The crop list changes slowly at this time of year. Cut the leaves off the root veggies and they’ll keep really well in the fridge. The leaves of the beets are completely edible, if a bit less tasty than the chard. Rutabaga makes a lovely mash with the potatoes. Alternately, potato, leek, rutabaga soup. Here is a nice article about kohlrabi in the NYT — I know we get a pretty steady stream of them, and I tend to slip them into other dishes or save mine up in the crisper until I have 3-4 to make a dish for my largish family.
candy stripe beets
onions (red, yellow, and white)
leeks (which are starting to look like real leeks!)
rutabaga (the longer, pointier turnip – they’re relatives, but sweeter)
baby Swiss chard
banana squash (very sweet, great in soups)
I got short ribs, but it may have been a grab bag week
Photo courtesy of Helena.