What’s in Season

One taste of an Ashe County pimento, and you may shun watery bell peppers for good

Pink-eyed purple-hulls might be the fairest field pea of them all

From pickles to slaw, kohlrabi makes an unexpected — and extra-crisp — substitute for cabbage

Garlic’s milder kid brother is a bright and sweet cold-weather treat

A delicacy straight from the tree, this walnut is everything it’s cracked up to be

The unofficial fall vegetable of Louisiana

Tender and sweet, this okra variety is a late-summer stunner

Put a spell on eggplant skeptics with this petite crowd-pleaser

Though less well-known than their crab counterparts, soft-shell crawfish are a superb springtime delicacy

The ugly duckling of the sunflower family is a thing of beauty on the plate

Brighten up winter plates with the sweet juice of the satsuma

Move over, kale—sweet potato greens are the leafage du jour

A ready-made summer snack, the black cherry tomato delivers complex flavor right off the vine

Morels add truffle-like richness to everything from grits to veggies

Break out the nutcrackers––it’s pecan season in the South

Whether you’re craving salty or sweet, these three easy-to-master pies will help you savor summer and welcome fall

Six pioneering, plant-obsessed chefs on the ingredients that inspire them

A simple, universal recipe from Phoebe Lawless of Scratch Bakery

Avis Renshaw of Mom’s Apple Pie Company, Leesburg, VA brings ripe raspberries to the table

Kelley and Seaborn Whatley of PieLab in Greensboro, Alabama, share their delicious take on Apple Pie