A Season of Rest…

The Estate vines are hibernating after a busy harvest season last fall, and our organic gardens nestled below the winery are being stripped and re-planted for the coming year. As we prepare our plant beds for the next season’s bounty, it brings up the question – what are you doing to prepare for your seasonal produce? Do you shop local, organic, or farm-grown? We at Regale love the fresh fruits and vegetables grown at our garden at the winery. What are your favorite ingredients to use at this time of year?

 It is very cold outside today, which summons the image of winter. Just last week, it was starting to look like an early spring. The coldness of the last couple of days reminds us that our summer fruits and vegetables are further away than we thought!

Not to worry, though! If you are in a mid-winter slump and are wondering what’s currently in season, then check out our list (below) of the local produce that is currently in season:

Arugula
Asparagus
Beets
Bok Choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Carrots
Celery
Cilantro
Dill
Fennel
Grapefruit
Kale
Lemons
Lettuce
Leeks
Oranges
Onions
Parsnips
Pears
Shallots
Sweet Potatoes
Tangelos
Tangerines
Turnips
Rhubarb

Also for your benefit, we have included a lovely late winter recipe that utilizes a few of our favorites from the list (recipe courtesy of Simply Delicious™). These Spiced Glazed Carrots can be made as a lovely accompaniment to any meal. We recommend pairing this earthy treat with a lighter wine, such as our 2007 O’Neel Vineyard, Russian River Valley Pinot Noir. Buon appetito!

Spiced Glazed Carrots with Sherry and Citrus

Ingredients

  • 2 bunches of thin carrots (2 lb.), cut into 1″ pieces (about 4 cups)
  • 1 Tbsp unsalted butter
  • ½ teaspoon kosher salt plus more for seasoning
  • 12 whole black peppercorns
  • 1 bay leaf
  • 1 Tbsp fresh tangerine juice
  • 2 Tbsp Sherry or sweet vermouth
  • 2 pinches ground cloves
  • 1 Tbsp fresh tarragon leaves
  • ¼ tsp freshly grated tangerine zest

Preparation

  • Bring carrots, butter, 1/2 tsp. salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7–8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
  • Add tangerine juice, 1 Tbsp. Sherry, and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots and remaining 1 Tbsp. Sherry. Season carrots to taste with salt.
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