Brilliantly colored leaves aren’t the only sign that fall has arrived. The produce department is also full of the signs of the season, including orange, yellow and green winter squash; brown and gold rutabagas; red rhubarb and purple turnips.

Autumn’s vegetables are not only colorful, they’re also fiber-rich and full of phytochemicals (plant-based nutrients).

• Fiber can reduce blood cholesterol levels and help stabilize blood sugar. Fiber also absorbs lots of water, helping you feel full faster, and may also improve digestion.
• Phytochemicals, which are found only in plants, are compounds that protect the body from toxins that damage cells and cause disease.

Here’s a guide to some of the most popular fall and winter vegetables.

Selecting: Choose small, firm and bright green sprouts.

Serving: Microwave, steam, boil or roast. Their nutty, sweet flavor is especially good with caramelized onions and fennel.

Selecting: Choose heads with tight, firm florets, crisp leaves and no sign of browning.

Serving: Serve raw in salads; add to side dishes, stews and stir-fries; or boil and serve with butter or a light white sauce.

Selecting: Choose firm heads with compact florets and green, crisp leaves.

Serving: Boil, steam, microwave, sauté, roast or serve raw in salads. Try substituting cauliflower for broccoli in recipes, or serve puréed cauliflower instead of mashed potatoes.

Selecting: Choose small to medium, firm parsnips.

Serving: Boil and mash like potatoes, steam, add to soups and stews, or roast with rosemary and olive oil.

Selecting: Choose crisp, bright stalks with fresh leaves — but don’t eat the leaves. Rhubarb’s leaves and roots are toxic.

Serving: Cook and use in fruit soups, sauces, jams, compotes and pies. Be sure the recipe calls for lots of sugar because rhubarb alone is quite tart.

Selecting: Choose hard, heavy rutabagas with smooth, thick skin.

Serving: Boil and mash with potatoes, substitute for turnips in recipes, or add to beef or lamb stew.

Selecting: Choose firm squash that is heavy for its size, with dull but deeply colored rinds.

Serving: Bake, roast, stuff, steam, purée for soups, or add to stews and casseroles.

Selecting: Choose medium-size sweet potatoes that are firm and have smooth, unblemished skins.

Serving: Boil, bake and mash as a substitute for potatoes; or top with cinnamon sugar, hummus or sautéed vegetables.

Selecting: Look for small turnips that are heavy for their size.

Serving: Stir-fry, roast, steam and purée; add to stews; or serve raw in salads.

Fall’s fresh vegetables can add wonderful color and flavor to your meals. They’re perfect for hot, creamy soups and hearty stews — the perfect antidotes to autumn’s cooler weather.