This week marks Hanukkah, the Jewish holiday that commemorates the miracle of a day’s worth of oil used to keep Temple lights burning for eight by feasting on a variety of fried foods, most notably potato latkes.

The Hakurei, or Tokyo, turnip is a Japanese variety that’s crisp, juicy, and delicious raw, as anyone who’s recently cadged a sample at the Keith’s Farm stand can attest.

No Thanksgiving is complete without a turkey sandwich cobbled together long after the last relative has toddled out the door.

Revered in France and especially Italy for its slightly bitter and herby flavor, the cardoon has only recently begun to make a name for itself on local menus.

Tocqueville’s Marco Moreira amplifies the delicate sweetness of the Bosc, a variety he likes for its sturdiness when baked or poached, by roasting it with butter and sugar.

Nothing against eating chicken year-round, but locally raised birds like the ones sold fresh at the Flying Pigs Farm Greenmarket stand from Labor Day through November are a special treat.

To anyone bred on Thompson green seedless, the local grape varieties are a revelation: tart and sweet, musky and almost overpoweringly fragrant.

The go-to stir-fried green at any decent Chinese-food feast, pea shoots have a tender texture and fresh, vegetal flavor that echoes the pea itself.

Like the increasingly ubiquitous practice of putting a new restaurant through a lengthy “soft opening” trial run, summer is merely a warm-up for the fig’s splashy fall showing.

Seldom seen in their pods, fresh cannellini beans, available now at Rick Bishop’s Mountain Sweet Berry Farm stand at Union Square, are a rare treat.