Winter Harvest Cookbook: How to Select and Prepare Fresh Seasonal Produce All Winter Long by Lane Morgan

  • Vegetable stock (page 47)

    from Winter Harvest Cookbook: How to Select and Prepare Fresh Seasonal Produce All Winter Long Winter Harvest Cookbook by Lane Morgan

    • Categories: Stocks; Winter; Vegetarian; Vegan
    • Ingredients: onions; leeks; carrots; seasonal greens of your choice; parsley; bay leaves; lentils
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Notes about Recipes in this book

  • Spinach soup with grain dumplings

    • Wlow on February 26, 2023

      Lovely

  • Baked Jerusalem artichokes with mushrooms

    • PatriciaW on February 17, 2020

      We were given a bag of Red Fuseau jerusalem artichokes. This book has some really good information about different varieties, and I took courage that this was one of the best. I've had a different variety that was almost impossible to clean. Anyway, this is a versatile recipe, and I could see a zillion ways to change it with different mushrooms, spices and cheese. Good to keep the bit of ginger, I think, as the artichokes can be hard to digest for some.

  • Indian spinach with potatoes

    • diana_5rol8h on February 19, 2026

      This is a quick tasty nearly meal in one skillet. The potatoes must be pre-cooked for it to be quick! We added Field Roast plant “sausages.”

  • Feijoada

    • Wlow on December 21, 2022

      12/2022 cooked beans in slow cooker, adding acidic ingredient (tomato paste in place of canned tomato) towards end, small amount orange juice before serving, orange slices at table. G could probably tolerate more orange flavor. Sautéed onion and celery and added near end. Did not use any stock or wine. Instead of rice, served cornbread, made greens (collards) per recipe and frozen corn. G & N particularly liked the meal.

    • Wlow on December 21, 2022

      2/1993 “great” 1/2013 served orange on the side, used tomato paste (1 tablespoon?). Served with Mexican rice, simmered collards, and ground beef.

  • Kale, bacon, and potatoes

    • Avocet on April 24, 2020

      Sadly, this recipe was a real failure. The kale ended up tough and very overcooked tasting. It was a waste of a very nice bunch of kale.

  • Italian sausage with fennel, carrot, and cabbage

    • diana_5rol8h on January 10, 2026

      We used Field Roast (brand) garlic and fennel (plant based) sausage. Delicious.

  • Ethiopian collards and cottage cheese

    • evergreengirl on June 01, 2019

      With complex niter kibeh, this is outstanding!

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  • ISBN 10 1322473323
  • ISBN 13 9781322473321
  • Published Dec 14 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher New Society Publishers
  • Imprint New Society Publishers

Publishers Text

Anyone can include more local food in their diet at the peak of summer, but what do you do when the tomatoes are done and the first greens of spring are months away? This cookbook takes a seasonal approach to eating, even during the coldest months of the year. This fully updated and revised 20th anniversary edition includes more than 200 simple, mouth-watering recipes showcasing fresh produce from the winter garden or local market, rounded out by introductions to unfamiliar ingredients, shopping tips, menu suggestions and resource lists. The author also invites us into her corner of the Pacific Northwest, with vignettes drawn from the region's farming, gardening, and cooking. Tantalise your tastebuds with an incredible array of soups, salads, sides, sauces, entrees and desserts such as: Roasted Brussels sprouts with sweet potatoes and garlic; Penne with arugula, kale and goat cheese; Salad of roasted golden beets with feta and hazelnut oil; and, Pot roast with hazelnut barley. With a greatly expanded array of vegetarian and vegan dishes, this cookbook is a must-have for anyone who wants to enjoy fresh, local and delicious food - any time of the year!

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