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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.
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.
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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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.
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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).
