The ‘eat local’ movement is everywhere these days, Montlake included, and this month begins a new feature in the Montlake Flyer where I’ll write about what we grow and how we eat in this microclimate and about what’s happening at the nearby farmers markets.

Now, I’m no expert. I kill about as many plants as I coax to adulthood, and my compost suffers from too much green, never enough browns. But I’m a good eater and I’m reasonable. I won’t tell you to give up coffee and its six thousand “food miles”.  For each monthly feature I’ll seek out neighbors with real kitchen and gardening experience and share their tips and tricks here.  Email me about what you and your neighbors are growing at audreyyoungmd@….

In the garden: This month the garden begins to emerge from hibernation, and now is the time to get ready for the growing seasons.  First and foremost that means getting your soil prepared.  If you’re just starting out, let me vouch for the fact that you can’t grow healthy vegetables in Montlake’s heavy clay soil, which gets saturated during the rainy months and hard and dry in summer.  You’ll want to amend the soil with compost and to improve aeration and nutrient content. And consider building or rehabilitating raised beds this month — there are several excellent examples around the ‘hood along parking strips and in backyards.

At the farmers markets: During the winter, the University District farmers market is open Saturdays 9 am to 2 pm, and the West Seattle market is open Sundays 10 am to 2 pm (http://www.seattlefarmersmarkets.org/).  You’ll find cold weather greens like kale, brassicas like cabbage, plus squashes, apples, carrots, rutabagas, and potatoes. Also: eggs, chickens, troll-caught salmon, beef, pork, dairy products, and hazelnuts. Consider a CreadiSA (community-supported agriculture) subscription for spring and summer, which gives you a weekly box of seasonal produce from a local farm such as Willie Green’s, Local Roots, Full Circle, Whistling Train, or Growing Things farms.