Here's our guide to the fall harvest. Find out about the vegetables that are in season now — from bok choy to leeks to watercress — with our guide from FoodFit founder and CEO Ellen Haas' book, Great Adventures in Food (St. Martin's Press, 2000). We'll tell you what to look for at the market, how to store the vegetables at home, and how to cook them, plus provide you with some great recipes.

Avocados
Beans
Beets
Bok Choy
Broccoli
Broccoli Rabe
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery Root (Celeriac)
Chestnuts
Collards
Garlic
Jerusalem Artichokes
Kale
Leeks
Lettuce
Parsnips
Pumpkin
Rutabaga
Salsify
Snow Peas
Spinach
Squash (Winter)
Sweet Potatoes
Swiss Chard
Turnips
Watercress

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Avocados (Fuerte)

Nutritional Information:
An excellent source of vitamins A, C and E and potassium and a good source of fiber and iron.

What to Look For:
Select ones that yield when pressed gently. They should be uniform in color without blemishes or bruises.

Easy Storage and Preparation:
Store at room temperature. They will ripen after a couple of days. When ready to use, cut lengthwise around the large pit in the center. Gently twist the two sides apart. Rub the cut surface with lemon to prevent discoloration. Use a spoon to scoop out the flesh.

Best Uses:
Do not cook avocados. Serve in a salad with olive oil, lemon juice, salt and pepper. Also great mashed with salsa for a quick homemade guacamole.

Sample Recipe:
Avocado, Citrus and Bibb Salad