|
What's in
season in the Spring? |
| |
Picking it
out |
How to Store |
Preparation
Idea |
| Apricots |
Color should be uniform |
Store at room temperature, or
in refrigerator if fully ripe. |
Apricot tart with frangipane
cream. |
| Artichokes |
Should be tightly closed, feel
firm and heavy, with no discoloration. |
Keep in a closed plastic or
brown bag in the refrigerator. |
Steamed with fresh caper-lemon
aioli for dipping. |
| Asparagus |
Spears should be firm and
bright green (except white or purple asparagus). |
Refrigerate in open plastic
bag. |
Grilled asparagus with balsamic
vinegar and salt. |
| Avocados |
Squeeze gently for softness(for
immediate use); will ripen uncut at home.Too soft means going bad. |
Store at room temperature. |
Mashed in guacamole or diced
with mangos and red onions for fish topping. |
| Beets |
Fresh and unwilted greens. Use
beets quickly, before sugars turn to starch. |
Store in open plastic bags in
refrigerator. |
Roast beets, slice and layer
with goat cheese. |
| Carrots |
Bright green tops, crisp, deep
orange color. |
Store in closed plastic bag
with tops removed. |
Glaze with honey and bourbon. |
| Cauliflower |
Tightly packed florets without
discoloration. |
Store in closed plastic bag in
refrigerator. |
Blanch and cook with cream and
parmesan. |
| Cherries |
Shiny, firm, not squishy. Deep
scarlet or yellow. |
Refrigerate. Don't wash until
you're about to eat. |
In trifle with kirsch, custard
and cake. |
| English(Garden) Peas |
Pods filled but not bursting. |
Refrigerate in open plastic
bag. |
In salad, as side dish or in
risotto. |
| Fava Beans |
Slightly fuzzy to the touch.
Unblemished pods. |
Best cooked and eaten
immediately. |
Puree for crostini. |
| Radishes |
Firm and smooth. Small radishes
tend to be milder. |
Refrigerate in open plastic
bag. |
Shave over spinach salad with
goat cheese. |
| Rhubarb |
Crisp stalks in red, pink,
green or speckled color. |
Remove greens. Chill up to four
days. |
With strawberry in tarts. |
| Spinach |
Bright green leaves (flat or
crinkled). |
Wrap stalks in damp paper towel
and refrigerate in crisper. |
Use in salads, wilted in pasta
or as side dish. |
|
What's in
season in the Summer? |
|
|
Picking it
out |
How to Store |
Preparation
Idea |
| Berries |
Smell for aroma. Check
underside of carton to make sure it isn't berry stained or moldy. |
Store at room temperature if
using same day. Store in refrigerator on paper towel-lined plate. |
Best eaten fresh or in compote
with ice cream. |
| Corn |
Silk should look fresh with
unwilted leaves. Kernels should be plump, filled out. |
Store in crisper. Cook as soon
as possible. |
Barbecue, then shave off
kernels to toss in tomato salad. |
| Cucumbers |
Firm skins, not limp or
shriveled. English have smooth skin; Japanese have wrinkled skin. |
Store in refrigerator away from
apples and tomatoes for up to one week. |
Dice and add with garlic and
lemon juice to plain yogurt for vegetable dip. |
| Eggplant |
Shiny skin with firm, even
texture. Small to medium are younger and sweeter. |
Store in crisper. |
Marinate in balsamic and olive
oil and grill. |
| Figs |
Best when ripe and soft, almost
shriveled. No mold. |
Store in paper towel-lined
closed plastic bag in the refrigerator for two to three days. |
Stuff with goat cheese, wrap
with pancetta(Italian bacon) and grill. |
| Garlic |
Firm, plump heads with no
shoots. |
Store in cool, dark, dry place. |
Cut off top, drizzle with olive
oil, wrap in foil and roast at 400 degrees F (200 degrees C) for one
hour. Spread on crostini. |
| Green Beans |
Crisp and bright. |
Store in crisper. |
Add to pasta and salads. |
| Melons |
Cantaloupes: tan skin (not
green). Honeydews: creamy yellow skin. All, except watermelons, smell
sweet at stem end. Shouldn't hear seeds rattling when shaken. |
Store unripened at room
temperature. Store ripe in refrigerator. |
Slice and enjoy. |
| Nectarines |
Avoid fruit with green tinge.
Flesh gives slightly to pressure. |
Keep at room temperature. |
Cut in half and grill, then
fill pit with mascarpone. |
| Onions |
Sweet summer onions should be
firm. |
Store spring onions in
refrigerator and sweet onions in cool, dry place. |
Caramelize for sweet pizza
topping. |
| Plums |
Uniform color and some spring
when pressed. |
Store in refrigerator. |
Slice in fruit compote or use
as tart filling. |
| Potatoes |
Avoid sprouts. Small have
better flavor. |
Keep in cool, dark place. |
Roast with sea salt, herbs and
olive oil. |
| Strawberries |
Full red berries with some
shine. No trace of mold. |
Use as soon as possible; store
in crisper. |
Slice in spinach salad. |
| Summer Squash |
Not too scratched or limp; look
for juice coming out of stem to tell if truly fresh. |
Keep in crisper or at room
temperature. |
Slice and grill with olive oil
and salt. |
| Tomatoes |
Firm but not hard, aromatic,
full color. Cracking on skin doesn't matter. |
Store at room temperature out
of sun. |
Steam, slice and layer with
buffalo mozzarella and fresh basil, sprinkle with olive oil. |
|
What's in
season in the Fall? |
| |
WHAT TO LOOK FOR |
HOW TO STORE |
THE DISH |
| Apples |
No bruising or mushy, soft
skin. Should be firm--best test is taste. |
Refrigerate or keep at room
temperature. |
Gravenstein, Jonathan, pippin
or Rome Beauty for baking. Fuji, Pink Lady or Granny Smith for eating. |
| Arugula |
Deep green; avoid yellow
leaves. |
Paper towel-lined open plastic
bags in refrigerator. |
Use in salads, wilted in pastas
or to make pesto. |
| Broccoli |
Completely green with no
yellowing; should smell sweet, not like cabbage. |
Refrigerate in open plastic
bag. |
Braise in chicken stock with
red-pepper flakes. |
| Brussels Sprouts |
Buy on stalk. Avoid yellow or
brown leaves. |
Refrigerate. |
Slice thin and saute in olive
oil with pancetta. |
| Fennel |
Smooth white bulbs, firm to
touch. |
Keep stalk attached. |
Slice thin and marinate in
olive oil and lemon. |
| Hard-shelled Squash |
Butternut, pumpkin orkabocha;
no soft spots. |
Store in cool, dark place. |
Roasted for side dishes or
pureed in soups. |
| Pears |
Color and texture varies; best
when firm with some give at stem end. |
Room temperatureor in crisper. |
On gorgonzola crostini. |
| Persimmons |
Hachiya: squishy when ripe.
Fuyu: firm and orange. |
Keep at room temperature. |
Bake in cookies and bread
pudding. |
| Pomegranates |
Should feel heavy; with a few
cracks. |
Store at room temperature. |
Crush kernels and add juice to
champagne for aperitif. |
| Sweet Peppers |
Firm and crisp with glossy
skins. |
Store at room temperature. |
Roast and puree for pasta
sauce. |
| Sweet Potatoes |
Firm, smooth skin with no soft
spots. |
Store in cool, dark place. |
Roast with coarse salt and
olive oil. |
|
What's in
season in the Winter? |
| Broccoli Rabe |
Green color with no yellow
tinge. |
Store in closed plastic bag in
refrigerator. |
Braise for side dish or saute
for pasta. |
| Cabbage |
Firm, somewhat shiny, bright
color. |
Store in crisper. |
Use in soups, or as wrapping
for meat fillings. |
| Celery Root |
Look for fresh tops; trim off
hairy stems and skin. |
Store in open plastic bag lined
with damp paper towel. |
Grate and toss with mustard
caper dressing. |
| Citrus |
Should feel heavy. |
In crisper for up to two weeks. |
Enjoy alone; use juice in salad
dressings, or slice in salads. |
| Greens: Chard, Kale, Mustard |
Rich, dark leaves with no
yellowing. |
Store in damp towel-lined open
plastic bag. |
Cook in soups, or braise with
olive oil, garlic and chili pepper. |
| Leeks |
White stalk; fresh, well
hydrated top. |
Store in crisper. |
Slice for gratins or saute with
pancetta and peas for pasta. |
| Parsnips |
Whiter means fresher. |
Store in crisper. |
Roast with other root
vegetables. |
| Rutabagas |
Smooth, firm skin. |
Store in cool, dark place. |
Cook in soup or roast with
other root vegetables and herbs. |
| Turnips |
Greens fresh and unwilted; keep
for some time. |
Wash when ready to use; store
at room temperature. |
Add to last 40 minutes of pot
roast baking. |
