This apple and pear relative is hitting its prime right now and is only available October through December at local farmers markets. Brought to us fresh each week from Garcia Family Farm, the quince is often used in pies, applesauce and preserves. You can also bake it and serve with your favorite ice cream, as seen in the Fix of the Week on D6. When cooked, it takes on a beautiful pink to deep red color throughout, making for a stunning presentation. Quince is a great source of fiber, vitamin C and potassium. Available at the Tuesday Santa Barbara, Thursday Goleta, Saturday Santa Barbara and Sunday Camino Real markets. About $2 per pound.

Rainbow chard

The fall and winter greens have been rapidly arriving at farmers markets over the past couple of weeks. Fresh rainbow chard has been at the forefront. These large leaves are perfect for adding to stir-fry, soup, salad, and can usually be substituted for spinach. Before using, remove the thick stalks that run down the center of the leaves to ensure a smoother texture. A great source of beta-carotene and dietary fiber. Available at most Santa Barbara Certified Farmers Markets. About $1.50 per bunch.

Sibling Revelry wine

This new wine from Buttonwood Farm Winery is a must-try! A blended red table wine, it is produced directly from grapes grown on the Buttonwood estate in Los Olivos. Available at the Saturday Santa Barbara farmers market by the case. $60 per 12-bottle case.

New at the market

Santa Ynez Gardens, one of the newest additions to the Santa Barbara Certified Farmers Market Association, is offering an exceptional selection of indoor and outdoor plants. Perfect gift ideas for the holiday season or as a way to spruce up your house before company arrives. Watch for those poinsettias to come soon. Located near the Santa Barbara Street entrance of the Saturday Santa Barbara market.