1. Cabbage

• Peak Season: While some strains of cabbage are available starting in July, most varieties love cool weather and are ready for harvest through the fall and winter.
• Storage Tips: Tightly wrap individual heads of cabbage in plastic and stash in the refrigerator to keep ‘em fresh for up to a week.
• How to Eat It: Cabbage’s nutritional benefits are most pronounced when raw, so slice up a few leaves to add crunch to salads or stir fries.

2. Brussels Sprouts

• Peak Season: September through February
• Storage Tips: Brussels sprouts will keep in the fridge for a few weeks. The outer leaves will shrivel, so remove them just before cooking your sprouts.
• How to Eat It: Toss halved sprouts with olive oil and roast until crispy and brown. Top with a light coating of brown butter and sage for a decadent (but still healthy) side dish.

3. Winter Squash

• Peak Season: Winter squash hit the markets around late September and stick around through early March.
• Storage Tips: Even though they seem pretty solid, squash continue to ripen once they’re picked. Slow down the process by storing them in a cool, slightly humidenvironment (like, say, a basement or cellar). Under the right conditions, squash will keep for up to three months.
• How to Eat It: Since squash is healthy, fairly inexpensive, filling, and darn tasty, it’s no wonder there are thousands of awesome recipes for them. Get started with these five delicious dishes.

4. Potatoes

• Peak Season: Various varieties of potatoes are available year-round.
• Storage Tips: Store potatoes in a dark, cool, well-ventilated area for about one month. Keep spuds away from onions and apples. At room temperature, potatoes will keep for one to two weeks.
• How to Eat It: Try a healthier take on the classic baked potato bar. Twice-baked spuds stuffed with kale, broccoli, and cheddar make for a tasty meal.

5. Onions

• Peak Season: Various types of onions are available all year round.
• Storage Tips: Stash onions outside the fridge (they can go soft if refrigerated) in a cool, dry place for several months.
• How to Eat It: Sautéed white onion jazzes up this fig, ricotta, and arugula flatbread pizza.