Seasonal Eating During the Dark Days of a Michigan Winter

Did you know you can still eat local Michigan produce even on a 6-degree, snowy February day? It’s true–there are greens galore, root vegetables for days, and apples aplenty. Not to mention all the frozen or preserved foods that are available. How are we growing greens with a foot of snow on the ground? Growers use greenhouses or, more commonly, hoop houses. Less expensive than a green house, a hoop house is a passively heated structure where plants are grown in the soil and allow the growing season to be extended.

Why make the effort to eat seasonal produce?

  1. It tastes better.  Fruits and veggies start to lose their nutrients (a.k.a. their flavor) as soon as they are harvested. Local food doesn’t have to travel as far and thus can get to your table faster. Spinach from our hoop house will last two to three weeks in the refrigerator. Can the same be true for boxed greens from the store? Also, sugar is nature’s antifreeze. As temperatures drop, cold-hardy vegetables increase their sugar content to prevent ice crystals from forming and damaging the plants.
  2. It’s good for you. Those nutrients that are being lost post-harvest are what you need to stay healthy this winter. A University of California study showed that vegetables can lose 15-55% of vitamin C within a week. Kale, which grows well in the winter, is a powerhouse source of vitamin C, which can help fight off colds and reduce the duration of illness.
  3. It’s good for your local farmers. Winter is a slow time for your local farmers and buying produce now can help farmers get through the lean times. Many Farmers Markets are held year-round; check out this directory from Taste the Local Difference to find a farm market near you.
  4. It’s a fun way to expand your cooking skills. Have you ever cooked a rutabaga or celeriac? If not, now is your chance. Kale salad is a favorite winter go -to recipe. The trick is to massage the shredded kale with a little bit of olive oil, so it turns dark green and becomes easier to chew.

Curious to learn more about how to eat seasonally in the winter and even year-round? Check out this guide on what’s in season throughout the year in Michigan. Another great way to eat more local, seasonal food is to sign up for a subscription with a local farmer. Sometimes called a Community Supported Agriculture Program or a Farm Share, these programs connect consumers directly to farmers which makes it easy to get a box of the freshest produce each week.

Did you know that several Trinity Michigan hospitals have farms on their grounds? St Joe’s Ann Arbor, St Joe’s Oakland, and Mercy Health Muskegon all have farms that work to grow not only vegetables, but also a healthy community.

The Farm at St Joe’s Ann Arbor is 11 years old and has many programs that connect people, farmers and health. Learn more about our program here.

2021 Farm Share Get a weekly or bi-weekly box of local produce! Learn more here. Need financial assistance? Check out our Fair Share option.

Ypsi Area Online Market A virtual farmers market with pick-up options at the Farm or in downtown Ypsilanti. Start shopping here.

Nutrition Buddies: Virtual after -school cooking classes this spring with our resident physicians for 12-14 year olds struggling with food insecurity. Families receive two-seasons of the Farm Share for participating. Contact: nutritionbuddies@stjoeshealth.org for more info or to sign-up.

Looking for other options? Register today for the 2021 virtual CSA Fair and read this article by MSU Extension for Tips on Joining a CSA.

Summer Camps at The Farm !

camp kids adults hoopCheck out these great offerings:

Farm to Table / Seed to Stomach Camp      Ages 4-7 with adult caregiver

This unique camp takes you and your child on a culinary adventure at The Farm at St. Joes! Together we harvest fresh produce and explore the science behind growing, eating and cooking food as we learn how to make good food choices. We also transform our locally-grown and freshly picked produce into nutritious snacks that are easy and fun to make. Each day includes hands-on activities and take-home recipes.

June 18-22, 10am-Noon   Register

June 25-29, 10am-Noon  Register

July 30-August 3, 10am-Noon   Register

 August 13-17, 10am-Noon   Register

IMG_4550Farm, Field & Forest Camp         Ages 8-11

Take part in a place-based camp like no other as we explore our unique hospital-based vegetable farm, our native prairie and our woods by the Huron River. Share experiences and ideas, and spend plenty of time hiking as we investigate nature through hands-on activities and perform stewardship tasks. Discover the joy in caring for ourselves and caring for the environment around us!

July 23-27, 9am-3pm   Register