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

Lettuce: Choose heads that are firm and well-shaped, with no brown spots. Examine the base where the stalk was cut and don't buy if there are signs of dryness or decay. To store lettuce, wash and pat dry. Store in a plastic bag in the refrigerator and use within a few days.

Spinach: Look for dark green leaves, with no decay. The best way to store it: place the whole plant in a wide-mouthed jar filled with water, like a bouquet, and cover with a plastic bag in the fridge.

Peppers: Green, yellow and red peppers are the same vegetable, at different stages of ripeness and sweetness. Look for brightly-colored, unblemished, firm skin. Peppers will keep for about a week in the refrigerator.

Potatoes: Potatoes should be firm with no sprouts, green or black spots. Most of the nutrients lie just below the skin, so if you must peel, try not to peel too deeply. Potatoes should be stored in a cool, dark and well-aired bin or a paper bag. It's best to eat them within a week or two.

Squash: There are two types of squash: summer, which is tender-skinned, such as zucchini and pattypan, and winter, which is hard-shelled, such as a corn and butternut.

Choose summer squash that are tender and fresh-looking and have a skin that is soft enough to puncture with a fingernail. They perish easily, so store in the refrigerator and use as soon as possible.

Pick winter squash that have thick rinds, are heavy for their size and are free of soft spots. Winter squash are hardy and will keep for several months if stored in a cool, dry place such as the basement.

Tomatoes: To avoid mushy tomatoes, choose those that are firm to the touch. Most people will tell you to choose vine-ripened tomatoes, which are harder to find because they are too delicate to be shipped for long distances. They will have a strong tomato fragrance. Avoid those with soft spots or cracks, signs of old age.

Store tomatoes in a warm location but not in direct sunlight. They will keep for about a week.