When it comes to fall and winter produce, pumpkins get all the attention.

But if you’re looking for more variety, head to Columbia Farmers Market in Parkade Plaza. The market might have moved inside for the winter, but it is as bountiful as ever. Meats, cheeses, fresh veggies and all types of treats fill the stalls of the market every Saturday from 9 a.m. – noon.

Liz Graznak of Happy Hollow Farm in Jamestown says it’s leafy greens that really shine as the days turn colder.

“Asian greens are really good right now because it’s been so cold,” Graznak says. “We’ve had a couple of light frosts, and that’s made them very sweet.”

So get away from your typical iceberg or romaine and take some recommendations from your local farmer; they usually know best.

**Veggie Stir-Fry**
Fresh, flavorful and surprisingly filling, this stir-fry is great for a quick meal. Feel free to add a protein for something just a little heartier.

1 head of bok choy
1 cup of green onions (chopped)
5 hakurei turnips
2 sweet peppers (I used a red and an orange)
1 small piece of ginger (minced)
Soy sauce
Oil
Garlic (I used powder but minced is better)
2 tablespoons peanut butter
2 cups brown rice

Start by cutting up your vegetables. Separate the leaves from the bok choy, roll them and slice them lengthwise. Then chop bok choy stems, green onions, turnips and peppers. Peel and mince your ginger, and put it in a small bowl with a few tablespoons of oil. Add soy sauce and garlic to taste.

Heat up a large skillet or wok to medium heat. When the wok starts smoking, add the sauce, turnips and bok choy stems. Cook for a couple of minutes (until they take on the color of the sauce) and add the peppers. When the peppers are almost tender, add the green onions and boy choy leaves, and cook until just wilted. For some protein and added flavor, add a couple tablespoons of peanut butter at the end and melt it in with your sauce. Serve over brown rice.

**Sausage, white bean and escarole soup**
The balance of the fresh escarole, spicy sausage and tender beans makes this an ideal meal on a cold night. You might want to double the recipe; the whole pot served about three people.

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3/4 pound hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-ounce cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed and lightly dried
2 cups low-salt canned chicken broth
1-1/2 teaspoon red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage until lightly browned. Add the garlic, and then stir in the beans.

Add the escarole to the pot in batches, and toss with the sausage mixture to wilt the escarole, and make room for more. When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender. Season to taste with the vinegar and salt and grate Parmesan over the top.