Look for the crinkly leafed vegetable at Greenmarket’s Northshire Farm.

The cephalopod takes well to grilling, baking, boiling, and even poaching in olive oil.

The floppy-leafed cabbage variant is a major player in many cuisines.

The gnarled tuber is nutty and sweet.

Look for bottles that read “2013 harvest” on the label at shops like Bklyn Larder in Park Slope.

The harder the skin, the sweeter the flesh.

They make a festive, sweet-tart addition to a seasonal salad of fennel, radicchio, and feta.

It takes well to this riff on creamed spinach from Quality Italian chef Scott Tacinelli.

They require a bit of flavor contrast to counteract their inherent sweetness.