Local Food in Early March

Eating locally in early March means eating from the pantry and the "cellar". We don't have a cellar, but we do have a poorly heated front hallway that works pretty well. Tonight's dinner is soup made from:

• Canned vegetable stock (carrot, onion, garlic and celery from late summer)
  
• Canned Green Beans (From July)
  
• Frozen Kale (From Sept)
  
• Frozen Kohlrabi (From August)
  
• Frozen Zucchini (from July)
  
• City Fresh Garlic (stored from Dec)
  
• City Fresh Cabbage (stored from Dec)
• Dried Adzuki Beans (pantry)