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The radish of choice among kimchee aficionados.

Christmas would not be complete without a batch of the almond sponge-cake concoctions known variously as rainbows.

Chestnut season need not end with the Thanksgiving stuffing.

This hybrid kale comes in a shade of purple so striking even Prince would say it was a bit much.

The russet Bosc is a workhorse pear that’s perfect for cooking.

Winter squash can be intimidating. But the butternut, with its sweet, rich, deep-orange flesh, is actually easy to peel.

Larger than a chicken, a little smaller than a turkey, but with more flavor and moisture than either, the capon is a French and Italian holiday favorite.

Hen-of-the-woods mushrooms (a.k.a. maitakes) are prized for their deep, nutty flavor.

It’s peak broccoli season and cruciferous- vegetable fanatics are ecstatic.

Get out the Altoids, the Tic Tacs, and the Wrigley’s Spearmint: It’s hardneck-garlic season.