It’s funny to think that back in Colonial days, eels were as popular with the locals as three-cornered hats and buckle shoes.

Winter greens, or "cooking greens," have their own assertive allure - not to mention an abundance of vitamins, minerals, and fiber.

A late bloomer and a bit of a recluse, the Northern Spy is considered a winter apple, ready for picking in October or November.

High in sugar, low in calories; what's not to love about beets?

Mild-flavored and stringy, spaghetti squash is often sauced like pasta, and chestnuts are best known locally in their Christmastime street-cart garb.

If cauliflower is nothing but cabbage with a college education, as Mark Twain once said, then is orange cauliflower just cabbage that went down to Ft. Lauderdale for spring break and came back with a funny tan?

Like dandelion greens and zucchini blossoms, black kale (cavolo nero) is one of those old-time veggies once categorized as peasant fare and now, of course, all the rage among today’s sophisticated Italophile foodies.

Come fall, the hunger for the fresh and the raw is replaced by the desire to simmer and braise—two cooking methods that particularly suit cipollini.

Crunchy-bulbed and frilly-fronded, fennel is a tad misunderstood.

Despite that persistent old wives’ tale, it’s okay to eat oysters year-round, even during those months lacking an 'r.' Something called refrigeration took care of that.