Nutritional Information:
Excellent source of vitamin C and a good source of vitamin A.

What to Look For:
Find tight, firm, heavy heads with no broken or bruised leaves.

Easy Storage and Preparation:
They'll keep up to a week or more in the refrigerator. Leave the outer leaves attached to help retain moisture during storage. Wash, quarter and core when ready to use.

Best Uses:
Use raw in coleslaw or salads. Boil uncovered in salted water for five to seven minutes. Add a touch of butter, parsley and pepper.

Sample Recipe
Shrimp Stir-Fry With Cabbage

Carrots

Nutritional Information:
Excellent source of vitamin A.

What to Look For:
Young, firm, small carrots with the tops still on will be sweet and fresh. Avoid soft or shriveled carrots or those that have splits.

Easy Storage and Preparation:
Keep in the refrigerator for a week or more. Remove and discard the tops.

Best Uses:
Cook in boiling, salted water or steam for eight to 12 minutes. Cook baby carrots for about five minutes. Glaze carrots by cooking, uncovered, in a small amount of stock until the stock has evaporated and the sugars left behind coat the carrots. Flavor with dill or mint.

Sample Recipe:
Moroccan Carrots

Cauliflower

Nutritional Information:
Excellent source of vitamin C as well as a good source of folate and fiber.

What to Look For:
Choose a firm white or cream-colored head with tight florets, bright green leaves and no brown spots.

Easy Storage and Preparation:
They will keep for up to a week in the refrigerator. Before cooking, remove the leaves and core, and divide florets into even-sized pieces.

Best Uses:
Boil in salted water for six to 10 minutes. Serve hot with cheese, bread crumbs, caraway seeds, paprika or parsley; or try it raw in salads.

Sample Recipe:
Curried Cauliflower Soup With Parsley Cream

Celery Root (Celeriac)

Nutritional Information:
Excellent source of vitamin C. Good source of calcium and iron.

What to Look For:
Choose a celery root heavy for its size with unbruised skin. Don't pick roots larger than a softball because they are overgrown and will be woody inside.

Easy Storage and Preparation:
The root will keep for a week or more in a cool, dry place. Wash and peel when ready to use.

Best Uses:
It's delicious raw in coleslaw. Try it in stews, braised with your roasts or boiled and added to mashed potatoes for a new flavor.

Sample Recipe:
Purée of Winter Vegetables

Chestnuts

Nutritional Information:
Good source of vitamin C.

What to Look For:
Look for chestnuts with a glossy brown shell.

Easy Storage and Preparation:
They will keep refrigerated in a plastic bag for a few weeks.To prevent the shell from bursting when cooking, make a small "X" on the flat side of chestnut, all the way through the shell.

Best Uses:
To roast, arrange chestnuts in dish in a single layer and roast at 325°F for 20 minutes. Let cool and peel. Add to soups and stews or make candied chestnuts for dessert.

Sample Recipe:
Ragout of Chanterelles, Chestnuts and Cipollini Onions With Thyme

Collards (Greens)

Nutritional Information:
Excellent source of vitamin A and C; good source of folate.

What to Look For:
Leaves should be crisp, tender and not overgrown. Bright color.

Easy Storage and Preparation:
Keep refrigerated in plastic bags to maintain moisture. Rinse as many times as necessary to remove sand. Remove thick, tough leaves.

Best Uses:
Cook in skillet with small amount of olive oil until just wilted, or steam using the moisture that clings to greens after washing.

Sample Recipe:
Lower-fat Bitter Greens