If you've ever been to Minnesota in winter, you know that nothing grows under two feet of snow. It can be a tough time of year ... if you're committed to eating locally. The obvious choice for the long winter is to revert to the Midwestern ethos of meat and potatoes (and casserole). It's true that steaks and braises and venison and fish make wonderful fuel in the winter. But vegetarians need not be left out in the cold. Last winter, I had hosted a dinner with a new restaurant in town where the ingredients were 100 percent local …
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