Produce primer: a refresher course in selecting the ripest, best-tasting fruits and vegetables from the market

Vegetarian Times, August, 1996 by V.G. Hemingway

Beans

Green/String Beans: Green beans, also called snap beans or string beans, can be yellow or green, depending on their variety. Choose beans that are slender, snap easily and feel velvety. They should also be bright in color, no matter which variety you choose. Store them in a plastic bag in the refrigerator, where they will keep for four or five days.

Lima Beans: Choose lima beans that are plump, but not bulging and are free of any brown spots. Keep lima beans in their pods in the refrigerator. Like green beans, lima beans will keep in the refrigerator for about five days.

Broccoli: Choose broccoli with tightly-clustered buds, a firm head and a bluish tinge to the darkest buds. Avoid broccoli that feels rubbery. If you open the head and see a slight yellowing, that's not a sign of immaturity, but a sign that the head is very compact, which is preferable. Check the stem where the stalk has been cut. If it looks dry or shriveled, the broccoli has been sitting out too long. Don't forget that the peeled stem is also delicious in salads or steamed by itself. Store broccoli in a plastic bag and keep in the refrigerator.

Brussels Sprouts: Look for Brussels sprouts that are bright green, have compact leaves and feel firm to the touch. Brussels sprouts are too old if they have puffy heads or have a yellowish tinge. As with broccoli, check where the bud was cut--if the base is brown or very dry, pass. Brussels sprouts should be stored in a plastic bag in the refrigerator and used within a few days. Best October through February.

Cabbage: First farmed in ancient Rome, cabbage is still popular today. Choose cabbage heads that are heavy for their size and have compact leaves. Cabbage can be refrigerated for up to 10 days in a plastic bag.

Cauliflower: A member of the cabbage family, cauliflower can be eaten raw or cooked. Choose cauliflower that has white or cream-colored, compact curds. The leaves, which are edible, should be green, fresh-looking and free of dirt. Keep cauliflower in a plastic bag in the refrigerator.

Corn on the Cob: The husk should be green and free of brown spots. Pull back the husk from the ear and look for plump kernels. Choose corn that has been kept cool, as sugar begins turning to starch as soon as corn is picked; cold temperatures slow down this process. Store corn on the cob with the husks intact in the refrigerator and use as soon as possible. Best May through September.

Cucumbers: Choose cucumbers that are slender, have a rich green color and are firm to the touch. Remove the undesirable wax by scrubbing the skin with a vegetable brush or peeling. Store cucumbers in the refrigerator and use within a few days.

Eggplant: Choose eggplant that feel firm and solid, not hollow. Eggplant can be dark purple, reddish, white or yellow, but the skin should always be taut and unblemished. Shininess indicates the plant has been waxed. Store eggplant whole in a cool room or in the refrigerator, where it will keep for about a week.

Greens

Collards and Kale: Choose collards and kale that have crisp, undamaged leaves. Store collard and kale in a plastic bags and refrigerate. Use as soon as possible. Best January through February.