.

Artichokes have a second crop in the fall (the first go-around is in the spring) that produces small to medium artichokes.

Arugula is a cool weather peppery green harvested in winter in warm climates, summer in cool ones, and grows in many places during autumn.

Beets are in season in temperate climates fall through spring, and available from storage most of the year everywhere else.

Belgian Endive has a traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, in late fall and winter.

Broccoli is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.

Broccoli Rabe/Rapini is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.

Brussels Sprouts grow on a stalk, and if you see them for sale that way snap them up - they'll last quite a bit longer than once they're cut.

Cabbage is bright and crisp when raw and mellows and sweetens the longer it's cooked. The cooler the weather when it's harvested, the sweeter it tends to taste (this effect is called "frost kissed").

Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot's natural season, which is late summer and fall

Cauliflower may be harvested year-round, but it is by nature a cool weather crop at its best from fall into early spring.

Celeriac/Celery Root is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you'll find it during the summer and early fall).

Celery is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.

Chard like all cooking greens, chard turns bitter when it gets too hot. Chard grows year-round in temperate areas, is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.

Chicories such as escarole, curly endive, radicchio, and Belgian endives are all at their best in fall and early winter.

Eggplant comes into season towards the end of summer, but bright shiny heavy-feeling specimens stay in season well into fall.