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Vegetables Tips




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.

March

Artichokes
Beets
Broccoli
Carrots
Celery
Dandelion greens
Endive
Bermuda onions
Parsnips
Potatoes
Rutabagas
Spinach
6.9 6.9
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05-May

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
6.8 6.8
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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.
6.8 6.8
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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.

November

Broccoli
Brussel sprouts
Carrots
Celery
Endive
Mushrooms
Parsnips
Potatoes
Rutabagas
Turnips

6.7 6.7
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08-August

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
6.7 6.7
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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.
6.7 6.7
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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
6.7 6.7
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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.
6.7 6.7
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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
6.6 6.6
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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.
6.6 6.6
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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.
6.6 6.6
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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.

December

Broccoli
Brussel sprouts
Carrots
Celery
Collard greens
Endive
Kale
Mushrooms
Parsnips
Potatoes
Rutabagas
Turnips
6.6 6.6
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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.
6.6 6.6
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Corn Selection

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.
6.6 6.6
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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

6.5 6.5
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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.
6.5 6.5
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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.
6.5 6.5
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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
6.5 6.5
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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).
6.5 6.5
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