These ones are "Guernsey Half-Long". I reckon they are inappropriately named, because they are actually quite long! Maybe they just mean that one half is long (the "tails) and the other half (the "shoulder" parts) is not...?
Of course, the long thin part of the root is not really useable, and it is only the thick bits up at the top that we will eat. Still, I think if they are left whole they will roast-up nicely.
My only other harvest this week was some Parsley:
They were too long to fit in the pan, so they had to be chopped off!
I wish I had a more ambitious harvest to show off, but the truth is that I haven't, so If you want to see some other harvests, you had better drop in to see what people have posted on Daphne's Dandelions.