Former Intern Ali Dishes on Keeping it Local all Winter Long

By Ali Carter

Last Thursday, I was forced to face a frightful fact. My Community Shared Agriculture (CSA) with Red Fire Farm was ending. Every week since mid-June, I’ve been going to the Dewey Square farmers market at South Station in Boston to pick up a farm share of fresh fruits and vegetables. It was my first time trying out the CSA, and I can’t emphasize enough how much I enjoyed the experience and learned in the process. Not only was I exposed to a plethora of produce I never knew existed; I also learned how to cook creatively so that I was only using the foods that I received from the CSA, instead of taking a trip to the grocery store to buy additional ingredients.

Fruits and vegetables from local farms are much fresher and tastier than produce shipped from hundreds, possibly thousands of miles away. So, how does a localvore like myself cope with the changing season? I asked Greg Disterhoft and Susan Pincus, Red Fire farmhands, and Darry Madden, co-founder of Boston Localvores, for advice. Fountains of slow food knowledge, they revealed Boston’s bounty of local resources. With their help, I put together this in-depth guide to survive the winter, localvore-style:

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Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.