Hefty, white-fleshed potatoes that make seriously good fries. 

One of our absolute favorite potatoes! Each small tuber has a bright, buttery-gold flesh interior. Makes ridiculously good fries, or add some to your mash or soups.

One of the lightest-flavored radishes- delicious served raw, or very European: sliced thinly on a little buttered toast with salt. Greens of all radishes can be a bit bitter, but absolutely edible (and maybe the most nutritious part of the whole vegetable!)

Black, peppery and delicious. Eat roasted or peeled and grated on a salad/in a wrap.

An allium (like onions and garlic) but milder and sweeter than most raw onions. Subtler flavor and wonderful for soups, braises and roasting with meats.

The root of the parsley green you’re more familiar with seeing. Can be used like Celery Root (celeriac) in most recipes. Remove greens from bulb and store separately in crisper drawer.

Daikon Radishes are one of the largest radishes grown. They are white and have a light peppery bite. Can be used similarly to any root vegetable: braised, roasted, or shredded/julienned raw in a salad. You’ll see them in your shares in Fall-early Winter.

A tasty mini orange version of a Hubbard Squash. Available in Fall. Be careful when peeling (or can be roasted whole), and use as you would for any recipe calling for squash or pumpkin.