Battle winter blues with healthy foods

Home food preservationists feel especially grateful in January, for having spent countless autumn hours canning, pickling, fermenting, drying and vacuum packaging their garden or local farmer's market produce. Ingredients are typically more identifiable and easier to pronounce than the generic commercially available or "temporarily unavailable" grocery store item. Few things compare to the gratification of consuming something that has been planted, fed, weeded, watered, picked and prepared by your own hands. If that's not your jam, there are other ways to commit to healthy eating this winter....