• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Winter Harvest, or is that an oxymoron?

November 5, 2009 | Side Dishes, Vegetables

Yesterday was the first day of the winter CSA farm share distribution, and I couldn’t have been more shocked at both the size of the bag (I could barely carry it, so I’m guessing 50 pounds?) as well as the diversity of the produce. Winter harvest is kind of an oxymoron. Actually most, if not all, of the produce is harvested before the snow flies (or at least before the hard freeze) and kept in cold storage and then distributed through the next 4 months.
But even though I know that’s how it works, I was still shocked by the bag which included two types of winter squash, red cabbage, purple broccoli, leeks, carrots, potatoes, peppers, tomatoes, and of all things…

…a big bag of baby leaf lettuce. Now I know that wasn’t harvested weeks ago, so it was quite fun to get fresh organic lettuce at this time of year! When I get the bag, I clean everything well first, then store in order to keep things the longest. Onions, garlic, winter squash, potatoes and tomatoes all stay OUT of the refrigerator, and everything else goes in, sometimes solo (peppers) and sometimes in bags to keep them moist(carrots).
The two sweet potatoes looked like they were rotting so I had grabbed them to cook up for dinner hoping I could salvage them. Turns out only the skin was ugly looking, but having peeled them, I proceeded to cook them up for dinner. I simply boiled them…
…along with some chopped leeks and garlic and let them simmer until soft, then mashed them together with some butter, fresh thyme leaves, and a little salt and pepper. Simple side dish that’s easy to make, packed with vitamins, and a nice change from white potatoes. If you’re looking for something easy and different from all of those cloyingly sweet sweet potato dishes you see for Thanksgiving, this would be a good choice!
I’m off to San Francisco tomorrow for the first Foodbuzz Food Blogger’s Conference – look for posts on my travel journal when I return!

Comments

3 Responses | TrackBack URL | Comments Feed

  1. Hi Jeanine – the winter harvest is part of my overall CSA program – we can sign up for summer, winter or both shares. The winter share is only distributed every two weeks and is thus a large bag. The summer share fee for a single (enough for 2-3 family members) is $160 and the winter share fee is $350 which is really more than enough for us – I usually share alot with friends and use some of the produce in my cooking classes.

    Reply

  2. Hi Michelle — Just wanted to say it was great meeting you and talking to you at the dinner last night at the Foodbuzz fest. Reading your post here reminds me I *still* haven't signed up for a CSA. I need to!

    Reply

  3. I bought a big bag of fresh local lettuce at the year's last Boulder County Farmer's market. A number of growers extend the season by growing cool-weather crops in hoop houses.

    Claire @ http://www.culinary-colorado.com

    Reply

Leave a Reply



About Michele



Restaurant Reviews

  • steubens blackened chicken club
  • union station denver stoic and genuine oysters
  • mustard's chili dog with a taste of fries
  • chinese takeout
  • restaurant roundup
  • capital grille denver
  • tamayo

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives