Green Daily

Whenever I visit Los Angeles in fall or winter I find a pit of jealousy growing in my stomach. Come November in Minnesota I'm lucky to find an apple or a squash still growing. The Farmer's Markets move indoors if they're even open. But in Los Angeles, oh how you can eat in the winter! Farmers' Markets run year round, making it easy to nosh locally 12 months out of 12.

But Lou Bendrick argues people can easily eat locally year round, they just need the tools to do it.

In Eat Where You Live Bendrick walks the reader through eating locally. From foraging to gardening to freezing to knowing your local farmers, Bendrick covers most of what you'll need if staying local is your goal.

If you're an omnivore she suggests knowing when certain animals are slaughtered throughout the year. Hogs, for example, tend to be slaughtered in autumn. If you live in a colder climate, fresh pork along with fresh squash might make a perfect and local fall meal.

Bendrick's book offers tips on what's good to can for winter and what's best to freeze. Eggs, she says, can last five to six weeks in a fridge, which is useful in the heart of winter, when hens naturally slow their egg production. Websites and recipes galore pepper the book. With Bendrick's assistance you may never pine for Orange County weather ever again.