It never ceases to amaze the things that are still popping out of the ground in early December.

You’d think by now that Wisconsin would be frozen over, and yet, there are still greens showing up in our CSA. This week, I’m heading out to Salt Lake City for a work trip so Jason and Theo are in charge of putting this all to good use, but I’ve dreamed up a few ideas on their behalf.

Here’s what I’d be cooking if I was at home:

Tokyo Bekana

• Sub for bok choy in Stir Fried Beef with Bok Choy and Turnips
• Vegetarian Lasagne | De Ma Cuisine
• Tokyo Bekana Wraps | AJC

Carrots

• Carrot Almond Cake
• Coconut Sweet Potato and Green Lentil Stew
• Carrot Gnocchi with Butter Sage Sauce

Daikon

• Just pickle it
• Peking Pork Belly Tacos | Food52
• Miso Short Ribs | Food52

Turnips

• Stir Fried Beef with Bok Choy and Turnips
• Brown Butter Leek and Turnip Soup | Brooklyn Supper
• Turnip and Kale Gratin | Bon Appetit

Cabbage

• Russian Salmon Pie
• Indian Stir Fried Cabbage and Shrimp
• Grilled Cabbage with Anchovy Sauce

Red Potatoes

• Vermont Cheddar Cheese and Beer Soup | Food52
• Red Potato and Shishito Pepper Hash | Bon Appetit
• Instant Pot Beef Stew with Coconut Milk and Salted Peanuts | Food52

Sweet Potatoes

• Coconut Sweet Potato and Green Lentil Stew
• Sweet Potato Oatmeal Pancakes with Mascarpone Cream
• Chile Roasted Chicken and Sweet Potatoes with Cilantro Rice | Wisconsin From Scratch

Acorn Squash

• Roasted Acorn Squash Salad with Pecan Vinaigrette | Naturally Ella
• Acorn Squash Stuffed with Wild Rice, Cranberries, and Chickpeas | Well Plated
• Stuffed Za’atar Roasted Acorn Squash with Pepper-Lemon Tahini Sauce | Dolly and Oatmeal