This is the bleakest time of year for us aspiring locavores. Even the winter squash has mostly come and gone, and we haven't really seen anything new popping its head out of the ground in months. Spring is still a month out.
Some encouraging thoughts:
Brussels sprouts are wonderful if you quarter them, toss them with olive oil, salt, and pepper, and then roast them. I usually roast some garlic at the same time, then I smash it up and mix it with oil and vinegar, and toss it with the Brussels sprouts once they're ready.
Savoy cabbage is consistently good this time of year.
There are many varieties of beets.
There are many varieties of kale.
Carrots are sweetest this time of year.
Our ancestors ate root vegetables out of necessity. We eat them by choice.
And yet, for all that, I can't wait to see the first spring asparagus, or the first summer tomato.
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