A Guide to Fresh Vegetables
Page Two
There are no set rules for buying vegetables because they all have individual characteristics and values. Experience in personal selection is the best teacher. The following alphabetical list is designed as a handy reference to help you make your selections. Read the first part of this article here.
Mushrooms
Grown in houses, cellars or caves, mushrooms are available year-round in varying amounts. Most come from Pennsylvania, but many are produced in California, New York, Ohio and other states.
We usually describe mushrooms as having a cap (the wide portion on top), gills (the numerous rows of paper-thin tissue seen underneath the cap when it opens) and a stem.
Look for: Young mushrooms that are small to medium in size. Caps should be either closed around the stem or moderately open with pink or light-tan gills. The surface of the cap should be white or creamy, or uniform light brown if of a brown type.
Avoid: Overripe mushrooms (shown by wide-open caps and dark, discolored gills underneath) and those with pitted or seriously discolored caps.
Okra
Okra is the immature seed pod of the okra plant, generally grown in southern states.
Look for: Tender pods (the tips will bend with very slight pressure) under 4-1/2 inches long. They should be bright green color and free from blemishes.
Avoid: Tough, fibrous pods, indicated by tips which are stiff and resist bending or by a very hard body of the pod, or by pale, faded green color.
Onions
The many varieties of onions grown commercially fall into three general classes, distinguished by color: yellow, white and red. Onions are available year-round, either fresh or from storage. Major onion-growing states are California, New York, Texas, Michigan, Colorado, Oregon and Idaho.
Look for: Hard or firm onions which are dry and have small necks. They should be reasonably free from green sunburn spots or other blemishes.
Avoid: Onions with wet or very soft necks, which usually are immature or affected by decay. Also avoid onions with thick, hollow, woody centers in the neck or with fresh sprouts.
Onions (green), leeks
Onions and leeks (sometimes called scallions) are similar in appearance, but are somewhat different in nature. Green onions are ordinary onions harvested very young. They have very little or no bulb formation, and their tops are tubular.
Leeks have slight bulb formation and broad, flat, dark-green tops. Sold in small, tied bunches, they are all available to some extent throughout the entire year, but are most plentiful in spring and summer.
Look for: Bunches with fresh, crisp, green tops. They should have portions extending two or three inches up from the root end.
Avoid: Yellowing, wilted, discolored or decayed tops (indicating flabby, tough or fibrous condition of the edible portions). Bruised tops will not affect the eating quality of the bulbs, if the tops are removed.
Parsley
Parsley is generally available the year-round. It is used both as a decorative garnish and to add its own unique flavor.
Look for: Fresh, crisp, bright-green leaves, for both the curled-leaf and the flat-leaf types of parsley. Slightly wilted leaves can be freshened by trimming off the ends of the stems and placing them in cold water.
Avoid:
Yellowing, discolored, or decayed leaves.
Parsnips
Although available to some extent throughout the year, parsnips are primarily late-winter vegetables because the flavor becomes sweeter and more desirable after long exposure to cold temperatures, below 40 °F.
Look for: Parsnips of small or medium width that are well formed, smooth, firm and free from serious blemishes or decay.
Avoid: Large, coarse roots (which probably have woody, fibrous, or pithy centers) and badly wilted and flabby roots (which will be tough when cooked).
Peppers
Most of the peppers that you'll find are the sweet green peppers, available in varying amounts throughout the year, but most plentiful during late summer. (Fully matured peppers of the same type have a bright red color.) A variety of colored peppers are also available, including white, yellow, orange, red and purple.
Look for: Peppers with deep, characteristic color, glossy sheen, relatively heavy weight and firm walls or sides.
Avoid:
Peppers with very thin walls (indicated by lightweight and flimsy sides), peppers that are wilted or flabby with cuts or punctures through the walls and pepper with soft watery spots on the sides (evidence of decay).
Potatoes
For practical purposes, potatoes can be put into three groups, although the distinctions between them are not clear-cut, and there is much overlapping.
"New potatoes" is a term most frequently used to describe those potatoes freshly harvested and marketed during the late winter or early spring. The name is also widely used in later crop producing areas to designate freshly dug potatoes which are not fully matured. The best uses for new potatoes are boiling or creaming. They vary widely in size and shape, depending upon variety, but are likely to be affected by "skinning" or "feathering" of the outer layer of skin. Skinning usually affects only their appearance.
"General purpose potatoes" include the great majority of supplies, both round and long types, offered for sale in markets. With the aid of air-cooled storage, they are amply available throughout the year. As the term implies, they are used for boiling, frying and baking, although many of the common varieties are not considered to be best for baking.
Potatoes grown specifically for their baking quality also are available. Both variety and area where grown are important factors affecting baking quality. A long variety with fine, scaly netting on the skin, such as the Russet Burbank, is commonly used for baking.
Look for: 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.
Avoid: Potatoes with large cuts, bruises, or decay (they'll cause waste in peeling) and sprouted or shriveled potatoes.
Also avoid green potatoes. The green portions, which contain the alkaloid solanin, may penetrate the flesh and cause bitter flavor.
Radishes
Radishes, available the year-round, are most plentiful from May through July. California and Florida produce most of our winter and spring supplies, while several northern states provide radishes the rest of the year.
Look for: Medium-size radishes -- 3/4 to 1 inch in diameter -- that are plump, round, firm and of a good, red color.
Avoid: Very large or flabby radishes (likely to have pithy centers). Also avoid radishes with yellow or decayed tops (sign of over-age).
Rhubarb
This highly specialized vegetable is used like a fruit in sweetened sauces and pies. Very limited supplies are available during most of the year, with best supplies available from January to June.
Look for: Fresh, firm rhubarb stems with a bright, glossy appearance. Stems should have a large amount of pink or red color, although many good-quality stems will be predominantly light green. Be sure that the stem is tender and not fibrous.
Avoid: Either very slender or extremely thick stems, which are likely to be tough and stringy. Also avoid rhubarb that is wilted and flabby.
Rutabagas (see Turnips)
Spinach (see Greens)
Squash (Summer)
Summer squash includes those varieties which are harvested while still immature and when the entire squash is tender and edible. They include the yellow Crookneck, the large Straightneck, the greenish-white Patty Pan and the slender green Zucchini. Some of these squash are available at all times of the year.
Look for: Squash that are tender and well developed, firm, and fresh-appearing. You can identify a tender squash, because the skin is glossy instead of dull, and it is neither hard nor tough.
Avoid: Stale or overmature squash, which will have a dull appearance and a hard, tough surface. Such squash usually have enlarged seeds and dry, stringy flesh. Also avoid squash with discolored or pitted areas.
Squash (Fall and winter)
Winter squash are those varieties which are marketed only when fully mature. Some of the most important varieties are the small corrugated Acorn (available all year-round), Butternut, Buttercup, green and blue Hubbard, green and gold Delicious and Banana. Winter squash is most plentiful from early fall until late winter.
Look for: Full maturity, indicated by a hard, tough rind. Also look for squash that is heavy for its size (meaning a thick wall and more edible flesh). Slight variations in skin color do not affect flavor.
Avoid: Squash with cuts, punctures, sunken spots, or moldy spots on the rind. These are indications of decay. A tender rind indicates immaturity, which is a sign of poor eating quality in winter squash varieties.
Sweet potatoes
Two types of sweet potatoes are available in varying amounts the year-round. Moist sweet potatoes, sometimes called yams, are the most common type. They have orange-colored flesh and are very sweet. (The true yam is the root of a tropical vine which is not grown commercially in the United States.) Dry sweet potatoes have pale-colored flesh and are low in moisture.
Most sweet potatoes are grown in the southern tier and some eastern states, in an area from Texas to New Jersey. California also is a major producer.
Look for: Firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay. Because they are more perishable than white potatoes, extra care should be used in selecting sweet potatoes.
Avoid: Sweet potatoes with worm holes, cuts, grub injury, or any other defects which penetrate the skin; this causes waste and can readily lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste.
Decay is the worst problem with sweet potatoes and is of three types: wet, soft decay; dry, firm decay which begins at the end of the potato, making it discolored and shriveled; and dry rot in the form of sunken, discolored areas on the sides of the potato. Sweet potatoes should not be stored in the refrigerator.
Tomatoes
Extremely popular and nutritious, tomatoes are in moderate to liberal supply throughout the year. Florida, California and a number of other states are major producers, but imports supplement domestic supplies.
The best flavor usually comes from locally grown tomatoes produced on nearby farms. This type of tomato is allowed to ripen completely before being picked. Many areas, however, now ship tomatoes which are picked right after the color has begun to change from green to pink.
If your tomatoes need further ripening, keep them in a warm place but not in direct sunlight. Unless they are fully ripened, do not store tomatoes in a refrigerator -- the cold temperatures might keep them from ripening later on and ruin the flavor.
Look for: Tomatoes which are smooth, well ripened and reasonably free from blemishes. For fully ripe fruit, look for an overall rich, red color and a slight softness. Softness is easily detected by gentle handling.
For tomatoes slightly less than fully ripe, look for firm texture and color ranging from pink to light red.
Avoid: Soft, overripe, or bruised tomatoes, and tomatoes with sunburn (green or yellow areas near the steam scar), and growth cracks (deep brown cracks around the steam scar). Also avoid decayed tomatoes which will have soft, water-soaked spots, depressed areas, or surface mold.
Turnips
The most popular turnip has white flesh and a purple tope (reddish-purple tinting of upper surface). It may be sold "topped" (with leaves removed) or in bunches with tops still on, and is available in some food stores most of the year.
Look for: Small or medium-size, smooth, fairly round, and firm vegetables. If sold in bunches, the tops should be fresh and should have a good green color.
Avoid: Large turnips with too many leaf scars around the top and with obvious fibrous roots.
Rutabagas are distinctly the yellow-fleshed, large-sized relatives of turnips. They are available generally in the fall and winter, but cold-storage rutabagas are often available in the spring. Late winter storage rutabagas are sometimes coated with a thin layer of paraffin to prevent loss of moisture and shriveling. The paraffin is readily removed with the peeling before cooking.
Look for: Heavy weight for their size, generally smooth, round or moderately elongated shape and firmness.
Avoid: Rutabagas with skin punctures, deep cuts, or decay.
Watercress
Watercress is a small, round-leaved plant that grows naturally (or it may be cultivated) along the banks of freshwater streams and ponds. It is prized as an ingredient of mixed green salads and as a garnish, because of its spicy flavor. Watercress is available in limited supply through most of the year.
Look for: Watercress that is fresh, crisp and has a rich green color.
Avoid: Bunches with yellow, wilted or decayed leaves.
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About this information: This information was provided by the US Agricultural Marketing Service.
Grown in houses, cellars or caves, mushrooms are available year-round in varying amounts. Most come from Pennsylvania, but many are produced in California, New York, Ohio and other states.
Okra is the immature seed pod of the okra plant, generally grown in southern states.
The many varieties of onions grown commercially fall into three general classes, distinguished by color: yellow, white and red. Onions are available year-round, either fresh or from storage. Major onion-growing states are California, New York, Texas, Michigan, Colorado, Oregon and Idaho.
Onions and leeks (sometimes called scallions) are similar in appearance, but are somewhat different in nature. Green onions are ordinary onions harvested very young. They have very little or no bulb formation, and their tops are tubular.
Parsley is generally available the year-round. It is used both as a decorative garnish and to add its own unique flavor.
Yellowing, discolored, or decayed leaves.
Although available to some extent throughout the year, parsnips are primarily late-winter vegetables because the flavor becomes sweeter and more desirable after long exposure to cold temperatures, below 40 °F.
Most of the peppers that you'll find are the sweet green peppers, available in varying amounts throughout the year, but most plentiful during late summer. (Fully matured peppers of the same type have a bright red color.) A variety of colored peppers are also available, including white, yellow, orange, red and purple.
Peppers with very thin walls (indicated by lightweight and flimsy sides), peppers that are wilted or flabby with cuts or punctures through the walls and pepper with soft watery spots on the sides (evidence of decay).
For practical purposes, potatoes can be put into three groups, although the distinctions between them are not clear-cut, and there is much overlapping.
Radishes, available the year-round, are most plentiful from May through July. California and Florida produce most of our winter and spring supplies, while several northern states provide radishes the rest of the year.
This highly specialized vegetable is used like a fruit in sweetened sauces and pies. Very limited supplies are available during most of the year, with best supplies available from January to June.
Summer squash includes those varieties which are harvested while still immature and when the entire squash is tender and edible. They include the yellow Crookneck, the large Straightneck, the greenish-white Patty Pan and the slender green Zucchini. Some of these squash are available at all times of the year.
Winter squash are those varieties which are marketed only when fully mature. Some of the most important varieties are the small corrugated Acorn (available all year-round), Butternut, Buttercup, green and blue Hubbard, green and gold Delicious and Banana. Winter squash is most plentiful from early fall until late winter.
Two types of sweet potatoes are available in varying amounts the year-round. Moist sweet potatoes, sometimes called yams, are the most common type. They have orange-colored flesh and are very sweet. (The true yam is the root of a tropical vine which is not grown commercially in the United States.) Dry sweet potatoes have pale-colored flesh and are low in moisture.
Extremely popular and nutritious, tomatoes are in moderate to liberal supply throughout the year. Florida, California and a number of other states are major producers, but imports supplement domestic supplies.
The most popular turnip has white flesh and a purple tope (reddish-purple tinting of upper surface). It may be sold "topped" (with leaves removed) or in bunches with tops still on, and is available in some food stores most of the year.
Watercress is a small, round-leaved plant that grows naturally (or it may be cultivated) along the banks of freshwater streams and ponds. It is prized as an ingredient of mixed green salads and as a garnish, because of its spicy flavor. Watercress is available in limited supply through most of the year.
About this information: This information was provided by the US Agricultural Marketing Service.
