“What do you eat in winter?” is a question I frequently get asked when people learn that I eat a mostly local foods diet in the Northeastern U.S.

My reply starts with the fact that I eat just as well in winter as I do in summer. That fact really cheers me up right now. We are at the tail end of winter, but it will still be many weeks until the first spring crops are ready. If I only ate the storage and greenhouse crops available year-round here, well, I’d survive but my meals would be really boring.

Here’s how you can make your “off season” meals as interesting and nutritious for you as the ones you eat during the harvest months, all the while keeping a locavore’s lowered carbon footprint:

High demand requires high efficiency. But organic farmers can’t use the technologies common to conventional agriculture – like pesticides and genetic engineering – to increase yields. As such, there’s a misconception that they stubbornly shun technology, preferring age-old tradition over modern methods. But that’s not the case. Through recent technological developments, these farmers can use their understanding of natural processes – the mating habits of pests, for example – to optimize yields. The surprising results can make you wonder where to draw the line between technology and nature.

Although this topic is far from new, there have been startling developments in the debate regarding genetically modified food (GMOs, a.k.a. genetically engineered or GE), specifically with the recent ratification of GE alfalfa seeds produced by Monsanto. Here are some links to help our readers follow the story so that you can make a more informed decision on the matter.

Members of the sustainable food movement are furious and, frankly, we have a right to be. Last month’sdecision by the USDA to fully deregulate GE alfalfa isn’t just a minor skirmish in a long and exhausting battle. It threatens the existence of organic farming and organic food, and flies in the face of USDA’s mandate from Congress under the Organic Foods Production Act to promote and preserve organic agriculture.

The early sunset shadows, cast by the mountains to the west, spread across the city of Boulder, Colorado, bringing with them thoughts of dinner. Idyllic Boulder, with its youthful spirit, adventurous tendencies, and environmental awareness, is the perfect spot for the conscientious diner. The city is full of choices, from college friendly fast-food to health conscious fine-dining, and even a milk and cookies specialty restaurant! With so many choices available, how does one choose? How would you choose? If sustainable, locally sourced food is on your mind, then have your feet carry you across the glowing historic downtown area and through the doors of The Kitchen.

The milk fridge is full. And the girls keep right on givin’. Which is because, unlike a lot of farms, we have some goats who kid in the spring and some that kid in the fall. So we have sweet, fresh milk even through the dark winter months when a lot of herds are dried off. We can make cheese. We can make ice cream. We can make several batches of horrible, foul tasting yogurt and still keep experimenting with it. But even if I don’t know the secret to making good yogurt, I do know the secrets for keeping goats in sweet, delicious milk.