Hi Monica!

I'm so jealous. Where I live, there's a farmer's market from May until October... and it just ended last week :'(. I'm only a student here so I leave for the summers, so I've never been able to get in on the CSAs, which provide winter produce and extend into early December, because I would be wasting all the food I would get June through August.

Here are some recipe idea I would do:

Kale chips (on this website--I'd find the link but the pages won't load for me :(

Harvest Cake: http://www.thekitchn.com/thekitchn/dessert/recipe-harvest-cake-with-goat-cheese-frosting-064416?utm_source=Kitchn+Weekly+Email&utm_campaign=fa030f0f5a-Kitchn_Email&utm_medium=email
This cake calls for carrots, zucchini and beets. It's delicious. I leave off the frosting altogether, and replace any non-vegan ingredients in the recipe with vegan ones.

Roasted roots!  My favorite thing to do is: dice up beets, carots, potatoes, and any other rooty veggies you like. Celery might work in this, I've never done it. You'd probably want to add it partway into the cooking process. Anyway, toss with some apple cider vinegar (I use braggs) and garlic. Bake at 375, stirring every half hour or so (this really depends on how small you cut the chunks). I like to cut my chunks different sizes, so the smaller sizes mash and keep everything glued together and mushy and delicious. About halfway through how done you want it, throw in a dash of orange juice. Not much, because you want to really use the taste of the veggies--especially if you've got super fresh, delicious veggies like CSA ones. When almost done, drizzle some agave on it to sweeten it up a little. When done, serve hot. I salt mine. sometimes I'll throw in sunflower seeds for some crunch. It's delicious. I'm thinking of adding it as a recipe here, but there are many similar roastedy root veggie recipes. This is my favorite, and it stores in the frige and reheats super well. I like to make a giant batch and then eat it with lunches and dinners throughout the week.

Veggie Stew The way I like to do this is to start with the very popular Vegan Gravy recipe on this site, make it up, then dilute it with some extra veggie stock, throw in desired veggies (I usually do: celery, yams, potatoes, leeks, onions, carrots, garlic, peas and either black beans or some kidney beans for protein), and maybe a little chili powder or sriracha. Cook until done, then enjoy! If you use the whole gravy recipe, it makes a lot but it freezes pretty well. I make sure to cut potatoes, yams and carrots pretty small so that they're cooked because you evaporate off too much water and start sticking to the bottom of the pan--but you could always add more water too, of course.

Potato Pancakes These are kind of similar to hashbrowns. Some recipes will range from just shredded potatoes stuck together with flour, to mostly flour and a little potatoes, to just using potato flour. Personally, I prefer shredded-potatoes-with-flour-to-hold-them-together. There are a bunch of recipes for these around on the site. I like to put in grated carrots in mine, too, to make them a little healthier.

Winter veggies are my FAVORITE. So many hearty veggies... I absolutely love winter squashes (butterCUP, not butterNOT is my absolute fave, but you have to get them fresh before the sugars degrade), potatoes, sweet potatoes, carrots and beets. I'm so jealous of all your fresh veggies!!