Root Vegetables

• Rutabagas and turnips are easy to grow and can be harvested long after the last frost. They can be peeled, boiled and mashed like potatoes.
  
  

Dark Green Leafy Vegetables

• Kale and collards are rich in Vitamin C. Spinach, too, grows best in fall. Sauté or steam with garlic and sea salt for a simple, nutritious side dish.
  
  

Cruciferous Vegetables

• Potent cancer fighters, broccoli and cauliflower grow best in cool temperatures. Both vegetables can be steamed, boiled, baked or fried.
  
  

Salad Greens

• Salad greens like cooler but not cold temperatures. Grow in partial shade for best texture and color. Escarole and endive are popular varieties.
  
  

Cabbage Family

• Cabbage and Brussels sprouts are cool weather crops. Not universally loved, but they are nutritious and delicious if prepared correctly.
  
  

Leeks

• Leeks can withstand hard freezes. Often used as a minor ingredient in dishes, they can be grilled, roasted or baked as a side dish.