Also, check out my article on Broccoli Raab/Rapini.
Brussels Sprouts
Brussels sprouts develop as enlarged buds on a tall stem, one sprout appearing where each main leaf is attached. The “sprouts” are cut off and, in most cases, are packed in small consumer containers, although some are packed loose, in bulk. Although they are often available about 10 months of the year, peak supplies appear from October through December.
Look for a fresh, bright-green color, tight fitting outer leaves, firm body, and freedom from blemishes. Avoid elongated beets with round, scaly areas on the top surface — these will be tough, fibrous, and strong-flavored. Also avoid wilted, flabby beets — they have been exposed to the air too long.
Cabbage
Cabbage leaves should be firm. When selecting, choose only the heads that are compact and firm. They should have fresh, crispy leaves that do not contain any markings or browning, which may be an indication of worm damage. The head should only contain a few loose outer leaves.
The coloring of the leaves should reflect the variety you are purchasing. In general, the darker green the leaves the more flavor they have. The stem should be trimmed and look fresh, not dry and cracked. Avoid purchasing pre-cut or shredded cabbage. Once the cabbage is cut it begins to lose its vitamin C content, even if it is tightly packaged or well wrapped.
Carrots
When purchasing carrots, look for firm, plump carrots without rootlets. They should be small, bright orange and smooth, without cracks. Buy carrots in bunches, with their leafy green tops still attached.
Carrots lose moisture through their leafy green tops, so if you purchase them this way, remove the tops before wrapping carrots in plastic and storing. Instead of throwing away the tops, which are full of nutrition, try adding them to soups or chopping them and adding to your salads.
Storing fresh carrots: Carrots keep will for weeks in the refrigerator, although you will sacrifice sweetness and flavor if stored too long.
Cauliflower
When purchasing cauliflower, look for a clean, creamy white, compact card in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear.
Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs.
Corn
Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.
As soon as corn is picked, its sugar begins is gradual conversion to starch, which reduces the corn’s natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. If for some reason corn is not being used immediately or has been purchased from the supermarket, add sugar to replace that which has been lost. Add one teaspoon sugar for each quart of water.
Eggplant
Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also, make sure an eggplant isn’t dry inside, knock on it with your knuckles. If you hear a hollow sound, don’t buy it. NOTE: Whether or not there is an appreciable difference, I don’t know.
Garlic
When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. Why buy small ones that are a pain to peel? As with all ingredients for cooking, buy the best garlic you can afford.
Fresh garlic is readily available year round. Garlic is available in forms other than fresh, such as powder, flakes, oil, and puree.
Also remember that a single bulb of garlic usually contains between ten and twenty individual cloves of garlic. The individual cloves are covered with a fine pinkish/purple skin, and the head of cloves is then covered with white papery outer skin.
Green or String Beans
Green beans are available year-round, with a peak season of May to October. Green beans are also called string beans and snap beans. Green beans were once called string beans.
Today they are stringless; just break off the end as you wash them. Leave whole or cut into desired lengths. Choose slender beans that are crisp, bright-colored, and free of blemishes.
Also, check out Cooking Green Beans, Are Green Beans Healthy, and Romano Beans/Italian String Beans
Mushrooms
Fresh mushrooms have a firm texture. They are delicate, highly perishable, and must be handled with care; they are sensitive to hot temperatures and rough shipping. Many varieties of fresh mushrooms are seasonal. Watch out for mushrooms that are moldy or soft. You are looking for them to be clean and firm.
Avoid overripe mushrooms (shown by wide-open caps and dark, discolored gills underneath) and those with pitted or seriously discolored caps.
Onions
When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting. Young onions are sweeter than old ones. They should have absolutely NO SMELL whatever. If they do, they are probably bruised somewhere under the skin and are on their way out.
A green onion can be classified as a type of scallion. Both can be used interchangeably. True scallions are identified by the fact that the sides of the base are straight, whereas the green onion is usually slightly curved, showing the beginnings of a bulb.
Peas
Garden peas are generally available from spring through the beginning of winter. When purchasing garden peas, look for ones whose pods are firm, velvety, and smooth. Their color should be a medium green. Those whose green color is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided. Additionally, do not choose pods that are puffy, water soaked or have mildew residue. The pods should contain peas of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound.
Peas taste best when cooked as soon as possible after picking or purchasing.
Check out Snow Pea/Chinese Pea Pod/Sugar Pea.
Potatoes
Potatoes should be smooth, well shaped, and unbruised. When selecting potatoes, choose new potatoes for boiling and salads. They have thinner skins and are firmer. With new potatoes, look for firm potatoes that are free from blemishes and sunburn (a green discoloration under the skin). Some amount of skinned surface is normal, but potatoes with large skinned and discolored areas are undesirable. For general-purpose and baking potatoes, look for reasonably smooth, firm potatoes free from blemishes, sunburn, and decay.
Potatoes should be kept in a cool, dark place with good ventilation. The ideal storage temperature is 45 to 50 degrees F. At this temperature, the potatoes will keep for several weeks. Do not store potatoes in the refrigerator, at a temperature below 40 degrees, F. will cause the potatoes to develop a sweet taste. This is due to the conversion of starch to sugar, which causes potatoes to darken when cooked. If you store potatoes at room temperature, use them within a week or so.
Check out my informational web pages on Potatoes, how to make Perfect Baked Potatoes and Perfect Mashed Potatoes.
Spinach
1 pound of fresh spinach leaves will cook down to about 1 cup cooked spinach. for a side dish of cooked spinach, figure 8 ounces raw spinach per serving.
Like all greens, spinach should be washed as soon as you buy it. Loose spinach can be very gritty, so it must be thoroughly rinsed (it can’t be washed enough). It grows in sandy soils that seem to cling to the growing leaves.
The easiest way to wash spinach is to put it into a sink or large container of cold water. Remove stems by twisting or cutting spinach leaves off just above stem line and immerse in water. Swish leaves around, then let them stand for a few minutes while dirt sinks to the bottom. Thoroughly dry by using a salad spinner (my favorite way) or by blotting with paper towels. Wrap in dry paper towels and seal in a plastic bag for storage.
Tomatoes
Tomatoes do not develop adequate flavor unless allowed to ripen on the vine. Seek out locally grown tomatoes whenever possible. They may not be as “pretty” as store bought, but beauty, of course, is only skin deep. The fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself – if it doesn’t, your tomato will lack flavor and, as far as I’m concerned, will be good only for decoration!
Since fresh tomatoes are summer fare and off-season tomatoes are rarely flavorful, substitute canned Italian plum tomatoes in cooked dishes. Cook for ten minutes to reduce the liquid and enhance the taste.
Check out my informational web pages on Tomatoes and lots of Tomato Recipes and How To Peel Fresh Tomatoes, Metallic Taste in Tomatoes, Oven Slow-Roasted Tomatoes, Dehydrated Tomatoes.