Vegetable guide
ARTICHOKES
In season: All year long, with peak from March to May. What you want: Plumpness, globe shape, with compact, green scales. Avoid: Brown on scales or grayblack discoloration, as well as woody looking vegetables. Store: Refrigerate for up to a week.
ASPARAGUS
In season: November through July, with peak season from March to June.
What you want: Firm, plump, medium green spears with compact heads; squeeze the bunch to hear a squeak. Avoid: Tips that are wet, slimy or smelly. Store: Remove an inch from the bottom, wrap in damp paper towels and place in crisper; will keep for two to three days.
BROCCOLI
In season: All year long, with peak from October to April.
What you want: Stalk should look juicy and fresh; heads should be compact and fresh. Avoid: Dry, fibrous stalks; yellowed heads. Store: Refrigerate in an airtight bag for four days.
CORN
In season: Depends on source — California, Florida, New York, New Jersey and Pennsylvania corn all have different peaks. What you want: Silks should be moist and fresh looking, and the ear should feel full the entire length; peeling back the husk should reveal plump kernels.
Avoid: Dry or brown silks or tightly packed kernels. Store: Will keep longer if it’s still wrapped in the husk and refrigerated.
CUCUMBERS
In season: Summer. What you want: Good green coloring and firmness for entire length. What you want: Dull or yellow color, withered ends.
Store: Refrigerator in crisper for one week.
EGGPLANT
In season: Available all year round, but the summer is the best time to get locally grown crops. What you
want: No matter what variety, look for a solid color without green around the stem. It should have firm, smooth skin and be heavy for its size. Avoid: Poor coloring, soft or shriveled skin. Store: Unwrapped about four days in refrigerator.
GREEN BEANS
In season: All year long, with peak in the summer. What you
want: Should have a crisp, juicy snap when broken, with brightly colored, smooth skin. Avoid: Limp beans and those that don’t snap cleanly, as well as those with mushy tips.
Store: Wash beans and then place in a sealed plastic container in refrigerator for four to five days.
LETTUCE
In season: All year long, depending on variety. What you want: Should be heavy for its size with freshlooking leaves. Avoid: Leaves that are browning or wilting. Store: Don’t wash it until just before you use it, and it will keep in the refrigerator for a few days.
MUSHROOMS
In season: Depends on the variety. What you want: Firm, fleshy caps. Avoid: Spots or a darkened or shriveled appearance. Store: Will keep longer when stored whole; keep in paper bag, not plastic.
ONIONS
In season: All year long, depending on variety. What you
want: Firm with a shiny, thin skin.
Avoid: Green sunburn spots; blemishes; immature onions, which look wet and have soft necks; or onions that have sprouted.
Store: In loosely woven basket in cool, dry area.
PEPPERS (BELL)
In season: Peak from May through August.
Look: Deep colors, firm skin with glossy sheen. Avoid: Pale colors with soft flesh. Store: Refrigerate for three to four days. Red peppers will spoil faster than green ones.
SUMMER SQUASH
In season: Different varieties are available throughout the year, but yellow and green squash are summer crops. What you want: Rind should be hard, firm and shiny for the yellow and green varieties; color variations do not affect ripeness. Avoid: Soft or wrinkly ones with flabby skin. Store: Can store in crisper for about a week.