Winter in New England can tend to get very long and just seem to drag on and on. The food scene may seem uninteresting to many, but there truly is quite a bit still available. Below is a non-comprehensive list of items that are seasonal to winter, and something that I had used in professional kitchens for assistance in writing seasonal menus. Note that many of these are also available in the fall as well, and some will even overlap into spring.
Beans, black/ pinto Beets Broccoli Brussels Sprouts Buckwheat Cabbages, red, green,
savoy Celery Root, celeriac Chestnuts Chicories; escarole, frisee, endive Cod Daikon Radish
Fennel Horseradish Collard Greens Mustard Greens Meyer Lemons Kale Kohlrabi
Leeks Lentils Mache Monkfish Nuts/ nut oils Oranges Grapefruit Citrus
Parsnips Passion Fruit Persimmons Potatoes Rabbit Radicchio Rutabega
Salsify Sunchokes Winter Squash Star Fruit Black Truffles Turnips