Buy it: Brussels sprouts, chicory, collard greens, escarole, fennel, grapefruit, kale, limes, parsnips, radicchio, tangerines and turnips.
Cook it: Roast root veggies to unearth their natural sweetness, and toss winter greens into soups. Use seasonal fruits to spark up salads.
Buy it: Asparagus, artichokes, apricots, fava beans, rhubarb, strawberries, sweet peas and watercress
Cook it: Minimal prep and cooking is needed to enjoy what's at the market. Slice and eat!
Buy it: Berries, cherries, corn, cucumbers, eggplant, figs, melons, okra, peas, rhubarb, stone fruit, summer squash, tomatillos and tomatoes.
Cook it: Use juicy, thirst-quenching fruits, grilled or sautéed, to complement a savory dish. Vegetables can also be thrown on the grill for extra flavor with little effort.
Buy it: Apples, cranberries, dates, figs, mushrooms, pears, persimmons, pomegranates, sweet potatoes, swiss chard and winter squash
Cook it: Brighten hearthy dishes, perfect for the increasingly brisk weather, with the acidity of fall fruits. Vegetables are versatile this time of year, easily going from soup to side dish.