The broad fork: recipes for the wide world of vegetables and fruits

Fall : apples ; celery and celery root ; chanterelles and fall mushrooms ; eggplant ; figs ; kohlrabi ; lettuces ; pecans ; persimmons ; sunchokes ; sweet potatoes ; vidalia and other fall onions

Winter : bok choy, tatsoi, chard and other tasty winter greens ; broccoli ; Brussels sprouts ; cauliflower ; collard and mustard greens ; endives, chicories and radicchios ; kale ; parsnips ; salsify ; shiitakes (or other winter mushrooms) ; turnips ; winter squash

Spring : artichokes ; arugula ; asparagus ; avocados ; beets ; cabbage ; carrots ; English peas and favas ; fennel ; green garlic ; morels ; potatoes ; radishes ; ramps and spring onions ; other oddities : yacon, bamboo and fiddleheads

Summer : basil ; beans ; summer berries, cherries and wild grapes ; corn ; cucumbers ; field peas ; leeks ; melons ; okra ; peaches ; peppers ; summer squash ; tomatoes.