The market in winter: Matthews edition

Who says there's nothing fresh to eat in winter? The early January ice storm wiped out my beloved kale. But I still managed to cover a kitchen counter with what I found on Saturday morning at the Matthews Community Market, held every other week in winter.

Yes, Saturday, Feb. 12. That's what local farmers managed to coax out of the ground or out of their ovens.

My haul: Thumb-sized sunchokes for cutting raw into salads, carrots, radishes, spinach, Brussels sprouts, four kinds of lettuce, fresh goat cheese, whole-wheat Italian bread, sweet potatoes, eggs and green onions. I left off the two chicken leg quarters because there was no room in the frame.

Seriously, nothing fresh to eat in winter? Not in this climate. Market manager Pauline Woods says they're getting so many farmers and customers at the every-other-week winter market that they'll probably go to every week next winter. They also have a small market on the off weeks. While you're waiting for Saturday morning to roll around, here's a little picture show to get you in the mood:

What haven't you cooked this winter?

The latest sprinkling of snow didn't stop me from checking the herb bed this morning to see if the first sprigs of mint are up. They're not -- yet. But it won't be long.

Which has led me to look in my freezer and wonder: What favorite winter dish haven't I made yet? In spring, I really focus on eating my fill of asparagus before it's gone for the year. In summer, it feels like there are a certain number of corn cobs I need to gnaw before I know I've done right by the season.

Winter is the same way. My favorite dishes to cook are winter dishes. I'd hate to get to short-sleeve weather without meeting my quota. I won't get to make them again until I get out the sweaters.

I feel like I'm still short on pot roast. I've made a few, but I haven't done the red-wine one yet. I've made baked ziti a couple of times, and I've had several good soup adventures. But I haven't met my winter quota for macaroni & cheese, and I haven't made a single batch of coq au vin.

Help me out here. I'd love to hear which dish you have to make before the robins come back.