If you love to wander through farmers markets, or even the fresh produce section of your favorite store, looking for fresh, tender, flavorful vegetables…trying new and unusual produce…or just buying produce in season…and are sorely disappointed when you bring your finds to the dinner table, help has arrived. Whether you are looking to buy, keep for a few days, or save the flavors to last throughout the year, these guides can help you make informed buying decisions. And that could mean better produce, at a better price, with less waste.
The following pages provide specific information for buying and storing fresh vegetables and extending the shelf lives by freezing, canning, or drying, including
- when to buy/ when it's in season
- what qualities, colors, and aromas to look for
- what the major difference is in organic growing
- pesticide contamination concerns
- how to store
- how to freeze
- basic shelf lives
Beans, green beans, wax beans, and snap beans
Beans, lima, butter, and pinto beans
Cabbage, Red Cabbage, Chinese Cabbage
Celery Root or Celeriac
Chicory, Endive, Radicchio, Escarole, and Frisee
Peppers, Bell and Sweet
Squash, summer (soft-skinned, including Italian marrow, yellow straightneck, pattypan, zucchini)
Squash, winter (hard-skinned, such as acorn, banana, butternut, Des Moines, green and golden delicious, green and blue Hubbard)
Photo Source: imageMD
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