Winter 2014 RLEI Review – Seasonal Diet

By eating & drinking seasonally & locally, you get the most nutritional value from fresh foods. And contribute to a sustainable diet & environment.

Cranberries, Apples, Plums, Pears, Pomegranates, Pumpkins, Squash varieties (acorn, banana, butternut, spaghetti, delicate, hubbard, sweet dumpling, buttercup, turban), Root vegetables (Carrots, Potatoes, Sweet Potatoes, Yams, Sunchokes, Salsify, Turnips, Parsnips, Rutabagas), Beets, Brussels Sprouts, Greens (Kale, Chard, Spinach, Collards, Escarole, Mustard greens), Onions, Shallots, Mushrooms, Cabbage, Daikon, Garlic, Horseradish, Artichoke, Kohlrabi, Leeks

Winter is a great time to combine what’s fresh with canned, frozen, dried & stored produce.

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