Gena is boldly going where no Food52 column has gone before: she's cooking tempeh. And you are, too.

A salad with more color than you've seen all winter.

Watch Cleo and Julia make Crunchy Cabbage Salad with Miso-Ginger Dressing.

Cabbage gets frisky.

Spice up everything from brown rice to grilled cheese sandwiches with crisp, crunchy, homemade kimchi.

Peasant food, no more.

Tom's New Year's Resolution? Only add, don't take away.

Parsnips aren't the most welcoming vegetable -- after all, they look like carrots after an attack by Bunnicula! But strip away that winter-toughed peel and you're left with a white vegetable that's gently sweet and almost honey-like when cooked.

There's something of The Strange Case of Dr. Jekyll and Mr. Hyde about cabbage. One minute it's crunchy and perky, brightening up your burger with a simple slaw, and the next minute it's gone slack, tender, and sweet in a stew or a braise. They're also famous internationally for their pickling affinity, from sauerkraut to kimchi.

This is the sixteenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is.

Today: It's hard to believe, but fall is on its way. Amy tells us what to plant now for the perfect patio harvest come cold weather.