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How To Buy Fresh Vegetables

Buy Only What You Need
• Remember: Fresh vegetables are perishable.

Shop Carefully
• Don't buy damaged vegetables even if the price is low.
• Handle produce carefully. Someone must pay for vegetables ruined by rough handling. In the long run, it will probably be you.

Buy Quality
• U.S. Grades can be your guide to quality.
• Buy vegetables that are mature, look fresh, and are free from bruises, skin punctures, and decay.
• At the produce counter, you are your own best judge of quality.

Buy in Season
• When prices are reasonable. What's in season varies with location and weather

Spring
 
Vegetables
Updated 2010
• Artichokes
• Asparagus
• Beets
• Broccoli
• Cabbage
• Cauliflower
• Fiddleheads
• Garlic greens
• Greens
• Arugula
• Beet
• Bok choy
• Chard
• Collards
• Cress
• Dandelion
• Kale
• Mizuna
• Mustard greens
• Sorrel
• Tat soi
• Turnip
• Lettuce
• Mushrooms
• Parsnips
• Peas -- snap and snow
• Radishes
• Rhubarb
• Spinach
• Sprouts

Fruits
• Apples
• Strawberries

Herbs
• Chives
• Cilantro
• Dill
• Marjoram
• Mint
• Oregano
• Parsley
• Sage
• Thyme

Summer

Vegetables
• Beets
• Broccoli
• Cabbage
• Carrots
• Cauliflower
• Celery
• Corn
• Cucumbers
• Eggplant
• Endive
• Fennel
• Garlic
• Green beans
• Kohlrabi
• Lettuce
• Mushrooms
• Okra
• Onions -- red and yellow
• Peppers -- hot and sweet
• Potatoes -- new
• Radicchio
• Scallions
• Sprouts
• Summer squash
• Sweet corn
• Tomatoes

Fruits
• Apricots
• Blackberries
• Cherries
• Currants
• Elderberries
• Gooseberries
• Melons
• Nectarines
• Peaches
• Plums
• Raspberries

Herbs
• Basil
• Cilantro
• Dill
• Marjoram
• Mint
• Parsley
• Rosemary
• Savory
• Tarragon

Fall

Vegetables
• Beets
• Broccoli
• Brussel Sprouts
• Cabbage
• Cauliflower
• Dry Beans and Lentils
• Onions
• Parsnips
• Potatoes
• Pumpkin
• Fall and Winter Squash
• Sweet Potatoes

Fruits
Apples

 

 

 

 

 

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