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Although pineapples are available year-round, aficionados say that the Hawaiian variety is at its best from spring through early summer—which makes the wait for local warm-weather fruit a little bit sweeter.

Neither from Jerusalem nor an artichoke, this misunderstood native American tuber is actually a kind of sunflower, or girasole in Italian.

These silver-bellied members of the herring family are loaded with fat (the good omega-3 kind), not to mention flavor.

A favorite among potato farmers and fancy chefs alike, the German Butterball (no relation to the turkey) is an heirloom variety known as a “butterless” potato; because it’s so good, you don’t need butter.

Native to China and widely planted in California, the Meyer lemon is a cross between a lemon and an orange, sweeter and more fragrant than the former and tarter than the latter.

Tuscany’s a long way from Terlingua, but Maremma chef Cesare Casella’s Tuscan chili could bring together any Texans and Cincinnatians who show up at your Super Bowl party.

This time of year, the Greenmarket teems with swollen tubers and gnarly, elongated roots, like the fresh horseradish that can be found all winter at the Paffenroth stand.

Although the decidedly plebeian cabbage plays an integral summer role—what would a backyard barbecue be without coleslaw, or a July 4 hot dog minus sauerkraut?—its hardiness makes it a cold-weather staple wherever it grows.

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.