I was watching a gardening program the other day and the gardener mentioned buying late winter/early spring veggies at the store with their roots on. Planting them in the garden and letting them grow through the Spring, leaving them in the ground when the temps start warming. Like Carrots....when temps get too warm the plants will 'bolt' producing flowers then seeds. We don't like carrots all that much anyway but if I can get some pretty flowers from them I am going to try that. Common cool-season vegetables: asparagus, beets, broccoli, Brussels sprouts, chives, cabbage, carrots, cauliflower, Swiss chard, kale, leek, lettuce, onion, parsnips, peas, radishes, spinach, and turnips. Of all these veggies, the only one we eat (and yes I said ONE) is Peas. Don't know how many I can find that are not bold-resistant varieties but hopefully buying them from an organic store I can find some for next summers blooms. I have tried growing veggies to eat but have had very little luck getting the part you eat to do it's thing so I might as well try to get flowers from them. And after they bolt the new seeds could possibly produce next years bloomers. So after the holidays I am going to start shopping for veggies with roots attached.