Creative Vegetable Cookery (cont.)

Introduction
Rate Your Vegetable Use
Why Eat Vegetables?
How To Increase Vegetables In Your Diet
Kids Who Won't Eat Vegetables?
All Vegetables Not Born Equal
The Effect Of Processing
Cooking Tips
Cooking Methods
Safety
Selection And Storage Of Vegetables
Ideas For Serving
Recipes

Selection And Storage Of Vegetables

General Guidelines for Selection

• Consider the intended use. For example, canned tomatoes may be less expensive, can be kept on hand, take less time and produce a better chili than fresh tomatoes.
• Time of year is important. Produce that is in season will usually give you the best quality and best buy.
• Consider the storage available. Buy only what you can store and use within the recommended time.
• Handle produce gently.
• Poor quality vegetables usually have lower food value, less flavor and more waste.
• Just before going to the grocery store check out counter, pick up frozen vegetables that are frozen solid and get them to the freezer as quickly as possible.
• Buy canned vegetables in cans without any signs of damage.
• Dried vegetables should be in tightly sealed in undamaged packages.

See the following information for selection factors specific to various fresh vegetables.

General Guidelines for Storage

• Proper storage is necessary to maintain food value, flavor, color and texture. Most fresh vegetables should be kept cold and humid. Keeping vegetables in a plastic bag or in the hydrator (crisper) compartment of the refrigerator, or both, is suggested for increasing storage humidity.
• DO NOT REFRIGERATE potatoes, sweet potatoes and hard-shell (winter) squash. Cold temperatures convert the starch into sugar which affects the flavor. Store them at cool room temperatures40 to 50 degrees Fahrenheit is best. Potatoes should be kept in a dark, dry place.
• Sort vegetables before storing and remove any with bruises or soft spots.
• If you wash them before storing them, drain them well.
• Frozen vegetables should be stored at 0 degrees Fahrenheit or lower, and can be stored for 8 to 12 months.
• Canned vegetables should be stored in a cool, dry place and used within a year for top quality.
• Dried vegetables need to be in an airtight container and stored in a cool, dry place. They are best if used within a few months.

See the following information for storage tips specific to various fresh vegetables.

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Vegetable    What To Look For			 How To Store       How Long
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ARTICHOKES   Choose compact, heavy plump         Keep cold          Few days.
	     globes w/ large fresh-looking,      and humid 
	     tightly clinging leaf scales of     until ready             
	     bright green in spring that may     to use.
	     be bronzed in winter. Size does  
	     not affect quality.                           
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ASPARAGUS    Closed, compact tips, smooth,       Refrigerate        Few days. 
	     round spears and a fresh
	     appearance. A rich green color
	     should cover most of the spear.
	     Stalks should be tender almost as 
	     far down as the green extends.
	     Size of stalk has no relationship
	     to tenderness. 
		
		AVOID:                                   
		- Stalks that are soaking in
		  water.      
		- Tips that are open and spread
		  out, moldy or decayed.                
		- Ribbed spears (with
		  up-and-down ridges, or that
		  are not approximately round).    
		  All the above are signs of
		  aging, and mean toughness and
		  poor flavor.               
		- Avoid excessively sandy
		  spears because sand grains
		  can lodge beneath the scales 
		  or in the tips and are 
		  difficult to remove in
		  washing.                       
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GREEN BEANS  Green, without scars,               Store whole        1 week
	     discoloration or strings. Pods      in the     
	     should be firm, crisp and slender.  refrigerator.
	     When broken, they should snap.           
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BEETS 	     Beets should be firm, round,        Refrigerate        Tops, as soon
	     with a slender tap root (the                           as possible.
	     large main root); should be a                          Roots, 1 week
	     rich, deep red color and smooth
	     over most of the surface. If beets
	     are bunched, you can judge their           
	     freshness fairly accurately by the         
	     condition of the tops. Badly
	     wilted or decayed tops indicate a
	     lack of freshness, but the roots
	     may be satisfactory if they
	     are firm.             
		
		AVOID:                                     
		- Elongated beets with round,
		  scaly areas around the top 
		  surface as these will be 
		  tough, fibrous and strong-
		  flavored.        
		- Wilted, flabby beets which
		  have been exposed to the air
		  too long.               
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BROCCOLI     A firm, compact cluster of small    Refrigerate. 	    3 to 5 days
	     flower buds, with none opened       Rinse and trim   
	     enough to show the bright yellow    leaves and just         
	     flower. Bud clusters should be      stalk ends        
	     dark green or sage green or even    before using.       
	     green with a decidely purplish                         
	     cast. Stems should not be too                           
	     thick or tough.                                          
	                                                             
		AVOID:                                                
		- Broccoli with spread bud                             
		  clusters, enlarged or open                       
		  buds, yellowish green color                        
		  or wilted condition, all of                          
		  which are signs of                                 
		  overmaturity and overlong                          
		  display.                                            
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BRUSSELS     Should be firm, compact and have    Refrigerate.       3 to 5 days
SPROUTS	     bright leaves.                
	         
		AVOID:                               
		- Yellow, soft or loose leaves.        
		- Small holes and ragged edges       
		  that may indicate worms.             
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CABBAGE	     Heads should be reasonably solid    Refrigerate        1 to 2 weeks
	     and heavy in relation to size,      in plastic 
	     with a good green or red color.     bag or film.  
	
		AVOID:                  
		- Wilted or decayed outer
		  leaves or those with leaves
		  turning decidely yellow or
		  with worm damage.                         
		- Separation of the stems of
		  leaves from the ventral
		  stem at the base of the
		  head, for this indicates age.                   
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CARROTS	     Well formed with smooth skins       Refrigerate,       2 to 3 weeks
	     and good orange color.              cold and humid           
	          				  
		AVOID:  
		- Wilted, flabby, rough or
		  cracked carrots and those
		  with green "sunburned" areas
		  at the top, or spots of
		  soft decay. 
-------------------------------------------------------------------------------
CAULIFLOWER  White to creamy-white, compact,     Refrigerate        1 week 
	     solid and clean curds. A slightly   in crisper
	     granular or "ricey" texture of
	     the curd will not hurt the
	     eating quality if the surface is      
	     compact. Ignore small green
	     leaflets extending through the
	     curd. If jacket leaves are
	     attached, a good green color is
	     a sign of freshness.                   
	         
		AVOID:                                    
		- A spreading of the curd,
		  which is a sign of aging or
		  over-maturity.                   
		- Also, severe wilting or many
		  discolored spots on the curd.                        
		- A smudgy or speckled
		  appearance of the curd,
		  which is a sign of insect
		  injury, mold growth or decay.                          
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CELERY	     Stalks should have a solid feel     Refrigerate        1 to 2 weeks
	     and fresh-looking leaflets. Soft    in crisper                          
	     branches indicate possible              
	     pithiness.                                              
	                                               
		AVOID:                                    
		- Wilted stalks.                          
		- Brown or black discoloration     
		  in central branches. You can     
		  freshen celery somewhat by       
		  placing the butt end in 
		  water, but badly wilted 
		  celery will never become 
		  really fresh again.               
-------------------------------------------------------------------------------
CORN 	     Fresh, succulent husks with         Immediately        As soon as
	     good green	color, silk ends that    shuck the corn,    possible
	     are free from decay or worm         wrap in plastic 
	     injury, and stem ends (opposite     and refrigerate.   
	     from the silk) that are not too     If corn must be          
	     discolored or dried. Select ears    stored a few  
	     that are well covered with plump,   days, soak the   
	     not-too-mature kernels.             ears in cold      
	                                         water for 30      
		AVOID:                           minutes, drain   
		- Ears with underdeveloped       and refrigerate
		  kernels which lack yellow      in plastic.
		  color (in yellow varieties).     
		- Old ears with very large         
		  kernels and ears with dark       
		  yellow kernels with depressed    
		  areas on the outer surface.      
		- Ears with yellowed, wilted        
		  or dried husks or discolored      
		  and dried out stem ends.                 
-------------------------------------------------------------------------------
CUCUMBERS    Good green color, firmness over     Cool and humid     1 week 
	     entire length. Well-shaped and 
	     well-developed, but not be too 
	     large in diameter. Good cucumbers 
	     typically have many small lumps 
	     on their surfaces. They may have 
	     some white or greenish-white color
	     and still be of top quality. The 
	     edible wax coating is to prevent 
	     moisture loss. 
                          	
		AVOID:                                   
		- Puffy or overgrown cucumbers 
		  which are large in diameter 
		  and have a dull color, turning 
		  yellowish.                       
		- Withered or shriveled ends, 
		  for these are signs of 
		  toughness and bitter flavor. 
-------------------------------------------------------------------------------
EGGPLANT     Firm and heavy with smooth, dark    Cool and humid:    1 week 
	     purple or purple-black skin that    provide enough 
	     is free of scars and cuts.          space to protect
		                                 delicate skin.         
		AVOID:                                       
		- Wilted, shriveled or soft 
		  eggplants as they are 
		  usually bitter.                 
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ENDIVE/      Should be fresh, clean, crisp 	 Cold and moist     As soon 
ESCAROLE/    and cold.                            	            as possible-
CHICORY 						            within 1 
		AVOID:						    week
		- Dry, yellowing or wilted 
		  leaves or those showing 
		  reddish discoloration of           
		  the hearts.                            
-------------------------------------------------------------------------------
LEEKS  	     Fresh green tops with necks 	 Refrigerate        1 week 
	     branched two or three inches from 
	     the root. No more than 1-1/2 
	     inches in diameter.       
	
		AVOID:                                    
		- Wilted or damaged tops which 
		  are a sign of aging and 
		  tough, fibrous roots.        
-------------------------------------------------------------------------------
LETTUCE	     Solid head type, iceberg, should    Refrigerate in     1 week 
	     be fairly firm with crisp,          tightly closed      
	     medium-green outer leaves.          plastic bag         
	     Butterhead, romaine, bibb and leaf                      
	     should have good color without      
	     wilted leaves, insects or dirt.          
	
		AVOID:                                   
		- Heads of iceberg type which 
		  are very hard and which lack 
		  green color (signs of 
		  overmaturity). Such heads 
		  sometimes develop discoloration 
		  in the center of the leaves 
		  (the mid-ribs) and may have a 
		  less attractive flavor.                  
		- Irregular shapes and hard bumps 
		  on top that may indicate the 
		  presence of overgrown central 
		  stems.                           
-------------------------------------------------------------------------------
MUSHROOMS    Young mushrooms that are small to   Refrigerate in a   As soon as  
	     medium in size. Clean caps which    paper bag or in    possible, 
	     are either closed around the stem   the cardboard or   fresh, young
	     or moderately open with pink or     plastic container  up to 1 week.
	     light tan gills. The surface of     in which they   
	     the cap should be white or creamy   were purchased,              
	     or light brown. Those with open     but only if the r        
	     veils, caused by water loss as      overwrap has holes        
	     they mature, are fine for cooking   in it for       
	     purposes but should be used  	 ventilation. 
	     promptly.				 Mushrooms stored 
						 in plastic bags 
		AVOID:                           will become slimy.                   	    
		- Overripe mushrooms (shown by   Or saute lightly 
		  wide-open caps and dark,       in fat and freeze.
		  discolored gills underneath).     
		- Those with pitted or 
		  seriously discolored caps.       
-------------------------------------------------------------------------------
OKRA	     Pods should be young and tender, 	 Refrigerate        3 to 5 days
	     preferably 2 to 4 inches long.                      
	
		AVOID:                                          
		- Dull, dry or shriveled pods.   
-------------------------------------------------------------------------------
ONIONS, DRY  Hard, firm, dry with papery skin	 Keep at room       3 to 4  
	     and small necks. Moisture at the	 temperature in a   months
	     neck indicates decay.               well ventilated      
						 area or 	    
		AVOID:                           refrigerate, but       
		- Those with thick, hollow       always keep them 
		  centers in the neck or with    dry.
		  fresh sprouts.              
-------------------------------------------------------------------------------
ONIONS,      Fresh, crisp green tops. 	         Refrigerate in     A few days.
GREEN						 plastic.
		AVOID:                                         
		- Bunches with wilted or 
		  discolored leaves.                            
-------------------------------------------------------------------------------
ONIONS,      Shiny with tissue-thin skin and     A cool, dry well-  1 month 
SWEET	     tight, dry necks. Skin color,       ventilated area 
	     although usually yellow, may be   	 in a single layer.       
	     red or white as well. Shape varies 
	     from flat to round.                                 
	
		AVOID:                                             
		- Spongy onions.                        
-------------------------------------------------------------------------------
PARSNIPS     Smooth, firm, well-shaped of small  Refrigerate in a   2 to 4 weeks
	     to medium size. Discoloration may 	 plastic bag. Some  
	     be an indication of freezing.       recommend some   
						 time at room 
		AVOID:                           temperature for       
		- Roots that are badly wilted    full flavor.  
		  or flabby. development before  
		  use. They will be tough when                         
                  cooked.
-------------------------------------------------------------------------------
PEPPERS,     Fresh-looking, firm, thick-fleshed  Cool and humid     A few days 
SWEET	     and of bright color, depending on  		    to 1 week 
	     stage of maturity. Red sweet  
	     peppers are green peppers which  
	     have matured and changed color.  
	     Golden and purple also available.

		AVOID: 
		- Peppers which are soft or 
		  dull looking or have soft,         
                  watery spots.              
-------------------------------------------------------------------------------
POTATOES     Smooth, clean, fairly well          Store in cool,     Several  
	     shaped, uncut, unbruised and        well-ventilated    months.
	     without sprouts. Should not show    dark area. Do          
             any green.                          not refrigerate.
                         
					         Store in cool (45  
						 to 50 degrees),  
						 well-ventilated  
						 dark area. Do not 
						 refrigerate. If 
						 stored at too 
						 cool a temperature,  
						 potatoes may turn 
						 dark during 
						 cooking.
-------------------------------------------------------------------------------
SQUASH,      Small to medium size for the most   Refrigerate in     Use as soon
SUMMER       tender and tasty. Fresh looking,    perforated         as possible
	     of good shape and color for the 	 plastic bag. Wash  (3 to 5 days)
	     variety. Completely edible.         justbefore using.
-------------------------------------------------------------------------------
SQUASH,      Shell should be intact with no      A cool, dry,       Several  
WINTER       soft spots or cracks. Should feel   well-ventilated    months.
	     heavy for their size.               place. Do not             
                                                 refrigerate.
-------------------------------------------------------------------------------
SWEET 	     Firm, well-shaped with clean,       Dry, well-         3 to 4 
POTATOES     smooth skin.                        ventilated place.  months
						 Do not 
		AVOID:                           refrigerate.   
		- Soft spots or bruises.                             
-------------------------------------------------------------------------------
TOMATOES     Smooth, firm and plump with good    Cool room          Few days  
	     color. Good weight for size. Green  temperature away   to 1 week.
	     tomatoes will ripen but not         from direct     
	     have the flavor quality of          sunlight until    
	     vine-ripened. Do not bruise while   ripe, then 
	     handling. 				 refrigerate.
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[NEXT] [BACK]

[Introduction] [Rate Your Vegetable Use]
[Why Eat Vegetables?] [How To Increase Vegetables In Your Diet]
[Kids Who Won't Eat Vegetables?] [All Vegetables Not Born Equal] [The Effect Of Processing]
[Cooking Tips] [Cooking Methods] [Safety] [Ideas For Serving] [Recipes]

HE-482, April 1991 (Reviewed and Reprinted June 1998)