Think eating locally needs to stop once winter comes? Not so! Cold weather crops, the use of hoop houses and other methods that extend the natural growing season, and old-fashioned storage vegetables like cabbages and potatoes all mean that there are plenty of winter fruits and vegetables to choose from in most of the country.
Look for the winter fruits and vegetables below at farmers markets and in produce departments for the best flavor (and greatest value) in season.
Specific crops and harvest dates will depend on your region's climate and most of these beyond root vegetables are only available locally in regions that enjoy a more temperate climate (see regional seasonality guides and state-specific seasonality guides for more details). You might also want to check out these Winter Cooking Tips.
BEETS are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
BELGIAN ENDIVE are mostly "forced" to grow in artificial conditions, and are thus available year-round. Their traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.
BROCCOLI, like many cruciferous vegetables, can be grown year-round in temperate climates so we've forgotten it even has a season. But, like the rest of its family, it tastes best (that is, more sweet, less bitter and sharp) when harvested in the cooler temperatures of fall in most climates.
BROCCOLI RAABE/RAPINI is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
BRUSSELS SPROUTS grow on a stalk, and if you see them for sale that way snap them up - they'll last quite a bit longer than once they're cut.
CABBAGE is bright and crisp when raw and mellows and sweetens the longer it's cooked.
The cooler the weather in grows in, the sweeter it tends to taste (this effect is called "frost kissed").
CARDOONS taste a lot like artichokes; look for firm, heavy-feeling specimens.
CARROTS are available from winter storage from local growers in many areas, and fresh in warmer and temperate regions.
CAULIFLOWER may be grown, harvested, and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter and into early spring.
CELERIAC/CELERY ROOT is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you'll find it during the summer and early fall).
CELERY is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.
CHICORIES are cool weather crops that come into season in late fall (and last in temperate climates through early spring).
CLEMENTINES are small, sweet orange available from December through the winter.
CURLY ENDIVE/FRISÉE is a chicory at its best in fall and winter.
ESCAROLE is another bitter chicory in season fall and winter.
FENNEL has a natural season from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather.
GRAPEFRUIT from California, Texas, Florida, and Arizona comes into season in January and stays sweet and juicy into early summer.
HERBS (from hothouses in cooler climates)
JERUSALEM ARTICHOKES/SUNCHOKES are brown nubs, that look a bit like small pieces of fresh ginger. Look for firm tubers with smooth, tan skins in fall and winter.
KALE is like all hearty cooking greens - cooler weather keeps it sweet.
KIWIS grow on vines and are harvested winter through springing warmer and temperate areas.
KOHLRABI (late fall) comes into season by the end of fall, but stays at its sweet best into winter.
KUMQUATS (late) are teeny tiny citrus fruit that are completely edible – peel and all. Try them out-of-hand or added to salads.
LEEKS more than about 1 1/2 inches wide tend to have tough inner cores. The top green leaves should look fresh - avoid leeks with wilted tops.
LEMONS AND MEYER LEMONS tend to be at their best winter and spring.
MANDARINS are sweet and juicy in winter.
ONIONS (storage) are harvested in the fall and then "cured" or dried a bit for storage, which is how we're used to buying them at the store.
ORANGES add sunny brightness to winter eating.
PARSNIPS look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
PERSIMMONS are available for a short window in the fall and early winter - look for bright, heavy-feeling fruits.
POMMELOS are large, sunny grapefruit-like fruits.
POTATOES (storage), like onions, are harvested, "cured," and then stored at cool but not chilled temperatures for use throughout the winter.
RADICCHIO, like all chicories, radicchio is more sweet and less bitter when the weather is cool.
RADISHES (large varieties)
RUTABAGAS also known as "yellow turnips" and "Swedes" are a sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.
SATSUMAS have loose skins and super-sweet tangerine flavor.
SHALLOTS (storage) bring a part-garlic, part-onion flavor to dishes. They have a bit of a bite when used raw, but mellow significantly when cooked.
SWEET POTATOES are often sold as "yams." They store very well and so are available from local sources year-round in warmer areas and otherwise from late summer through winter.
TREVISO is the longer, slimmer, more elegant version of radicchio.
TURNIPS have a bad rap they don't deserve. Fresh turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
WINTER SQUASH of all sorts comes into season in early fall and usually last well into winter.