to create broths and stocks for future meals. Incorporate Thoughtful Pairings with Winter Beverages: Pairing meals with local, seasonal beverages—such as winter ales, hot apple cider, herbal teas, and mulled wine—can complement the flavors of your dishes. e
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