I am loving my winter garden. It is the only advantage of living where there is no real winter. In the fall, I planted cabbage (red and green), cauliflower, brussel sprouts, kale, swiss chard, mustard greens, three kinds of lettuce, beets, onions, rutabaga, and turnips. The brussel spouts didn’t do very well, and only a few of the beets came up, but everything else has been wonderful. I’ve enjoyed roasted root vegetables (turnips, beets and rutabaga), lots of cauliflower dishes, salads, various dishes with mustard and swiss chard, and my favorite, turnips. I have grown even fonder of turnips. I eat them raw. I will grate them and sauté with just a pinch of sugar, or prepare them like mash potatoes. Turnips are also my favorite greens. After washing the greens to get any dirt off, I will boil them in a large pot of water with some ham or bacon added for an hour or so. Then, about 30 minutes before eating, I will add some of the turnip root that I’ve peeled and diced to the greens, bringing it back to a boil and cooking until the root is soft. I’ll dip out and drain off the greens and root, place it on a plate and drizzle the greens with some hot vinegar (vinegar infused with chili peppers). That’s good eating!