Nutritional Information:
Rich in phytochemicals, particularly allyl sulfides.

What to Look For:
Choose firm, dry bulbs with tightly closed cloves and smooth skins. Avoid bulbs with green sprouts.

Easy Storage and Preparation:
Store in a cool, well-ventilated place; do not refrigerate.

Best Uses:
Whole bulbs can be baked or roasted. Often garlic is separated into cloves, peeled, sliced, minced or crushed and used to flavor a wide variety of dishes.

Sample Recipe:
Skinny Roasted Garlic Mashed Potatoes

Jerusalem Artichokes (a.k.a. Sunchokes)

Nutritional Information:
Excellent source of iron and thiamin, and a good source of potassium, phosphorus, copper, fiber, vitamin C and niacin.

What to Look For:
Choose the smoothest artichokes with tight-fitting skins of uniform color and firmness. Avoid discoloration or mold.

Easy Storage and Preparation:
Store in a plastic bag in the refrigerator. They will keep for a few days.

Best Uses:
Serve raw in salads by slicing and tossing immediately in acidic salad dressing. Once cut, the flesh will discolor quickly. To cook, slice the artichokes and stir-fry, sauté, braise, roast or steam. Be careful not to overcook them or they will become mushy.

Sample Recipe:
Baked Chicken With Artichokes

Kale

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

What to Look For:
Pick crisp, tender leaves that are bright in color.

Easy Storage and Preparation:
Wrap the greens in paper towels and place in plastic bags to maintain moisture. They will keep refrigerated for two to three days. Before cooking, rinse as many times as necessary to remove sand and dirt, and remove any thick, tough leaves.

Best Uses:
Use raw in salads when leaves are small and tender. Quick cooking is the key when making greens — whether you sauté them in a skillet with a small amount of olive oil until just wilted, or steam them using only the moisture that clings after washing.

Sample Recipe:
Farro-Kale Risotto

Leeks

Nutritional Information:
Good source of vitamin C.

What to Look For:
A firm white root end. Crisp, straight, bright green stems.

Easy Storage and Preparation:
Keep in the refrigerator for five days or more. Both the white bulb end and the green stems are edible. Remove the roots. Wash and remove any loose skin.

Best Uses:
Leeks must be fully cooked.

Sample Recipe:
Potato and Leek Soup

Lettuce

Nutritional Information:
Dark greens are a good source of vitamin A and vitamin C.

What to Look For:
Pick the freshest greens with crisp leaves, free of brown spots on the leaves or stems.

Easy Storage and Preparation:
To store, remove any browning leaves and take off rubber bands or metal ties. Unwashed and stored in the refrigerator, lettuces will keep for three to four days. Separate the leaves by hand and place in a bowl with cold water. Swish leaves around and remove from water, leaving any dirt behind. Repeat until the water is clear. Drain and dry.

Best Uses:
Different varieties of lettuce mixed together make a delicious salad on their own. Lightly toss greens in a simple vinaigrette to allow these flavors to stand on their own.

Sample Recipe:
Greens With Apples, Walnuts and Blue Cheese

Parsnips

Nutritional Information:
Excellent source of vitamin C and folate.

What to Look For:
Look for well-shaped, small, firm roots. Large, older parsnips require more peeling and have a woody core.

Easy Storage and Preparation:
Will keep for a week or more if refrigerated.

Best Uses:
Cut parsnips into cubes and use them in soups or stews. They can be exceptional roasted or boiled, or mashed and mixed with mashed potatoes for a sweeter, richer taste.

Sample Recipe:
Purée of Winter Vegetables