Late Fall Crudite Platter

We usually have veggies and dip on hand as appetizers before Thanksgiving dinner. But what do you serve if you're trying to keep it local in late November? Carrots, of course. But other root vegetables can also be great raw: try radishes, daikon, celeriac, kohlrabi, and turnips (especially smaller ones). For all of these, peel and cut into sticks or slices. Depending on the nature of the dip you are serving, apple and pear slices can also work well.