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Why buy seasonal produce? Produce will taste its best when in
season and is usually cheaper than in the off season. Below are
some tips on washing, storing and picking out some common
vegetables and fruits.
Remember all produce should be washed thoroughly with water,
even the pre-washed lettuce! This includes citrus fruit if you’re
slicing it, instead of hand peeling: contaminants will follow your
knife. Potatoes and other peeled items should be washed too:
contaminants will follow your veggie peeler. A good tip for
keeping your produce easy to use and fresh longer: wash it all
when you get home and DRY very well (salad spinners are a savvy
investment, for those tough greens). Your produce will be ready
to eat or prepare when you are! Look for more tips, found with
recipes throughout the book.
Spring
Asparagus: bright green and firm, store in refrigerator in plastic
or brown paper bag
Avocado: slightly soft when squeezed, use immediately. Will
ripen uncut if firm, store at room temperature
Broccoli: Green, no discoloration, should smell sweet, not
cabbage-like. Refrigerate in open plastic bag.
Peas: Pods filled out, but not bursting. Store in open plastic bag
in refrigerator
Radishes: Smooth, firm. Smaller ones are less spicy, refrigerate
in open plastic bag
Spinach: Bright green leaves, refrigerate washed with a paper
towel in plastic bag
Rhubarb: Crisp stalks in pink, green or speckled. Remove leaves,
store refrigerated
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Summer
Berries: Smell them, they should smell good! Check for mold.
Store in refrigerator on a paper towel, open air. Wash just before
eating.
Beets: Leaves and stalks unwilted, use right away before sugars
turn to starch. Refrigerate in open plastic bag.
Carrots: Unwilted greens, bright deep orange color, crisp. Store
in plastic bag after removing tops.
Cauliflower: Uniform creamy white color, tight florets.
Refrigerate in plastic bag
Cucumbers: Skin firm, not shriveled. Crisp feel/look. Store
refrigerated, away from tomatoes and apples.
Eggplant: Firm, shiny, without blemishes. Smaller are sweeter.
Use soon after buying. Store chilled.
Green Beans: Crisp and bright. Use quickly because they don’t
last! Store refrigerated.
Peppers: Firm, smooth/glossy skin. Can keep at room
temperature or refrigerate in open plastic bag.
Sweet corn: Green, fresh looking leaves, silks golden. Full plump
kernels that exude milky liquid when broken.
Summer Squashes (including Zucchini): Firm and mostly free of
any blemishes. Store at room temperature or refrigerated.
Tomatoes: Smell good, firm with bright color. Never refrigerate.
Peaches: Should have slight give with pressure, few blemishes.
Will ripen in a brown bag at room temperature. Store at room
temperature.
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Watermelon: Look for a yellow under side, not white and dried
stem. Can store at room temperature uncut, refrigerate cut pieces
in covered container.
Fall/Winter
Apples: Firm and unblemished. Room temperature or refrigerate.
Potatoes: Smooth skin, no soft spots or discoloration. Store in
cool dry place.
Acorn Squash: Dull, dark green rind, no soft spots. Store for 1-2
months in a cool dry place.
Pumpkins: Free of blemishes, tough rind that can’t be scraped
with your nail. Under 6 pounds, if you plan to eat it!
Turnips: Look for smaller ones, use unpeeled or larger ones, use
peeled, stronger flavor. Greens shouldn’t be wilting. Store at
room temperature.
Citrus: Feels heavy for size. Color is not always a good indicator.
Store room temperature or refrigerator.
Greens: Look for dark green leaves. Avoid yellowing or limp
ones. Store chilled, use soon after buying as flavor gets stronger as
is gets older.
Garlic: Firm, closed heads with no shoots. Cured- Store in a cool
dry place. Fresh- refrigerate in plastic bag, use soon after buying.
Sources:
Minnesota Department of Agriculture
Online: http://www.mda.state.mn.us/
The Food Network
Online: www.food network.com
The Ulloms Website
www.theulloms.com/myrecipes/how_to_pick_out_produce.htm
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