Because the cold helps convert their starch into sugar, a later harvest can result in an unusually sweet taproot.
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Tender, mildly sweet Savoy cabbages are hardy enough to withstand extreme, East River-freezing temperatures
Plentiful, affordable, and sustainable—a rare hat trick in today’s precarious seafood market.
The floppy-leafed cabbage variant isn't just a soul-food staple.
The gnarled tuber's nutty and sweet traits serve it well in this creamy soup by Balaboosta chef Einat Admony.
It's the traditional way for Tuscan olive growers to show off the quality of their olio nuovo.
The fruit’s bright-orange flesh, with its perfectly sweet flavor and starchy, chestnutlike texture, is worth the effort it takes to get at it.
The pomegranate makes a festive, sweet-tart addition to this seasonal salad of fennel, radicchio, and feta.
The rainbow lacinato variety takes well to this riff on creamed spinach from the Quality Italian chef.
The Moosewood Cookbook author finds the perfect foil for beets' inherent sweetness in the tart citrus segments and apple-cider vinegar she uses to dress roasted roots.
A refreshingly seasonal approach to the ultimate comfort food.
Try this deconstructed-caramel-apple recipe from Toro chefs Jamie Bissonnette and Ken Oringer.
In spite of its year-round supermarket presence, broccoli performs best in cool weather.
The Gramercy Tavern chef uses it to garnish sashimi-style black sea bass.
The slender, thin-skinned Japanese eggplant has few and tiny seeds, rendering it less bitter than most and well suited for this recipe from the Benoit chef.
The Take Root chef has discovered the perfect foils for the plant’s bright acidity.
Is there a better reminder that summer does not officially end with Labor Day than a heap of Greenmarket corn?
Try this recipe from Estela chef Ignacio Mattos, who boldly (and successfully) brings together Taleggio cheese and fish sauce.
The feathery succulent has a grassy, slightly salty flavor and a crisp and juicy texture coveted by the Porsena chef.