It’s been a great year for food. So many people told me that they tried growing food for the first time and what a summer to try that.

I don’t think I’ve seen tomatoes produce quite as much and with such flavour! On top of that, there seems to be a resurgence in interest in buying local food, supporting local farmers, and preserving food for the winter.

I had a great time doing the 10-Mile Diet. It didn’t seem quite so onerous this year but maybe after doing it for three years, you get used to what to expect. I didn’t feel hungry, I cooked in large batches so that I could leave the kitchen and go to work, and I managed to lose a few pounds. That’s always a bonus.

So, how to continue in this vein? I’m hoping some of what I’ve started extends through the fall and winter and here are some tips for growing and eating green.

Grow a fall and winter garden. It’s not too late to seed many Asian greens like bok choi, mizuna and mustard greens. These will provide you fresh greens through to Christmas. If you can find seedlings of kale, Swiss chard, or winter cabbage, add those to your garden too. Don’t forget that October is a great time to plant garlic and my broad beans go in November.

Get to know a local farmer. I get my potatoes from Bill, my eggs from Jose, and my kabocha squash from Helen. They feed this community and deserve our utmost respect for supplying us with healthy, nutritious food.

Cook from scratch. Our local farmers can grow such amazing produce but if people don’t use it, they can’t make a living. Nothing beats coming home to a house that smells like caramelized onions. You don’t have to be fancy—even an omelet with local greens and onions makes a huge difference. Ever tried kale chips? Toss chopped kale with olive oil and salt and bake at 350˚F for about 15 minutes. You’ll be amazed at how similar it is to nori, toasted seaweed but so much more local.

Put some food aside for the winter. Dehydrate some apples or make applesauce, can some local pears or tomatoes, or try your hand at fermenting. I made fermented dill pickles last year and they were a huge hit with the family. My girls called them “bubbly cucumbers.” Not only is it an easy way of preserving food, but fermented foods contain high concentrations of probiotics—excellent for intestinal health. Both kimchee and sauerkraut are also fermented foods.

Try one new vegetable this winter. I’ve mentioned kabocha squash—it’s a fabulous, firm-fleshed squash with a sweet, chestnut flavour. I know people who’ve never eaten beets, turnips, kohlrabi or kale. Try them! They’re so inexpensive through the winter. Punjabi friends use kale instead of spinach to make a more nutritious version of palaak paneer through the winter. It’s so wonderful when we can incorporate local vegetables into dishes that have been passed down through our families.

Arzeena Hamir is a Richmond writer, agronomist and co-ordinator of the Richmond Food Security Society.