Winter share, 2 of 11

• three pounds of carrots
  
• three pounds of sweet potatoes
  
• three pounds of daikon (I got there too late to get purple ones, so white ones it is)
  
• a bag of cloves of garlic (I weighed it; about three quarters of a pound)
  
• two heads of cabbage (I chose tiny ones the size of baseballs, because I already have So Much Cabbage, plus I was able to nab the last purple cabbage and a green one about the same size, and they look adorable together)
  
• two of the tiniest butternut squashes I've ever seen (as in, I wasn't the only one to ask if they were actually honeynuts, though the necks were skinnier than honeynut necks)
  
• four leeks
  
• a pound and a half of spinach
  
• a pound and a half of mixed salad greens (swapped for another bag of garlic cloves(this one weighed almost a pound) because I am not yet caught up with All The Greens)
  
• take what you want herbs (I skipped them)

First thoughts: I have a whole lot of garlic; should I start a third 2024 batch of 7-year garlic pickles? Plant some (assuming it ever gets cold; mid-70s F in November is Just Wrong for here)? Make a lot of shahee polo with that and some of the abundant carrots? Roast a ton of them?
Possibly a mixed slaw of green and red cabbages, carrot, and daikons (I have some purple ones from last week still, despite canning seven pints of spicy daikon pickles. Note to self: need to get more cases of pint jars, since I'm out of empty ones, despite having many in other sizes.), dressed with lime and maybe sesame?
Saute the spinach with a bunch of garlic. A batch of orange soup (squash, sweet potato, carrot), possibly spicy and peanut buttery and kale and more.