Post by JJ Judkins on Jun 14, 2011 12:57:28 GMT -6
Selecting and Storing Fruits and Vegetables
SELECTING THE BEST
With satiny yellow skin and a rosy blush, it looks like theperfect peach. But
how will it taste once you get it home?
Choosing fresh and flavorful produce can sometimes be your
greatest challenge in the supermarket. Here are some tips to find great-tasting fruits and vegetables and increase your
enjoyment of these healthful foods.
FIND IT FRESH
With modern farming, processing and delivery, many stores are
able to put produce out for sale within a day or two after it is
picked. Ask your store’s produce manager for delivery days
so you can get to your favorite fruits and veggies before
quality declines.
SELECT WISELY
Vegetables that are characteristic color, shape and size generally have
the best taste and texture. However, good produce doesn’t have to
be picture perfect. Some of the best products don’t look very good.
Most bananas, for example, have a fuller flavor if they are speckled.
USE YOUR SENSES
Contrary to some consumer practices, thumping or shaking a melon
does not indicate ripeness. Instead, authorities recommend
feeling a product. In general, produce that’s too soft is
too ripe; if it’s too hard, it’s not ripe enough. Try
the sniff test, too. With certain fruits, like peaches and
melons, a strong scent means they’re ripening nicely.
GET THE GRADE
The United States Department of Agriculture (USDA) has
established grade standards for most fresh fruits and
vegetables. The grades are most often seen on pre-packaged apples, potatoes and onions. "U.S. Fancy" is the top grade,
while "U.S. No. 1" is the most common designation. "U.S. No. 2"
and "U.S. No. 3" mean lower quality.
LOOK FOR LOCAL PRODUCE
Fruits and vegetables grown by local farmers may be
fresher and
tastier than those shipped long distances from larger
farms.
Once again, ask your grocery store’s produce manager if any is in stock.
GO TO MARKET
Many communities sponsor weekly farmers’ markets to providea central, in-town site for small farms to sell their produce
directly to consumers. Contact your local Extension office for information about local markets.
TAKE A STAND
Take a weekend drive into the country to look for roadside
Stands where farm families sell their produce, usually picked just
hours before you buy it. Or visit a farm that allows you to pick
your own strawberries, blueberries, peaches and apples.
Your local county Extension agent can direct you to such places.
SHOP SEASONALLY
Probably one of the most important tips for finding
great-tasting produce is to buy in season, when possible.
Here’s a guide to when certain fruits and vegetables are at
their peak.
Summer: apricots, blueberries, cherries, eggplant, fresh herbs, green beans, hot peppers, melon, okra, peaches, plums
sweet corn, sweet peppers, tomatoes, zucchini.
Fall: apples, broccoli, brussels sprouts, cauliflower, collards, grapes, kale, pears,
persimmons, pumpkins,
winter squash, yams. beets, cabbage, carrots, citrus fruits, daikon
radishes, onions, rutabagas, turnips, winter squash.
Spring: asparagus, blackberries, green onions, leeks, lettuces,
new potatoes, peas, red radishes, rhubarb, spinach, strawberries, watercress.
SELECTING THE BEST
With satiny yellow skin and a rosy blush, it looks like theperfect peach. But
how will it taste once you get it home?
Choosing fresh and flavorful produce can sometimes be your
greatest challenge in the supermarket. Here are some tips to find great-tasting fruits and vegetables and increase your
enjoyment of these healthful foods.
FIND IT FRESH
With modern farming, processing and delivery, many stores are
able to put produce out for sale within a day or two after it is
picked. Ask your store’s produce manager for delivery days
so you can get to your favorite fruits and veggies before
quality declines.
SELECT WISELY
Vegetables that are characteristic color, shape and size generally have
the best taste and texture. However, good produce doesn’t have to
be picture perfect. Some of the best products don’t look very good.
Most bananas, for example, have a fuller flavor if they are speckled.
USE YOUR SENSES
Contrary to some consumer practices, thumping or shaking a melon
does not indicate ripeness. Instead, authorities recommend
feeling a product. In general, produce that’s too soft is
too ripe; if it’s too hard, it’s not ripe enough. Try
the sniff test, too. With certain fruits, like peaches and
melons, a strong scent means they’re ripening nicely.
GET THE GRADE
The United States Department of Agriculture (USDA) has
established grade standards for most fresh fruits and
vegetables. The grades are most often seen on pre-packaged apples, potatoes and onions. "U.S. Fancy" is the top grade,
while "U.S. No. 1" is the most common designation. "U.S. No. 2"
and "U.S. No. 3" mean lower quality.
LOOK FOR LOCAL PRODUCE
Fruits and vegetables grown by local farmers may be
fresher and
tastier than those shipped long distances from larger
farms.
Once again, ask your grocery store’s produce manager if any is in stock.
GO TO MARKET
Many communities sponsor weekly farmers’ markets to providea central, in-town site for small farms to sell their produce
directly to consumers. Contact your local Extension office for information about local markets.
TAKE A STAND
Take a weekend drive into the country to look for roadside
Stands where farm families sell their produce, usually picked just
hours before you buy it. Or visit a farm that allows you to pick
your own strawberries, blueberries, peaches and apples.
Your local county Extension agent can direct you to such places.
SHOP SEASONALLY
Probably one of the most important tips for finding
great-tasting produce is to buy in season, when possible.
Here’s a guide to when certain fruits and vegetables are at
their peak.
Summer: apricots, blueberries, cherries, eggplant, fresh herbs, green beans, hot peppers, melon, okra, peaches, plums
sweet corn, sweet peppers, tomatoes, zucchini.
Fall: apples, broccoli, brussels sprouts, cauliflower, collards, grapes, kale, pears,
persimmons, pumpkins,
winter squash, yams. beets, cabbage, carrots, citrus fruits, daikon
radishes, onions, rutabagas, turnips, winter squash.
Spring: asparagus, blackberries, green onions, leeks, lettuces,
new potatoes, peas, red radishes, rhubarb, spinach, strawberries, watercress.