Sugarloaf is in the larger chicory family. It's a nice tight head of blonde leaves, which are very sweet when the cold weather kicks in. The leaves make good fresh salads, but they can also be cooked. One of my favorite preparations is to slice the head in half length wise, drizzle with olive oil and then roast the halves until the core is tender. A sprinkle of coarse salt to finish and you have a quick to prepare, warming vegetable side.
Leeks are, or at least should be a fall and winter kitchen staple. They are tasty as an onion substitute, and they can be prepared on their own exactly as I describe roasting the chicory. I also really like leeks in baked goods like bread or biscuits. Soil tends to make its way between the leaves so make sure to clean them well. It is easiest to first cut them in half length wise and then gently separate the leaves while running them under a stream of water. This also makes flat sides that facilitates chopping after they've been cleaned.
We should have more of all of these vegetables over the next few months so you'll see them in the rotation later this fall and winter.