By Donna Garlough | Boston Magazine |

It’s easy to be a locavore in August. Sticking to a 100-mile diet when there’s a few feet of snow on the ground is decidedly trickier. Yet winter CSAs (a.k.a. farm shares) are spreading, with several now providing the Boston area with kale (pictured), tubers, and root vegetables. Members of Lincoln’s Drumlin Farm get cellared onions, carrots, potatoes, parsnips, and beets through February, and Brookfield Farm in Amherst offers a self-service root cellar until March.

Some restaurants are also finding ways to keep things local even during the cruelest months. A feast at Southborough’s Tomasso Trattoria on 1/25 features canned Verrill Farm tomatoes, homemade guanciale, and Cape Cod mussels (Get more info here). Tim Wiechmann of Cambridge’s T.W. Food, who keeps a root cellar of his own, will present a truffle-and-root-veggie dinner the last week of January.

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