It's a challenge to eat local this time of year and still have a well-rounded diet. Tonight I made a lentil stew with homegrown garlic, onions, and carrots in it. That's typical of my winter diet - mixing local fresh and stored produce with bulk staples. I often find myself getting bored with staples though, and when I happen upon recipes that put a new twist on old ingredients, it makes me very happy.
recipe from Chef Chloe fits the bill. I made this recipe with local apples, squash, onions, garlic, and chard. It has no dairy, instead using a garlic white bean puree as the base, and is really hearty and delicious. My flour and dried beans I purchase in bulk, saving both packaging and money. The original recipe calls for spinach, but I substituted chard instead, and I think you could use kale too. If you decide to try this recipe, take Chloe's advice and make extra of the bean puree, as it is excellent on sandwiches or crackers as well.