Here's our guide to winter vegetables. Find out about the winter vegetables that are in season during the colder months — from chestnuts to kale to rutabagas — 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, how to cook them — and give you great recipes. Choose from a list of winter vegetables and have fun cooking!

Artichokes
Avocado
Bok Choy
Broccoli
Broccoli Rabe
Brussels Sprouts
Cabbage
Cauliflower
Celery Root
Chestnuts
Jerusalem Artichokes
Kale
Lettuce
Parsnips
Radishes
Rhubarb
Rutabaga
Salsify
Snow Peas
Squash (Winter)
Sweet Potatoes
Turnips (White)
Watercress

Artichokes

Nutritional Information:
Excellent source of fiber and vitamin C, and a good source of magnesium, folate, copper, potassium and phosphorus.

What to Look For:
Select artichokes that feel heavy for their size and have tightly closed buds. Leaves should be soft green or purple. Avoid artichokes that are wilting or drying.

Easy Storage and Preparation:
Trim the stem and place artichoke, stem-end down, in water. They'll keep in the refrigerator for a few days. When ready to cook, trim the stem end and the first few bottom leaves of the artichoke. Cut off the top inch of the head to remove the thorny tips of the uppermost leaves. After each cut, rub with lemon to prevent discoloration.

Best Uses: Steam for 30 to 45 minutes. Check for doneness by piercing the bottom with a knife; it should slide in easily. Serve immediately with either olive oil or lemon wedges. To serve cold, plunge into ice water to chill thoroughly, drain upside down, and serve with vinaigrette.

Sample Recipe:
Steamed Artichokes