Asian Pears from Tippy Top and other local orchards - They are commonly known as apple pear. The fruits are generally not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties. It is not a cross between apples and pears, as common names like apple pear may suggest, but its shape and crisp texture are reminiscent of apples. They are commonly served raw, sliced thin and peeled. The fruit tends to be quite large and fragrant, and when carefully wrapped (it has a tendency to bruise because of its juiciness), it can last for several weeks or more in a cold, dry place.

Red Curly Kale from Driftless Organics and other local producers – Try making baked kale chips with the curly kale for a fun change up. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, baking or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids. 

Rutabaga from Keewaydin Organics and other local producers – You can cook rutabagas in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish Swede casserole (lanttulaatikko), as a major flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, baked, or boiled. Try cooking rutabagas with potatoes, or with the addition of carrots ("for the color"), and mash them with butter and either stock, milk or cream to create a puree called rotmos (Swedish, literally: root mash) and kålrabistappe (Norwegian). In Scotland, rutabagas and potatoes are boiled and mashed separately to produce "neeps and tatties" ("tatties" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis. Rutabagas have also been carved out and used as candle lanterns since inaugural Halloween celebrations in Scotland and Ireland.