| How to choose fresh produce.
Posted: 3/27/2007 3:16:41 PM | Here is a great webpage from another site on how you can choose fresh produce:
http://www.ehow.com/how_109741_choose-fresh-produce.html
In case the page gets moved or taken down, here is what it says............
SPRING WHAT TO LOOK FOR HOW TO STORE THE DISH
APRICOTS: Color should be uniform Store at room temperature, or in refrigerator if fully ripe. Apricot tart with frangipane cream.
ARTICHOKES: Should be tightly closed, feel firm and heavy, with no discoloration. Keep in a closed plastic or brown bag in the refrigerator. Steamed with fresh caper-lemon aioli for dipping.
ASPARAGUS: Spears should be firm and bright green (except white or purple asparagus). Refrigerate in open plastic bag. Grilled asparagus with balsamic vinegar
and salt.
AVOCADOS: Squeeze gently for softness(for immediate use); will ripen uncut at home.Too soft means going bad. Store at room temperature. Mashed in guacamole or diced with mangos and red onions for fish topping.
BEETS: Fresh and unwilted greens. Use beets quickly, before sugars turn to starch. Store in open plastic bags in refrigerator. Roast beets, slice and layer with goat cheese.
CARROTS: Bright green tops, crisp, deep orange color. Store in closed plastic bag with tops removed. Glaze with honey and bourbon.
CAULIFLOWER: Tightly packed florets without discoloration. Store in closed plastic bag in refrigerator. Blanch and cook with cream and parmesan.
CHERRIES: Shiny, firm, not squishy. Deep scarlet or yellow. Refrigerate. Don't wash until you're about to eat. In trifle with kirsch, custard and cake.
ENGLISH(GARDEN) PEAS: Pods filled but not bursting. Refrigerate in open plastic bag. In salad, as side dish or in risotto.
FAVA BEANS: Slightly fuzzy to the touch. Unblemished pods. Best cooked and eaten immediately. Puree for crostini.
RADISHES: Firm and smooth. Small radishes tend to be milder. Refrigerate in open plastic bag. Shave over spinach salad with goat cheese.
RHUBARB: Crisp stalks in red, pink, green or speckled color. Remove greens. Chill up to four days. With strawberry in tarts.
SPINACH: Bright green leaves (flat or crinkled). Wrap stalks in damp paper towel and refrigerate in crisper. Use in salads, wilted in pasta or as side dish.
SUMMER WHAT TO LOOK FOR HOW TO STORE THE DISH
BERRIES: Smell for aroma. Check underside of carton to make sure it isn't berry stained or moldy. Store at room temperature if using same day. Store in refrigerator on paper towel-lined plate. Best eaten fresh or in compote with ice cream.
CORN: Silk should look fresh with unwilted leaves. Kernels should be plump, filled out. Store in crisper. Cook as soon as possible. Barbecue, then shave off kernels to toss in tomato salad.
CUCUMBERS: Firm skins, not limp or shriveled. English have smooth skin; Japanese have wrinkled skin. Store in refrigerator away from apples and tomatoes for up to one week. Dice and add with garlic and lemon juice to plain yogurt for vegetable dip.
EGGPLANT: Shiny skin with firm, even texture. Small to medium are younger and sweeter. Store in crisper. Marinate in balsamic and olive oil and grill.
FIGS: Best when ripe and soft, almost shriveled. No mold. Store in paper towel-lined closed plastic bag in the refrigerator for two to three days. Stuff with goat cheese, wrap with pancetta(Italian bacon) and grill.
GARLIC: Firm, plump heads with no shoots. Store in cool, dark, dry place. Cut off top, drizzle with olive oil, wrap in foil and roast at 400 degrees F (200 degrees C) for one hour. Spread on crostini.
GREEN BEANS: Crisp and bright. Store in crisper. Add to pasta and salads.
MELONS CANTALOUPES: tan skin (not green). Honeydews: creamy yellow skin. All, except watermelons, smell sweet at stem end. Shouldn't hear seeds rattling when shaken. Store unripened at room temperature. Store ripe in refrigerator. Slice and enjoy.
NECTARINES: Avoid fruit with green tinge. Flesh gives slightly to pressure. Keep at room temperature. Cut in half and grill, then fill pit with mascarpone.
ONIONS: Sweet summer onions should be firm. Store spring onions in refrigerator and sweet onions in cool, dry place. Caramelize for sweet pizza topping.
PLUMS: Uniform color and some spring when pressed. Store in refrigerator. Slice in fruit compote or use as tart filling.
POTATOES: Avoid sprouts. Small have better flavor. Keep in cool, dark place. Roast with sea salt, herbs and olive oil.
STRAWBERRIES: Full red berries with some shine. No trace of mold. Use as soon as possible; store in crisper. Slice in spinach salad.
SUMMER SQUASH: Not too scratched or limp; look for juice coming out of stem to tell if truly fresh. Keep in crisper or at room temperature. Slice and grill with olive oil and salt.
TOMATOES: Firm but not hard, aromatic, full color. Cracking on skin doesn't matter. Store at room temperature out of sun. Steam, slice and layer with buffalo mozzarella and fresh basil, sprinkle with olive oil.
FALL WHAT TO LOOK FOR HOW TO STORE THE DISH
APPLES: No bruising or mushy, soft skin. Should be firm--best test is taste. Refrigerate or keep at room temperature. Gravenstein, Jonathan, pippin or Rome Beauty for baking. Fuji, Pink Lady or Granny Smith for eating.
ARUGULA: Deep green; avoid yellow leaves. Paper towel-lined open plastic bags in refrigerator. Use in salads, wilted in pastas or to make pesto.
BROCCOLI: Completely green with no yellowing; should smell sweet, not like cabbage. Refrigerate in open plastic bag. Braise in chicken stock with red-pepper flakes.
BRUSSELS SPROUTS: Buy on stalk. Avoid yellow or brown leaves. Refrigerate. Slice thin and saute in olive oil with pancetta.
FENNEL: Smooth white bulbs, firm to touch. Keep stalk attached. Slice thin and marinate in olive oil and lemon.
Hard-shelled Squash Butternut, pumpkin orkabocha; no soft spots. Store in cool, dark place. Roasted for side dishes or pureed in soups.
PEARS: Color and texture varies; best when firm with some give at stem end. Room temperatureor in crisper. On gorgonzola crostini.
PERSIMMONS: Hachiya: squishy when ripe. Fuyu: firm and orange. Keep at room temperature. Bake in cookies and bread pudding.
POMEGRANATES: Should feel heavy; with a few cracks. Store at room temperature. Crush kernels and add juice to champagne for aperitif.
SWEET PEPPERS: Firm and crisp with glossy skins. Store at room temperature. Roast and puree for pasta sauce.
SWEET POTATOES: Firm, smooth skin with no soft spots. Store in cool, dark place. Roast with coarse salt and olive oil.
WINTER WHAT TO LOOK FOR HOW TO STORE THE DISH
BROCCOLI RABE: Green color with no yellow tinge. Store in closed plastic bag in refrigerator. Braise for side dish or saute for pasta.
CABBAGE: Firm, somewhat shiny, bright color. Store in crisper. Use in soups, or as wrapping for meat fillings.
CELERY ROOT: Look for fresh tops; trim off hairy stems and skin. Store in open plastic bag lined with damp paper towel. Grate and toss with mustard caper dressing.
CITRUS: Should feel heavy. In crisper for up to two weeks. Enjoy alone; use juice in salad dressings, or slice in salads.
GREENS: Chard, Kale, Mustard Rich, dark leaves with no yellowing. Store in damp towel-lined open plastic bag. Cook in soups, or braise with olive oil, garlic and chili pepper.
LEEKS: White stalk; fresh, well hydrated top. Store in crisper. Slice for gratins or saute with pancetta and peas for pasta.
PARSNIPS: Whiter means fresher. Store in crisper. Roast with other root vegetables.
RUTABAGAS: Smooth, firm skin. Store in cool, dark place. Cook in soup or roast with other root vegetables and herbs.
TURNIPS: Greens fresh and unwilted; keep for some time. Wash when ready to use; store at room temperature. Add to last 40 minutes of pot roast baking. | |
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| How to choose fresh produce.
Posted: 3/27/2007 7:42:47 PM | A first look never hurts and definitely turning the pack (like with strawberries) upside down helps to find moldy or squashed fruit but beyond that I find the nose is best.
The best strawberries smell sweet and it seems to be the only really reliable way to pick out a pineapple. Yeah, I have heard the pull a leaf trick but that will work well even on a very bruised and abused fruit. The nose never misses. Go through several and pick up whichever one smells best. | |
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| How to choose fresh produce.
Posted: 3/27/2007 7:52:14 PM | | when i make jam, pies etc...i find the bruised and bashed up ones to be the best...as long as there is no spoilage they are fine to use...preferrable even | |
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| How to choose fresh produce.
Posted: 3/27/2007 9:42:40 PM | | Sure, as long as there is nothing brown. But even all brown bananas make the best banana bread. My uncle used to purposely keep them until they turned that bad! Always good banana bread and he made the best lefse!! | |
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| How to choose fresh produce.
Posted: 3/28/2007 11:44:27 AM | Thanks for the tips! I hate buying produce.
But aren't you just supposed to ask advice from the cute guy/girl next to you in the produce section?  | |
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| How to choose fresh produce.
Posted: 3/28/2007 12:13:16 PM | i recall seeing an advert in a magazine a while back on fresh produce...there was a reallyhot looking chick holding two of the largest, ripest melons i've ever seen... kinda in front of her at an appropriate height and looking longingly at some young stud who held in his hand...(also at an appropriate height)...a honkin big english cucumber..not too freakin subliminal... | |
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| How to choose fresh produce.
Posted: 8/9/2007 4:00:23 PM | Watermelon???I always see people knocking on them,like there waiting for someone to answer them.
Last one I bought was hollow inside and was all mushy?What exactly are you listening for when your tapping a Watermelon? | |
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| How to choose fresh produce.
Posted: 8/9/2007 6:05:00 PM | | A good produce place will plug a melon and let you sample it. Its always a crapshoot buying non local melons. They are loaded right out of the field, so not much grading. I look for the ones slightly yellowed on the bottom, where they have had time to sit on the ground and ripen. | |
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| How to choose fresh produce.
Posted: 8/9/2007 8:20:52 PM | I bought a watermelon and it was all white inside / a little pinkish .. it wasnt ripe .
I found out the hollow sound means its ripe.. well I guess yours was very ripe
Oh well I like specks and brokens ..
 Mimi | |
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| How to choose fresh produce.
Posted: 8/9/2007 9:03:57 PM | | The best Watermelon around is the local Black Diamonds, but they aren't ready til september when everyone is burnt out on watermelon. We used to haul them out of the Valley in Tx, and Fla, and Georgia in early summer. They loaded them right out of the fields. Its just hard to tell, its like a gamble ,you don't know until you cut it open. | |
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