For color, Doug Lipton and Cindy Daniel of Healdsburg Shed in Northern California like to keep a little of the tops on the homegrown vegetables they serve as an appetizer for Thanksgiving alongside Roasted Beet Hummus and freshly pressed olive oil (olio nuovo). Soaking the vegetables in ice water makes them crisp and they last longer on the table.
12 small rainbow carrots, preferably with tops, scrubbed
3 small heads fennel, ends and tough outer leaves trimmed
2 bunches baby turnips (about 12) or 6 medium regular turnips
Trim carrot tops, if using, to about 1/2 in., and trim root hairs, then cut carrots in half lengthwise. Cut fennel lengthwise into slender wedges. Set vegetables in a large bowl of ice water about 1 hour to crisp.
Meanwhile, if using baby turnips, trim tops to about 1/2 in., then quarter turnips; or cut regular turnips into slender wedges. Remove all but a few small leaves on each radish; swish radishes in water to clean. Crisp turnips and radishes in another bowl of ice water about 45 minutes.
Drain vegetables and arrange on a large platter. (Drape with damp towels, if they'll be standing before serving.) Serve with oil for dunking.