Is it just coincidence that the appearance of tart, lemony tomatillos at Greenmarket coincides with the beginning of football season?

True, a perfectly ripe heirloom tomato needs no further embellishment than some extra-virgin olive oil and sea salt. But with the lumpy love apples overflowing their Greenmarket stands a little variety can’t hurt.

Short and squat, with a warty complexion, the Kirby may be the ugly duckling of the cucumber world, but it’s also the best for pickling.

In nature, squash blossoms are delicate, ethereal things. On the plate, they’re usually coated in crunchy batter and deep-fried.

Slice raw artichokes and toss with lemon, olive oil, and plenty of Parmigiano-Reggiano, as in this recipe from Morandi chef Jody Williams.

In its endlessly prolific bounty, zucchini can often seem more like a curse than a blessing.

Often described as a cross between butter and romaine lettuces, sucrine is sweet and nutty, with a thick-leafed, almost velvety texture.

Sfoglia chef-partners Ron Suhanosky and Colleen Marnell-Suhanosky showcase the surprisingly versatile strawberry in what’s become their signature pasta dish.

Perhaps more than any other item sold at local Greenmarkets, sugar snap peas attract clusters of light-fingered fans.

Pesky weed to some, seasonal delicacy to others, the jagged, bitter dandelion green is one of those Mediterranean peasant foods newly embraced for their health-giving properties.