I want to thank everyone for bearing with us in our first winter CSA shares. On the whole, I think it has been pretty successful so far. While David has been serving restaurants in the winter for a couple of years, it takes a few seasons to figure out the timing / logistics / varieties that work best for a consumer level of expectations. Meat, potatoes, spinach, and winter squash seem natural for the colder months, and we all have good supplies of local staples that keeps for a few months and can be supplemented with just a little bit of green stuff from California.
Yukon gold potatoes
Pontiac red potatoes
Roasted peppers (frozen)
MEAT: Ground beef, Lamb shank, and an extra Lamb loin roast