Locavores must get more creative in winter months:

01/11/2012 | Chicago Sun-Times (free registration)

Eating local isn't tough during the peak growing months of the year, but Chicago chefs must get much more creative in the barren months of winter. While some local farmers have extended the season for fresh favorites by growing in greenhouses, winter menus are much more likely to feature potatoes, carrots, beets and other root vegetables. "It becomes a test of creativity," said Sola chef Carol Wallack.

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