leeks, savoy cabbage, cabbage, parsnips, beets, rutabaga (can't see the top) and carrots, (some heirloom purple).
Whoops. Better late than never. Radishes, eh? That's a tricky one.
Ground not frozen. Lucky you.
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:-) I wish it would freeze - the ground is so soaking wet, everthing is just mud at the moment... not much fun, haha, but then again I am hoping to get the black salsify out and into the kitchen next week ;-)
Up north there is lots of wild salsify. It's not native. Was brought over from Europe and naturalized in the 1800s. I've harvested the roots and though they taste good, they are small and tough. I've never grown the domestic variety. Can't wait to see a picture of yours. The wild asparagus, on the other hand, is bigger and more tender than you can get in any market down south.
I´ll make sure to have a post about it - they are just so delicious!!! And one of the great winter veggies here :-) have to make sure to take photos of the harvest - cos that is a fun one, haha... most of the long roots get broken by the spate every single year :-) I believe it takes at least 30 years of training to do it right ;-)
That's like my horseradish. Roots 2/3 of a meter long. And my soil is sticky clay down deep. Very difficult. Burdock is the same way.
same with the horseradish here - have to take pics of it and make it a post :-) once people realize what freedom is, they usually get very quiet