After the abundance of summer and early fall harvests, winter in the Pacific Northwest can seem dead. Most farmers markets close up shop or switch to bi-weekly schedules until spring. But if you think nothing grows in the winter, you’re mistaken.
Our milder, cooler winters cause certain greens and roots to engage in "cold sweetening" — a survival mechanism where plants convert starches to sugars to act as antifreeze. This means winter produce often tastes sweeter and more complex than its summer counterparts. From storage crops to the "Radicchio Renaissance," here is how to shop the hidden harvest of winter 2025-2026.
Last Taste of Fall & Storage Heavyweights
Oregon Heirloom Squash Varieties
Season: Late fall through February
Think fall and winter squash are limited to butternut and acorn varieties, think again. Oregon boasts a rich history of distinctive squash breeding.
Consider the Oregon Homestead Sweet Meat squash: this massive, slate-blue variety was developed by Dr. Carol Deppe in Corvallis, Oregon. It is a descendant of the original Sweet Meat squash, which was bred by the now-defunct Gill Brothers Seed Company in Portland. Its thick, dry flesh is unique in that its flavor actually intensifies after curing in your pantry for a month.
Pro Tip: Look for the "Black Forest" Kabocha strain as well. It is favored by local organic growers for its dense, chestnut-like texture that resists rot in our wet winters better than many imports.
Serving Suggestions: These varieties are so flavorful they don't need brown sugar or marshmallows. Roast wedges with olive oil and salt, or cook your winter squash into a curry that’s perfect for our cooler days.
Potatoes
Season: Fall through March
Local potatoes in winter are "storage crops," meaning they have been cured to last through the dark months. You’ll find high-starch Russets for baking, buttery Yukon Golds, and waxy Fingerlings that hold their shape. At farmers markets, you may find more unique varieties — I personally love Peruvian purple potatoes and scoop them up whenever I find them.
Pro Tip: Store potatoes in absolute darkness. Light causes "greening" (solanine production), which is toxic. Also, keep them away from onions; the gas onions emit will make your potatoes sprout faster.
Serving Suggestions: Since storage potatoes have settled starches, they are ideal for a classic gratin or simply roasted with rosemary. Avoid using cold storage potatoes for frying, as the sugars can brown too quickly.
Hazelnuts (Filberts)
Season: Harvested in fall, available all winter
Oregon produces 99% of the U.S. hazelnut crop, yet they are often relegated to the baking aisle. In winter, they are a critical source of local fat and protein. Barcelona is the most common variety grown here, accounting for more than 60% of all acreage. OSU Extension describes this variety as having a superior flavor and a distinctly round shape.
Pro Tip: Roast them before eating. Raw hazelnuts can be slightly bitter, but roasting releases their oils and creates that signature nutty aroma.
Serving Suggestions: Crush roasted hazelnuts over a winter squash soup for texture, or toss them into a salad with bitter greens to add richness. Want to take it a step further? Grind roasted or toasted hazelnuts into a flour and bake them into cookies or torte.
Fruits
Winter Apples
Season: Late fall through early spring
We are eating from the autumn harvest, but some varieties are built for the long haul. Varieties like Arkansas Black improve in storage as their starches convert to sugar and acids mellow. Fuji is a sweet and low-acid variety at harvest; it is prized for maintaining its quality in storage. Pink Lady (Cripps Pink) is a late-harvest apple that holds its crispness exceptionally well.
Pro Tip: If you want to save money, ask farmers for "seconds" or ugly fruit. They are often as much as 50% off and taste identical to the pretty ones, especially when baked into something.
Serving Suggestions: A crisp is the most forgiving vehicle for wrinkly storage apples. Toss sliced apples with cinnamon and sugar, top with an oat-butter crumble, and bake until bubbly.
This Is Just the Appetizer
The real magic of the PNW winter happens in the roots and bitter greens. The rest of this guide covers the "Radicchio Renaissance," Oregon-grown kiwis, and the "ugly duckling" root you need to be roasting right now.
Plus, I’m sharing the "How to Store" guide that farmers use to prevent food waste.
But the full guide is for Savers Club members. For just $8 a month, you unlock resources that can help you save even more at the grocery store and beyond. The membership pays for itself with the savings we provide you on groceries. Join today to unlock the hidden harvest and start saving.
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