Get Fresh! Produce Guide for Winter

Buying and cooking sturdy winter produce when it's in season -- like brussels sprouts, cabbage, grapefruit and more -- is good for the planet, saves you money and is guaranteed to taste better. See what to look for, plus get recipes to try.

BRUSSELS SPROUTS

Choose vibrant green, tight-leafed buds (the smallest are the most tender) and prep by removing the outer leaves and trimming the stem.

More on how to buy, serve and cook with brussels sprouts >>
Try it in Bacon-and-Cheese Brussels Sprouts >>
See all brussels sprouts recipes >>

CABBAGE

Pick tightly packed heads that are heavy for their size, and look for an unblemished head with a crack-free stem.

More on how to buy, serve and cook with cabbage >>
Try it in Scalloped Corned Beef and Cabbage >>
See all cabbage recipes >>

GRAPEFRUIT

The jolly giant of citrus should have firm, smooth and bright skin and be springy to the touch when you squeeze it.

More on how to buy, serve and cook with grapefruit >>
Try it in Pan-Seared Chicken with Grapefruit-Butter Sauce >>
See all grapefruit recipes >>

LEEKS

These onion-family members look forbidding but are easy to handle; a little trimming and a thorough cleaning will get you to the good stuff.

More on how to buy, serve and cook with leeks >>
Try it in Leek Risotto >>
See all leek recipes >>

TANGERINES

This fruit is best from November through January. Avoid rock-hard fruit, because they won't ripen further once they've been picked.

More on how to buy, serve and cook with tangerines >>
Try it in Tangerine Sparklers >>
See all tangerine recipes >>

MORE WINTER PRODUCE

You should also keep an eye out for these fruits and vegetables at the market:

Chicory

Collard greens

Escarole: See all recipes >>
Fennel: See all recipes >>
Kale: See all recipes >>
Limes: See all recipes >>
Parsnips: See all recipes >>
Radicchio: See all recipes >>
Turnips: See all recipes >>