Just as we have seasons to our life, so should our food. What does this mean? It means that in some areas we shouldn't try to get peaches in the dead of winter, instead we should embrace those things growing locally and seasonally.
The average American meal travels around 1500 miles to get from farm to plate. A lot of freshness and fuels are wasted to move around those well-traveled foods. A 100-mile diet means eating foods that are grown or produced within a 100 miles of your home. A 50-mile diet is within 50 miles. Try to prepare at least one meal each week or month that is focused around locally grown, seasonally available foods.

INGREDIENTS
4 cups water
1 1/4 cups cornmeal (local)
1 t salt
1/2 cup grated cheese (local)

1 T olive oil or broth
1 medium onion, thinly sliced (local)
1-2 pounds seasonal, local mushrooms, sliced (local)
4 cloves garlic
1 T chopped rosemary (local)
1/2 cup local red wine or port (local)
salt and pepper to taste

3-4 cups chopped dark greens (kale, swiss chard, mustard greens) (local)
2 leeks, sliced (local)
1/4 cup broth, vegetable or chicken
3 cloves garlic, minced
salt and pepper to taste

DIRECTIONS
In a heavy saucepan bring water and salt to a boil. Whisk in cornmeal. Reduce heat to medium and cook uncovered, stirring frequently, until very thick. Stir in grated cheese. Pour polenta into greased baking dish and bake at 350 for 15-20 minutes. Allow to cool, then cut.

Heat oil or broth in a sauté pan. Add onions and sauté until translucent, about 3 minutes. Add mushrooms, garlic, and rosemary, sauté 5 minutes more. Season to taste with salt and fresh ground pepper. Add wine or port and cook until liquid has almost entirely evaporated, about 5 minutes.

In separate pan, heat 1 T olive oil and sauté leeks about 3 minutes. Add greens and broth, cover and simmer over low heat for about 7-10 minutes, until greens look soft. Toss in garlic and season to taste with salt and fresh ground pepper.