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03-March
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
May
Asparagus Carrots Celery Dandelion greens Green beans Bermuda onions Green Onions Parsnips Potatoes Radishes Summer squash Watercress Wax beans
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Storing Celery-Make It Stay Longer
When storing celery, wrap it in aluminum foil and place in the refrigerator--it will keep for weeks.
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11-November
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
August
Carrots Celery Chard Corn Cucumbers Eggplant Green beans Green peppers Lima beans Green Onions Parsnips Potatoes Tomatoes Wax beans
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Selecting Broccoli
Broccoli can be tricky to pick out. When choosing a good head you want to look for a dark green color. Make sure the clusters are tight and compact. If you see flowering buds, a yellow color or any browning stay away from it. Once it begins to flower it becomes very bitter.
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07-July
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
July
Carrots Celery Chard Corn Cucumbers Eggplant Green beans Green peppers Lima beans Mustard greens Okra Green Onions Parsnips Potatoes Summer squash Tomatoes Wax beans
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Choosing a Rutabaga
When you see a rutabaga in a store, you will see that it has been waxed. That's to seal in the moisture to keep it longer. When choosing one you should see skin that is smooth and tight. The colors can range from yellow to a dark purple. Avoid any with wrinkles as these are older and might not be as tender when cooked. Try to find a heavy/dense root to cook.
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09-September
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
September
Carrots Celery Chard Corn Cucumbers Green peppers Lima beans Parsnips Potatoes Tomatoes
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Selecting Potatoes
When selecting potatoes, no matter which variety, look for ones that are firm and free of any kind of soft spots. Avoid any potatoes that are sprouting, shriveled, wrinkled, or have a huge area of green skin. The green skin can be mildly toxic, but if it only covers a small area can be peeled away and the rest of the potato eaten.
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Selecting Celery
When choosing celery, look for stalks that are in the color range of light to medium green, avoiding any that are yellow. Check to see that the stalks are crisp and firm. Don't choose any that have flimsy or bendable ribs. Stay away from stalks that have brown tinged or slimy leaves.
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12-December
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
To test corn, pull the husk down one side of the ear, and push your fingernail into a kernel. The ripest corn has a milky juice, if clear juice comes out it is a bit older, and if no juice comes out it's too old to eat.
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Selecting Cauliflower
When selecting cauliflower, look for large, white heads. The head should be dense and firm. (Judge by weight). Try to avoid heads that have brown spots or any kind of speckles. Sometimes you can cut the brown spots off, but it's best to avoid them if you have other options.
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01-January
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
January
Broccoli Carrots Celery Collard greens Endive Kale Parsnips Potatoes Rutabagas
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Carrots
When choosing a carrot, look for a nice orange color. A narrow carrot will have a better taste than a thick (woody) carrot. Check to make sure there are no cracks, which can lead to a dry vegetable. Also stay away from carrots that are wrinkled, withered, or are bendable as these are old stock.
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Best Time to Buy
Produce, like many grocery items, is priced according to the supply versus the demand. The best time to buy is when the item is in it`s peak season. It will not only taste it`s best, but will normally be less expensive than other times of the year because it is more abundant.
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10-October
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
October
Broccoli Brussel sprouts Carrots Celery Chard Escarole Green peppers Lima beans Parsnips Potatoes Pumpkins Rutabagas Winter Squash Tomatoes Turnips
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Storing Broccoli
You can store broccoli heads unwashed in a plastic bag in the refrigerator. It can even be frozen, although I prefer to steam mine then freeze it (for dinnertime convenience).
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Storing Potatoes
The quality of a potato diminishes the longer it is stored. For best results do not refrigerate, instead store in a cool, dark place with good air circulation. Potatoes can stay for a week or two at room temperature with good results.
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How to choose asparagus
To pick good asparagus, choose stalks that have compact deep-green or purple tips. Also choose narrow stalks over thick stalks as the narrow tend to be more tender and the thick tend to be woody.
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Selecting Portabella Mushrooms
When choosing a Portabella, look for a dark-brown color. The cap and stem should be sturdy. The gills should be a pinkish-brown color. Avoid any with soft spots, mushy gills, wrinkles, or ones that cannot be supported by the stem.
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06-June
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
To pick good broccoli, snap off a floret and if it snaps cleanly then it's fresh.
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02-February
The vegetables below are listed according to when they are at their peak supply and taste in North America. During these months they are readily available and should be selling at lower prices. Some vegetables may also be available during other times of the year, but they probably are shipped in from other parts of the world. Prices for those vegetables will probably be higher due to the costs associated with importing.
To ensure you are buying the freshest quality, shop from the back of the shelf to the front. Old food is always moved to the front of the shelf to get rid of it. This goes for all products, especially produce. The longer produce has been exposed to the air on the shelf, the more vitamins and minerals have leaked out.
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Storing Celery
Celery should be stored in the refrigerator unwashed. It can stay fresh for up to 2 weeks if kept in a plastic vegetable bag.
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Selecting Parsnips
Look for parsnips that are firm and smooth. Avoid ones with deep ridges, secondary roots, or untopped (with greens still on). Untopped parsnips can become woody and tough because the greens drain the moisture from the root.
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Storing Iceberg Lettuce
Prior to storing iceberg lettuce, take the core out of the head. You can either cut it out or with the core side down, firmly hit it against your countertop. The core should twist right out.
Keep the lettuce in the refrigerator. Use an airtight storage container or special vegetable storage bags that keep it fresher longer. If you use pre-cut, pre-washed iceberg lettuce, store it in an airtight container and use within 3 days.
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Storing Carrots
Store carrots in the refrigerator. Remove the greens before storing them in a plastic bag. If you have access to special vegetable storage bags (breathable) use those, as they will indeed stay longer.
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For A Whiter Cauliflower
Have you ever had cauliflower that looked yellowish after cooking?
To make it look whiter, try adding a tablespoon of lemon juice to the water when cooking.
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Storing Cauliflower
You can store cauliflower in the refrigerator uncovered for up to a week. If it will be used after that it's best to cook then freeze.
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Selecting Romaine Lettuce
When looking for a good head of romaine, look for dark leafy green leaves. Try to go with the heaviest head you can find (judge by scale weight). Stay away from any heads that have brown edges on the leaves or any slimy feel to it.
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Choosing Iceberg Lettuce
When selecting iceberg lettuce look for light to medium-green colored heads. They should be dense and firm to the touch. Try weighing to see how dense it is. Avoid lettuce that has brown edges or is slimy.
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Bibb Lettuce
Look for heads that are the size you need. Select ones that firm and dense. (Try weighing on the scale). Avoid any lettuce that has brown edges or feels slimy.
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Storing Parsnips
Store parsnips in a cool, humid environment. If you store in a refrigerator, place in a plastic bag prior to placing in storage.
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