These longer red peppers will add heat to your favorite chili, stew, and stir fry recipes.

When we hear the words "hot pepper," the tingle most of us remember is probably from those jalapeño rings that come with a plate of nachos. Small and torpedo-shaped, jalapeños may be pale green, blackish green, or red. As with all chiles, the riper and redder, the sweeter. When smoked and dried, the jalapeño is known as chipotle.

Idaho or Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but they mash up very nicely with a little butter and heavy cream. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!

(x2) Idaho or Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but they mash up very nicely with a little butter and heavy cream. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!

The red potato is our favorite for pan-roasting with meats. Reds cook up crisp on the outside, fluffy on the inside. They are also super for boiling. Use them in potato salads and gratins, because they stay firm when cooked. Try them shredded for potato pancakes. You can substitute red potatoes for white in any recipe that calls for waxy potatoes.

Nutty and creamy, these white roots have a texture that's drier and less sweet than the deeply orange vegetable you may also know as a yam or sweet potato. Along with greens and black-eyed peas, "baked sweets" are an essential element of a southern ham dinner.

At first bite daikon tastes tame and a bit sweet, with the crisp juiciness of an apple. Wait a second — its subtle heat sneaks up on you. Daikon is close enough to red radishes to substitute whenever you like. Its shape and size make it easier to prepare. You can cook it, pickle it, or eat it raw. For a simple condiment for poultry or seafood, mix grated daikon and carrots with rice wine vinegar.

Parsnips look and cook like white carrots, but their texture is a little softer and more buttery. They have an earthy flavor that goes with roasts and game. A beef stew without parsnips is almost as unthinkable as a beef stew without beef. Chicken soup and turkey stock pick up round sweet flavor from parsnips.

These fresh roots will be the natural flavor and local character of the sun and soil. Peppery, hot and zippy, this is the radish most often seen on crudites plates and salads. We love them raw, with just a sprinkle of salt.

Nutty and sweet, the turnip is one of our favorite root vegetables. Turnips can be braised, baked, boiled, or stewed, and make a great partner for cream- or meat-based dishes. Enhance their natural creaminess with a generous dab of butter. Or lighten up your mashed potatoes by mixing them with turnips.

This flavorful squash is available at its peak all year round. It is a mild and extremely versatile vegetable. Slice, chop, stuff, or grate it. Green squash adds a fresh garden flavor to breads, soups, and pastas, and it's great by itself as a simply sautéed side dish.

This beautiful squash adds sunny color and bright flavor to your menu. Toss it into a sautéed vegetable medley to add color and taste. The skin is as nutritious as it is attractive. Try yellow zucchini sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.