Look for these winter vegetables at farmers markets (if you're lucky enough to have year-round markets near you) 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 are only available locally in temperate regions. Find details with State-Specific Guides.
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 Endives 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.
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.
is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
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.
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").
taste a lot like artichokes; look for firm, heavy-feeling specimens.
are available from winter storage from local growers in many areas, and fresh in warmer and temperate regions.
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.
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).
is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.
are cool weather crops that come into season in late fall (and last in temperate climates through early spring).
Curly endive, sometimes called frisée, is a chicory at its best in fall and winter.
is another bitter chicory in season fall and winter.
Its natural season is from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather.
(from hothouses in cooler climates)
is like all hearty cooking greens - cooler weather keeps it sweet.
Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.
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.
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.
, like all chicories, radicchio is more sweet and less bitter when the weather is cool.
Radishes (large varieties)
also known as "yellow turnips" and "Swedes" are a sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.
Shallots from storage bring a sweet and delicate onion-slash-garlic flavor to winter cooking.
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.
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.
is a longer, slimmer version of the ball-like heads of round radicchio. Its leaves tend to be a little looser.
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.
of all sorts comes into season in early fall and usually last well into winter.