You're looking at:
chard, kale, mustard, lettuce,
potatoes, beans, spinach gone to seed, leeks, onions
In my opinion, one of the best things about having a garden (or a CSA share) is being forced to "use what you have". These past few years, I have been introduced, by default, to a wild variety of vegetables and herbs that I would have never thought to pick out at the grocery store.
Pak choi? I had to figure out what to do with that this spring. I cut it up and put it in a Udon noodle stir-fry, yo . . . delicious.
I've been making my own salad dressing with chopped dill and scallions with yogurt (and cream, if I have it), lemon juice, and salt and pepper. This girl has been craaaaaaaaving creamy dressings.
I just made kimchi, of all things, with the chinese cabbage that I had no idea what to do with. With a bit of chopped radishes, scallions, garlic, and ginger. It is fermenting out on the counter, of course.
In all honesty, I think it makes food prep easier and more interesting. You actually have something to work with, and better yet, it is right out back. The produce is fresher, more varied, and its uses are more plentiful and spontaneous.
I love it, I really love it.