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Produce Lesson 101
All of this produce has been used in our Test Kitchens as we've prepared recipes. Here are some useful storage and time-saving tips
that will help you in the kitchen.
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- Asparagus: The best time to buy asparagus is spring, although it can be found year-round. When selecting spears, look for straight ones with tight purplish tips. This vegetable is best cooked the same day, but will keep three to four days in the coldest part of the refrigerator. Wrap tops with a damp paper towel, and submerge the base into water.
- Carrots: Choose small, slender, firm carrots with bright color. When purchasing the root vegetable with tops, discard the green tops before storing in the refrigerator because they drain moisture from the carrots making them limp. Store carrots in a zip-top plastic bag in the refrigerator's vegetable crisper. They will keep for several weeks, but will gradually lose their sweetness and firmness.
- Fresh ginger: Look for a thick nubby root with pale brown skin in the produce section of your grocery store or Asian market. Both fresh ginger and ground ginger contribute a sweet hot flavor, but cannot be used interchangeably. Ginger "hands" come in a variety of sizes, and will keep 3 weeks in the vegetable crisper, so buy only what you'll need. Peel ginger with a sharp knife or vegetable peeler. To release juices, smash with the edge of a knife after peeling.
- Garlic: One garlic bulb contains approximately 18 cloves. Choose a bulb that is plump and firm. Individual cloves dry out quickly when removed from the bulb but continue to offer great flavor and still can be used. If cloves start to sprout, cut in half, and remove the sprouting core.
- Green and red bell peppers: This mild variety of sweet peppers can be found year-round, but the peak time is during the summer months. Green bell peppers are the most common, but when allowed to age, they turn red and take on a sweet flavor. Store peppers in your refrigerator vegetable bin for about two weeks. Red and green peppers can be used interchangeably.
- Green onions: Also known as scallions, these young onions have a mild flavor and crisp texture. The dark green tops offer less flavor and more color than the white stem end. Use a combination of both the white and green portions in recipes. Store in a zip-top plastic bag in the refrigerator for up to one week.
- Iceberg lettuce: Look for firm, round heads of lettuce with crisp outer green leaves. Avoid overly large heads, because the outer leaves and ribs will be tough. Before rinsing lettuce, discard bruised outer leaves, and twist out the core. Tear lettuce with your hands; do not use a knife. Store in a plastic bag in your refrigerator's vegetable crisper.
- Mushrooms: Perishable mushrooms come in a variety of colors, shapes, sizes, and flavor profiles. Before using, wipe off with a damp paper towel, or use a clean toothbrush to remove all grit on tops and underneath gills. Keep mushrooms in the refrigerator for one to two days on a baking sheet covered with plastic wrap. Save extra mushrooms by cooking them in butter first, and then freezing in an airtight container for 1 month.
- New potatoes: New potatoes can be harvested anytime and are ideal for tossing with fresh vegetables or pan roasting. Cooking them in their skin helps preserve their nutrients. After boiling the skins, they peel off easily with a sharp paring knife.
- Plum tomatoes: Also known as Roma tomatoes, this egg-shape variety has fewer seeds and a more concentrated flavor. Their meaty texture makes them an excellent choice for sauces and Italian dishes. Keep ripe tomatoes at room temperature for a day, but refrigerate for longer storage. Eight roma tomatoes equal approximately 1 pound.
- Radishes: Available year-round, this vegetable's crunchy texture and peppery flavor make it ideal for salads. Remove leaves, trim tops and tips, and use within three to four days.
- Romaine lettuce: These dark green leaves have a slightly bitter flavor and crunch, making them perfect for salads using a combination of other greens. Choose full dark green leaves on the outside that lighten to white in the center.
- Squash: These vegetables are divided into two categories--summer and winter. Zucchini and yellow squash are examples of summer squash with soft skins, edible seeds, and a mild flavor. Winter squash includes hard-shelled butternut and acorn. Summer squash is available year-round and can be used for boiling, baking, and frying. Select small pieces, and refrigerate 1 week in the vegetable crisper.
- Sweet potatoes: Colors vary from tan to brownish-red. Choose potatoes that are chunky, and medium-size that taper towards the ends. When baking sweet potatoes, purchase all uniform size potatoes for even baking. Sweet potatoes are poor keepers, store in a dark humid place for 2 weeks.
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