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Eat Local In Winter
2011-01-08 

Eating locally is all the rage, and for good reason. Food grown on Long Island not only supports our economy, it also preserves open space and lessens the pollution created by trucking food long distances. But with temperatures barely hitting the freezing mark, getting locally produced food isn’t possible, right? Well, if you want to eat local strawberries, that’s true, but there are many foods that are available this time of year that merit the local label. Makinajean Farms in Huntington sells local chicken, turkey, duck, eggs and honey year-round. Miloski’s Poultry Farm in Calverton is another resource for local chickens, ducks, turkey, geese and eggs. Long Island meat sources are limited, but Dark Horse Restaurant in Riverhead sells locally raised, grass-fed and free-range ground bison steak in five-pound pallets (they also serve it at the restaurant).Local seafood is abundant year-round. Cor-J Seafood in Hampton Bays sells fresh cod, flounder, fluke, scallops, monkfish, porgies, clams, oysters and lobsters that are hauled in to the dock adjacent to the store. Wherever you buy your seafood, make sure to ask for fish caught in our local waters. And don’t forget your fruits and veggies. “While the rest of us are poring over seed catalogues, there is some winter produce, including apples, cabbage, potatoes, squash, and carrots, that is still grown here,” says Sarah Lansdale, Executive Director of Sustainable Long Island. She advises consumers to look for the Grown on LI label. “Support your community, economy, environment and, most of all, Long Island agriculture by thinking, shopping and eating locally.”