Our kohlrabi are fantastic. I roasted them for the first time last week and they are fast climbing to the top of the vegetable charts. I didn't even peel the little ones! I also finally made soup from one of our pie pumpkins. It really was as easy as I thought it would be. I roasted it when I was roasting other vegetables and then when I was ready, scooped the seeds out and blended it with a little ginger and vegetable stock. Hunks of bread dipped in that at lunch time makes me not feel so bad about the chill.
Beets: Loose root gems!
Brussels Sprouts: On the stalk and by the pint
Cabbage: Green, red, pointy, round, crinkly, smooth, ALL DELICIOUS!
Carrots: Orange, White, Yellow, and some sneaky purples
Greens: Arugula, Mustard, Tatsoi, Tokyo Bekana (bok choi lettuce)
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough. I don't even peel the little ones!
Potatoes: White, red skinned, and fingerlings!
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Winter squash: Long pie, spaghetti, festival, butternut, delicata (limited)
Turnips- Purple Top, golden globe