Quiz: Which food is in season?

Rhubarb is one of the few vegetables that's ready to go in the spring. In the Northern Hemisphere, this tart and tangy crop is typically harvested between April and June.

Fall is prime apple season, with numerous tasty ciders, pies and festive treats to prove it.

Cold frames and hot beds allow gardeners to keep their plants alive and productive throughout the winter, defying cold conditions Mother Nature would have in store.

A longtime myth warns shellfish lovers to give up their favorite foods during months without the letter "r" in their names, but there's little evidence to support that wild shellfish are more toxic during these times. Algal blooms and pollution are more likely to blame, regardless of the time of year. Don't fret just yet -- the majority of shellfish served at restaurants are produced commercially in controlled environments.

Pumpkins are fruits, but not summer ones. You'll have to wait until your autumn pumpkin patch trips to search for this seasonal gourd.

These nitrogen fixers aren't quite ready until April, May and June. Just in time for baseball season, of course.

Your seasonal favorites can last throughout the year if they're preserved properly. Freezing, canning, curing, drying, fermenting and pickling will do the job, but because bacteria can infect foods that aren’t properly preserved, follow food-safety instructions to the letter.

Changing climates can put a damper on crop production, so it's good to know what type of temperatures to expect.

Eating Ackee fruit before it's ripe or eating its ripe seeds or rind can cause serious illness and even death. The plant, which is common in West Africa and parts of the Caribbean, is not a fruit that's safe to try out of season.

The 23.45-degree tilt of the Earth's rotational axis creates the seasons in the Northern and Southern hemispheres.

Carrot and cabbage plants do well in colder weather, but a popular summertime favorite, the watermelon, grows best in warmer climates.

Coffee beans (or seeds) have many requirements, but anytime an Arabica crop frosts over, it's unlikely to survive to star in your morning routine.

No wonder farmers don't bother growing most crops out of their season -- especially when they're vulnerable to disease and insects.

These deep red veggies are hardy survivors throughout the year, but aren't usually in season during the spring months.

Among this delicious bunch, only the peach is sweet enough for the summertime. You can find pears and grapes in the fall and winter.

Plan on waiting until after the spring thaw to sow your herb seeds. Most herbs will be ready for dishes by summer.

Mandarins and carrots seem to get by in cooler weather, but the pistachio nut tree is dormant for the winter months.

Treating your taste buds and your wallet are advantages of eating foods in season.

If you're yearning for some green in your diet when everything else has succumbed to frost, go for some kale.

Although it's customary in the U.S. to stash tomatoes in the fridge, storing your ripe tomatoes in cold temperatures can kill the flavor. Unless you need to keep them for several days, let your tomatoes brighten up your kitchen countertop.