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Here in central Alberta, we have used the local Farmer's Markets to make connections. We also researched local U-pick and market garden operations. The trick with buying and eating local is having the ability to store large quantities of stuff. For instance, we normally buy one and a half bags (around 90 pounds) of Taber sweetcorn when it comes into season in the late summer. We blanch it, cut it off the cob, and vacuum pack it for freezing in 2-cup packages. This is our year's supply of corn. With raspberries, we pick about 40 pounds at a local U-pick, can about 10 pounds of pints in heavy syrup for desserts, and freeze the rest in one cup packages (vacuum packed) for smoothies. We buy beets and turnips as late as we can in the season, and keep them in the cold room downstairs. All of this takes up a lot of space and requires a significant amount of planning ahead.

It also means being willing to eat a fairly seasonal diet (meat, root veggies, squash, and grain and beans in the winter; eggs, salads, fruit, berries, and fresh legumes in the summer), which takes some getting used to. It can certainly be done, though.
 
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