Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes.
Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale. My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks. You can also use this kale in a soup or sautéed on the stove.
Purple Top Turnips- You can roast them, boil them, mash them. Or make this really delicious souffle.
4 turnips, peeled and sliced ½ cup butter
1 ½ tsp. salt, divided 2 Tablespoons flour
½ tsp. sugar 2/3 cup milk
4 eggs, separated 3 bacon strips, cooked and crumbled
1. Place turnips, ½ tsp. of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk of butter)
2. In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in ½ cup hot milk mixture. Return all to pan cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased small casserole dish. Sprinkle with bacon. Bake, uncover at 350 for 30 minutes or until golden brown.