Posted in Tip of the Day
There's nothing like eating the season's first crop of fruits and vegetables--biting into sweet, fleshy strawberries in the spring or tasting summer's succulent melons. Choosing the freshest produce possible is mostly a matter of eating in season--something the supermarket shoppers have lost sight of.
| SPRING | WHAT TO LOOK FOR | HOW TO STORE | THE DISH |
| Apricots | Color should be uniform | Store at room temperature, or in refrigerator if fully ripe. | Apricot tart with frangipane cream. |
| Artichokes | Should be tightly closed, feel firm and heavy, with no discoloration. | Keep in a closed plastic or brown bag in the refrigerator. | Steamed with fresh caper-lemon aioli for dipping. |
| Asparagus | Spears should be firm and bright green (except white or purple asparagus). | Refrigerate in open plastic bag. | Grilled asparagus with balsamic vinegar and salt. |
| Avocados | Squeeze gently for softness(for immediate use); will ripen uncut at home.Too soft means going bad. | Store at room temperature. | Mashed in guacamole or diced with mangos and red onions for fish topping. |
| Beets | Fresh and unwilted greens. Use beets quickly, before sugars turn to starch. | Store in open plastic bags in refrigerator. | Roast beets, slice and layer with goat cheese. |
| Carrots | Bright green tops, crisp, deep orange color. | Store in closed plastic bag with tops removed. | Glaze with honey and bourbon. |
| Cauliflower | Tightly packed florets without discoloration. | Store in closed plastic bag in refrigerator. | Blanch and cook with cream and parmesan. |
| Cherries | Shiny, firm, not squishy. Deep scarlet or yellow. | Refrigerate. Don't wash until you're about to eat. | In trifle with kirsch, custard and cake. |
| English(Garden) Peas | Pods filled but not bursting. | Refrigerate in open plastic bag. | In salad, as side dish or in risotto. |
| Fava Beans | Slightly fuzzy to the touch. Unblemished pods. | Best cooked and eaten immediately. | Puree for crostini. |
| Radishes | Firm and smooth. Small radishes tend to be milder. | Refrigerate in open plastic bag. | Shave over spinach salad with goat cheese. |
| Rhubarb | Crisp stalks in red, pink, green or speckled color. | Remove greens. Chill up to four days. | With strawberry in tarts. |
| Spinach | Bright green leaves (flat or crinkled). | Wrap stalks in damp paper towel and refrigerate in crisper. | Use in salads, wilted in pasta or as side dish. |
| SUMMER | WHAT TO LOOK FOR | HOW TO STORE | THE DISH |
| Berries | Smell for aroma. Check underside of carton to make sure it isn't berry stained or moldy. | Store at room temperature if using same day. Store in refrigerator on paper towel-lined plate. | Best eaten fresh or in compote with ice cream. |
| Corn | Silk should look fresh with unwilted leaves. Kernels should be plump, filled out. | Store in crisper. Cook as soon as possible. | Barbecue, then shave off kernels to toss in tomato salad. |
| Cucumbers | Firm skins, not limp or shriveled. English have smooth skin; Japanese have wrinkled skin. | Store in refrigerator away from apples and tomatoes for up to one week. | Dice and add with garlic and lemon juice to plain yogurt for vegetable dip. |
| Eggplant | Shiny skin with firm, even texture. Small to medium are younger and sweeter. | Store in crisper. | Marinate in balsamic and olive oil and grill. |
| Figs | Best when ripe and soft, almost shriveled. No mold. | Store in paper towel-lined closed plastic bag in the refrigerator for two to three days. | Stuff with goat cheese, wrap with pancetta(Italian bacon) and grill. |
| Garlic | Firm, plump heads with no shoots. | Store in cool, dark, dry place. | Cut off top, drizzle with olive oil, wrap in foil and roast at 400 degrees F (200 degrees C) for one hour. Spread on crostini. |
| Green Beans | Crisp and bright. | Store in crisper. | Add to pasta and salads. |
| Melons | Cantaloupes: tan skin (not green). Honeydews: creamy yellow skin. All, except watermelons, smell sweet at stem end. Shouldn't hear seeds rattling when shaken. | Store unripened at room temperature. Store ripe in refrigerator. | Slice and enjoy. |
| Nectarines | Avoid fruit with green tinge. Flesh gives slightly to pressure. | Keep at room temperature. | Cut in half and grill, then fill pit with mascarpone. |
| Onions | Sweet summer onions should be firm. | Store spring onions in refrigerator and sweet onions in cool, dry place. | Caramelize for sweet pizza topping. |
| Plums | Uniform color and some spring when pressed. | Store in refrigerator. | Slice in fruit compote or use as tart filling. |
| Potatoes | Avoid sprouts. Small have better flavor. | Keep in cool, dark place. | Roast with sea salt, herbs and olive oil. |
| Strawberries | Full red berries with some shine. No trace of mold. | Use as soon as possible; store in crisper. | Slice in spinach salad. |
| Summer Squash | Not too scratched or limp; look for juice coming out of stem to tell if truly fresh. | Keep in crisper or at room temperature. | Slice and grill with olive oil and salt. |
| Tomatoes | Firm but not hard, aromatic, full color. Cracking on skin doesn't matter. | Store at room temperature out of sun. | Steam, slice and layer with buffalo mozzarella and fresh basil, sprinkle with olive oil. |
| FALL | WHAT TO LOOK FOR | HOW TO STORE | THE DISH |
| Apples | No bruising or mushy, soft skin. Should be firm--best test is taste. | Refrigerate or keep at room temperature. | Gravenstein, Jonathan, pippin or Rome Beauty for baking. Fuji, Pink Lady or Granny Smith for eating. |
| Arugula | Deep green; avoid yellow leaves. | Paper towel-lined open plastic bags in refrigerator. | Use in salads, wilted in pastas or to make pesto. |
| Broccoli | Completely green with no yellowing; should smell sweet, not like cabbage. | Refrigerate in open plastic bag. | Braise in chicken stock with red-pepper flakes. |
| Brussels Sprouts | Buy on stalk. Avoid yellow or brown leaves. | Refrigerate. | Slice thin and saute in olive oil with pancetta. |
| Fennel | Smooth white bulbs, firm to touch. | Keep stalk attached. | Slice thin and marinate in olive oil and lemon. |
| Hard-shelled Squash | Butternut, pumpkin orkabocha; no soft spots. | Store in cool, dark place. | Roasted for side dishes or pureed in soups. |
| Pears | Color and texture varies; best when firm with some give at stem end. | Room temperatureor in crisper. | On gorgonzola crostini. |
| Persimmons | Hachiya: squishy when ripe. Fuyu: firm and orange. | Keep at room temperature. | Bake in cookies and bread pudding. |
| Pomegranates | Should feel heavy; with a few cracks. | Store at room temperature. | Crush kernels and add juice to champagne for aperitif. |
| Sweet Peppers | Firm and crisp with glossy skins. | Store at room temperature. | Roast and puree for pasta sauce. |
| Sweet Potatoes | Firm, smooth skin with no soft spots. | Store in cool, dark place. | Roast with coarse salt and olive oil. |
| WINTER | WHAT TO LOOK FOR | HOW TO STORE | THE DISH |
| Broccoli Rabe | Green color with no yellow tinge. | Store in closed plastic bag in refrigerator. | Braise for side dish or saute for pasta. |
| Cabbage | Firm, somewhat shiny, bright color. | Store in crisper. | Use in soups, or as wrapping for meat fillings. |
| Celery Root | Look for fresh tops; trim off hairy stems and skin. | Store in open plastic bag lined with damp paper towel. | Grate and toss with mustard caper dressing. |
| Citrus | Should feel heavy. | In crisper for up to two weeks. | Enjoy alone; use juice in salad dressings, or slice in salads. |
| Greens: Chard, Kale, Mustard | Rich, dark leaves with no yellowing. | Store in damp towel-lined open plastic bag. | Cook in soups, or braise with olive oil, garlic and chili pepper. |
| Leeks | White stalk; fresh, well hydrated top. | Store in crisper. | Slice for gratins or saute with pancetta and peas for pasta. |
| Parsnips | Whiter means fresher. | Store in crisper. | Roast with other root vegetables. |
| Rutabagas | Smooth, firm skin. | Store in cool, dark place. | Cook in soup or roast with other root vegetables and herbs. |
| Turnips | Greens fresh and unwilted; keep for some time. | Wash when ready to use; store at room temperature. | Add to last 40 minutes of pot roast baking. |
Have a great day!!
Sherry
Homesteading Journey
Table courtesy of EHow
More great information at Choosing Fresh Produce
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