Winter is the perfect time to try a food with local roots. Plump potatoes, bountiful beets, terrific turnips are all grown here in New York State. Typically harvested into October, these vegetables can stay fresh for several months when stored correctly. Cool, dry, dark places are best to keep the skin from shriveling, sprouts from growing and to retain the most nutritional value.

Root vegetables lend themselves to the soups and stews that we love to enjoy on cold autumn and winter days. It’s best to cut them into bite sized pieces to ensure that they cook all the way through. Some, such as potatoes can also act as thickening agents.

Roasted, mashed, baked and more! Try leaving the skin on the potato because it has more fiber, iron, calcium and B vitamins than the meat of the potato. You’ll want to take the thick skin off of beets, turnips and the like to avoid bitterness.

Freshness frozen in time—you can now enjoy local foods all year round due to advances in processing methods. Many of our New York State farmers sell their products to larger processors, including Birdseye. Frozen vegetables are an excellent alternative as they retain the most nutrients. You can also freeze your own seasonal favorites to enjoy later in the year.

And don’t forget about New York State dairy products. Whether it’s a dollup of sour cream for a baked potato or the sharpness of New York state cheddar in Grandma’s au gratin recipe, you’re guaranteed to find the perfect ingredients right at your local store or farmers' market.