From Southern Season:

What is at the Farmer’s Market in Winter and what can I make with it?? Let Chef Castle open your eyes to the possibilities of the winter bounty.

Menu: Jerusalem Artichoke Soup with Wild Mushrooms and Hazelnuts; Mustard Crusted Pork Loin; Two-Potato and Aged Gruyère Gratin; Warm Brussels Sprout Slaw; Pear and Dried Cherry Crisp