Spaghetti Squash When you roast these in the oven the flesh separates into spaghetti like strings. You can put sauce on it for a healthy pasta alternative or you can get creative with it in all kinds of dishes from quiche to stews. These store well so there is no rush to use them.
Salad Turnips These are called salad turnips because they are tender and juicy raw, unlike storage turnips. You can also roast or sauce them. The greens are incredible as salad or very lightly cooked.
Carrots The greens are beautiful but quite bitter eaten straight as they are. I love to slow cook them with onion peels and whatever other veggie scraps I have around and then strain for soup stock.
Curly Kale This variety makes amazing kale chips when roasted to a crisp in the oven. You can also make raw massaged kale salads, steamed or sautéed kale side dishes, or kale soups. It stores a little better than some of the thinner leafed kales but you should still eat it sooner rather than later for optimum nutrition.
Salad Mix This is a mix of triple washed young lettuce and mustards.
Onion Get out your handkerchief when you chop these!
Jester Acorn Winter Squash This specialty acorn squash has a unique pattern to the skin but taste as sweet as any acorn- if not sweeter. The simplest way to prepare it is to slice it in half and roast in the oven at 350 with a drizzle of olive oil. Eat it plain or stuff with a mix of other veggies, grains, and herbs.