November and the farms stands are still full. I wasn't sure what to expect, this being our first winter here where we are really dedicated to supporting local business and buying local organics. Our garden is minimal. We had our first frost here two nights ago, and some tiny cilantro plants and the arugula were left uncovered. We have a meagre crop in the "hot house" but really, it's not much. How quickly crop vanishes. But the kale and chard will have no problems (except for the slugs) and the garlic is in the ground for next summer. But the farms offer all the minimals of winter: eggs, cured onion, potatoes, herbs, leeks, beets, turnips, carrots, dark greens and so many beautiful squash. Also, the best pickles ever. Occasionally a treat surfaces, like ground cherries (in November?!). We can have a meal night after night with dried stores and these offerings. This is the first time in my life where I've understood how to sustain mostly off local food. We still rely on grains, four, oatmeal, cheese galore, and the occasion non-local meat, but if you can pair this with most anything from the farms you have legitimate meal day after day. From the goods in the picture above we got: potato and leek quiche, roasted root vegetables with kale chips, and sweet pumpkin pie. Not bad, really. More on this later.