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SEASONAL FOOD GUIDE
Garlic. Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darker green tops. Seasonality.SEASONAL FOOD GUIDE
Asparagus comes in green, white, purple and wild varities. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.SEASONAL FOOD GUIDE
Look for endive with tight heads that feel heavy for their size. All endive varieties should be free of black or mushy spots, with very few (to no) brown or wilting leaves.SEASONAL FOOD GUIDE
Any Produce Apples Apricots Artichokes Arugula Asian Pears Asparagus Avocados Bananas Basil Beets Black Eyed Peas Blackberries Blueberries Bok Choy Boysenberries Brambles Broccoli Brussels Sprouts Burdock Cabbage Cantaloupe Cardoons Carrots Cauliflower Celery Celery Root Chard Cherries Chestnuts Chickpeas Chicories Chili Peppers ChivesCilantro
SEASONAL FOOD GUIDE
Nutritional powerhouses, sweet potatoes come in an array of shapes and colors. Look for sweet potatoes without dark blemishes or soft,discolored areas.
SEASONAL FOOD GUIDE
WE'RE SORRY BUT VUE1 DOESN'T WORK PROPERLY WITHOUT JAVASCRIPT ENABLED. PLEASE ENABLE IT TO CONTINUE.SEASONAL FOOD GUIDE
Oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator. SEASONAL FOOD GUIDETRANSLATE THIS PAGESeasonal Food Guide
WWW.SEASONALFOODGUIDE.ORGTRANSLATE THIS PAGE www.seasonalfoodguide.org WWW.SEASONALFOODGUIDE.ORG 301 Moved Permanently. nginx/1.17.10 (Ubuntu)SEASONAL FOOD GUIDE
Garlic. Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darker green tops. Seasonality.SEASONAL FOOD GUIDE
Asparagus comes in green, white, purple and wild varities. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.SEASONAL FOOD GUIDE
Look for endive with tight heads that feel heavy for their size. All endive varieties should be free of black or mushy spots, with very few (to no) brown or wilting leaves.SEASONAL FOOD GUIDE
Any Produce Apples Apricots Artichokes Arugula Asian Pears Asparagus Avocados Bananas Basil Beets Black Eyed Peas Blackberries Blueberries Bok Choy Boysenberries Brambles Broccoli Brussels Sprouts Burdock Cabbage Cantaloupe Cardoons Carrots Cauliflower Celery Celery Root Chard Cherries Chestnuts Chickpeas Chicories Chili Peppers ChivesCilantro
SEASONAL FOOD GUIDE
Nutritional powerhouses, sweet potatoes come in an array of shapes and colors. Look for sweet potatoes without dark blemishes or soft,discolored areas.
SEASONAL FOOD GUIDE
WE'RE SORRY BUT VUE1 DOESN'T WORK PROPERLY WITHOUT JAVASCRIPT ENABLED. PLEASE ENABLE IT TO CONTINUE.SEASONAL FOOD GUIDE
Oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator. SEASONAL FOOD GUIDETRANSLATE THIS PAGESeasonal Food Guide
WWW.SEASONALFOODGUIDE.ORGTRANSLATE THIS PAGE www.seasonalfoodguide.org WWW.SEASONALFOODGUIDE.ORG 301 Moved Permanently. nginx/1.17.10 (Ubuntu) WWW.SEASONALFOODGUIDE.ORGTRANSLATE THIS PAGE www.seasonalfoodguide.orgSEASONAL FOOD GUIDE
Garlic. Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darker green tops. Seasonality.SEASONAL FOOD GUIDE
Asparagus comes in green, white, purple and wild varities. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.SEASONAL FOOD GUIDE
Look for endive with tight heads that feel heavy for their size. All endive varieties should be free of black or mushy spots, with very few (to no) brown or wilting leaves.SEASONAL FOOD GUIDE
For all varieties, choose fresh basil leaves that are rich in color. If pre-packaged, leaves should be vibrant and lacking dark spots or wilting, signs that the basil is less than fresh.SEASONAL FOOD GUIDE
Any Produce Apples Apricots Artichokes Arugula Asian Pears Asparagus Avocados Bananas Basil Beets Black Eyed Peas Blackberries Blueberries Bok Choy Boysenberries Brambles Broccoli Brussels Sprouts Burdock Cabbage Cantaloupe Cardoons Carrots Cauliflower Celery Celery Root Chard Cherries Chestnuts Chickpeas Chicories Chili Peppers ChivesCilantro
SEASONAL FOOD GUIDE
WE'RE SORRY BUT VUE1 DOESN'T WORK PROPERLY WITHOUT JAVASCRIPT ENABLED. PLEASE ENABLE IT TO CONTINUE.SEASONAL FOOD GUIDE
Nutritional powerhouses, sweet potatoes come in an array of shapes and colors. Look for sweet potatoes without dark blemishes or soft,discolored areas.
SEASONAL FOOD GUIDE
Oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator. WWW.SEASONALFOODGUIDE.ORGTRANSLATE THIS PAGE www.seasonalfoodguide.org WWW.SEASONALFOODGUIDE.ORG 301 Moved Permanently. nginx/1.17.10 (Ubuntu)SEASONAL FOOD GUIDE
Garlic. Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darker green tops. Seasonality.SEASONAL FOOD GUIDE
Asparagus comes in green, white, purple and wild varities. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.SEASONAL FOOD GUIDE
Look for endive with tight heads that feel heavy for their size. All endive varieties should be free of black or mushy spots, with very few (to no) brown or wilting leaves.SEASONAL FOOD GUIDE
For all varieties, choose fresh basil leaves that are rich in color. If pre-packaged, leaves should be vibrant and lacking dark spots or wilting, signs that the basil is less than fresh.SEASONAL FOOD GUIDE
Any Produce Apples Apricots Artichokes Arugula Asian Pears Asparagus Avocados Bananas Basil Beets Black Eyed Peas Blackberries Blueberries Bok Choy Boysenberries Brambles Broccoli Brussels Sprouts Burdock Cabbage Cantaloupe Cardoons Carrots Cauliflower Celery Celery Root Chard Cherries Chestnuts Chickpeas Chicories Chili Peppers ChivesCilantro
SEASONAL FOOD GUIDE
WE'RE SORRY BUT VUE1 DOESN'T WORK PROPERLY WITHOUT JAVASCRIPT ENABLED. PLEASE ENABLE IT TO CONTINUE.SEASONAL FOOD GUIDE
Nutritional powerhouses, sweet potatoes come in an array of shapes and colors. Look for sweet potatoes without dark blemishes or soft,discolored areas.
SEASONAL FOOD GUIDE
Oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator. WWW.SEASONALFOODGUIDE.ORGTRANSLATE THIS PAGE www.seasonalfoodguide.org WWW.SEASONALFOODGUIDE.ORG 301 Moved Permanently. nginx/1.17.10 (Ubuntu) WWW.SEASONALFOODGUIDE.ORGTRANSLATE THIS PAGE www.seasonalfoodguide.org WHEN LIMA BEANS ARE IN SEASON IN LOUISIANA Learn when lima beans are in season in the state of Louisiana. WE'RE SORRY BUT VUE1 DOESN'T WORK PROPERLY WITHOUT JAVASCRIPT ENABLED. PLEASE ENABLE IT TO CONTINUE. HOME WHY EAT SEASONALLY? ABOUT GET THE APP NEWSLETTER PRESS CONTACT Select a StateUse My LocationAlabamaAlaskaArizonaArkansasCaliforniaColoradoConnecticutDelawareFloridaGeorgiaHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUtahVermontVirginiaWashingtonWashington DCWest VirginiaWisconsinWyoming Any MonthCurrent Month SelectionEarly JanuaryLate JanuaryEarly FebruaryLate FebruaryEarly MarchLate MarchEarly AprilLate AprilEarly MayLate MayEarly JuneLate JuneEarly JulyLate JulyEarly AugustLate AugustEarly SeptemberLate SeptemberEarly OctoberLate OctoberEarly NovemberLate NovemberEarly DecemberLate December Any ProduceApplesApricotsArtichokesArugulaAsian PearsAsparagusAvocadosBananasBasilBeetsBlack Eyed PeasBlackberriesBlueberriesBok ChoyBoysenberriesBramblesBroccoliBrussels SproutsBurdockCabbageCantaloupeCardoonsCarrotsCauliflowerCeleryCelery RootChardCherriesChestnutsChickpeasChicoriesChili PeppersChivesCilantroCitrusClementinesCollard GreensCornCranberriesCucumbersCurrantsDatesEdamameEggplantEndiveFava BeansFennelFiddleheadsFigsGarlicGarlic ScapesGingerGooseberriesGrapefruitGrapesGreen BeansGreen OnionsGround CherriesHorseradishJicamaKaleKiwiKohlrabiLamb's QuartersLavenderLeeksLemongrassLemonsLettuceLima BeansMandarinsMangoesMelonsMintMorelsMushroomsMustard GreensNectarinesNettlesNopalesOkraOlivesOnionsOrangesOreganoPapayaParsleyParsnipsPea ShootsPeachesPeanutsPearsPeasPecansPeppersPersimmonsPineapplePistachiosPlumsPomegranatesPotatoesPummeloPumpkinPurslaneQuinceRadicchioRadishesRampsRapiniRaspberriesRhubarbRosemaryRutabagaSageSalsifyShallotsShell BeansSnap PeasSnow PeasSorrelSpinachSproutsStrawberriesSummer SquashSunchokesSweet PotatoesTangerinesTaroTarragonThymeTomatillosTomatoesTurnipsWatercressWatermelonWinterSquashYamsZucchini
PRODUCE AVAILABLE IN THE US DURING DIFFERENT MONTHS OF THE YEARAPPLES
Worldwide, there are more than 7,500 known varieties, 100 of which are grown commercially in the US. They all differ in shape, size, color, texture, aroma and flavor.Seasonality
APRICOTS
Apricots only ripen on the tree. Once picked, they become softer but not more flavorful. Look for fruit that is bright with no green tinge.Seasonality
ARTICHOKES
Look for a firm bulb with tightly closed bracts (petals). Discoloration on exterior bracts is usually a harmless symptom offrost damage.
Seasonality
ARUGULA
Like most tender greens, arugula is perishable and needs to be used within a few days of purchase. Look for crisp leaves withoutmushiness.
Seasonality
ASIAN PEARS
These rough-skinned fruits are crisp and juicy, and rounder in shape than other pears. Flavors range from barely sweet to tangy and sharp.Seasonality
ASPARAGUS
Asparagus comes in green, white, purple and wild varities. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.Seasonality
AVOCADOS
Its skin may be smooth or bumpy, bright green or black, and they can be pear-shaped, egg-shaped or spherical. An avocado is ripe when it yields to gentle pressure when squeezed.Seasonality
BANANAS
Unless you intend to eat them right away, look for a bunch that is still slightly green and allow them to ripen on your counter. They should be firm, without bruised or black spots.Seasonality
BASIL
For all varieties, choose fresh basil leaves that are rich in color. If pre-packaged, leaves should be vibrant and lacking dark spots or wilting, signs that the basil is less than fresh.Seasonality
BEETS
Beet roots, stems and leaves are all edible. Beets should feel heavy for their size, with no mushy areas. If greens are attached, they should not be wilted or have yellow spots.Seasonality
BLACK EYED PEAS
When it comes to fresh shell beans, look for pods that are plump and bumpy — you should be able to feel the fat seeds inside.Seasonality
BLACKBERRIES
Many brambles growers are not certified organic but do not spray their crops. Get as local as you can and ask the grower about their growingmethods.
Seasonality
BLUEBERRIES
Look for firm, dry, plump blueberries with smooth skin and no shriveled or moldy bits. Pass on greenish or red ones — they'reunderripe.
Seasonality
BOK CHOY
Bok choy (or pok choi) stalks should be firm and blemish-free, with nothing bruised or mushy. Leaves should be perky and green, with no brown or yellow spots.Seasonality
BOYSENBERRIES
Boysenberries are a delicious reddish-purple bramble developed in the 1920s. They're a cross between the blackberry, raspberry andloganberry.
Seasonality
BRAMBLES
The word "bramble" is a catch-all term for several different fruits, including raspberries, blackberries, marionberries and many morevarities.
Seasonality
BROCCOLI
Broccoli florets should be tightly closed and deep green, with a purplish tinge; avoid limp or yellowing broccoli. Stems should be free of mold or signs of bruising.Seasonality
BRUSSELS SPROUTS
Brussels sprouts are sold on and off the stalk. Look for compact heads with no sign of dulling or wilting. Sprouts should be bright green.Seasonality
BURDOCK
While it’s possible to eat the leaves and stems of the plant, the most commonly eaten part of burdock is the root. Its long, thin and starchy taproot is perfect for stir fries and soups.Seasonality
CABBAGE
Red and green cabbage should have a firm, tight head and feel heavy for their size, with no black or soft spots. Savoy and Napa cabbage are generally a bit "looser".Seasonality
CANTALOUPE
Look for a canteoupe with no nicks in the rind or mold on the blossom end. If it's perfectly ripe, the end should smell nice. Avoid melonswith soft spots.
Seasonality
CARDOONS
Cardoons are sold in large bunches that look a lot like spiky, silvery celery. Stalks should be firm with no spongy or blackened spots.Seasonality
CARROTS
Carrots come in all shades of purple, red, white, yellow and of course, orange. If they have the greens attached, look for feathery, perky leaves with no wilting, black spots or yellowing.Seasonality
CAULIFLOWER
Look for an even color and a tightly packed head. Apart from its standard white, cauliflower also comes in purple, orange and greenvarieties.
Seasonality
CELERY
Pascal celery, the most readily found in the US, has tall, light green stalks that are thick and very crisp. It’s commonly sold with few leaves, but if you find it with the flavorful leaves intact, they canbe used as an herb.
Seasonality
CELERY ROOT
Also known as celeriac, this turnip-sized bulb grows underground. Look for a firm, apple-sized celery root with no soft or squishy spots.Seasonality
CHARD
Also known as Swiss chard or rainbow chard, you can eat both the leaves and stems. You want crisp, perky and glossy leaves, with firmand healthy stems.
Seasonality
CHERRIES
Cherries can be sweet (even the sour ones), delicious, and eaten raw or cooked. Look for cherries that are firm and have no bruises orbrowning.
Seasonality
CHESTNUTS
Look for large, glossy nuts that feel heavy for their size and are free from cracks or chips. Ensure they haven’t dried out by shaking the nut — pass on any that rattle.Seasonality
CHICKPEAS
Also known as garbanzo beans, the fresh green pods (and seeds inside) are edible, but most are harvested dried. Chickpea leaves are alsoedible.
Seasonality
CHICORIES
This includes radicchio, endive, frisee and escarole — bitter, leafy veggies that come in a rainbow of colors.Seasonality
CHILI PEPPERS
Chile peppers can range from tiny to relatively large and come in many colors, ranging from peach to bright red. They hould have glossy, firm skin with no brown or mushy spots.Seasonality
CHIVES
For both Chinese and European chives, you’re looking for pert green blades without signs of yellowing, moisture or mildew.Seasonality
CILANTRO
Look for leaves that are dry and free of dark green goop. No yellowing or wilted leaves, which are signs of decay.Seasonality
CITRUS
Select citrus that is of medium firmness. If the fruit is too hard or has green spots (except limes), it is not yet ripe. If it is too soft or bruised, it is past its prime.Seasonality
CLEMENTINES
A clementine is a hybrid between a mandarin orange and a sweet orange. They're sweet, juicy and less acidic than oranges; often referred to as seedless tangerines.Seasonality
COLLARD GREENS
Collards are a versatile and delicious member of the brassica family, and can be used both cooked and raw. Look for firm leaves and stems with no yellowing, spots or wilted leaves.Seasonality
CORN
Look for ears that are firm, plump and unblemished. Instead of stripping down the husks to examine, just gently squeeze cobs down the length of the ear to feel for bald spots.Seasonality
CRANBERRIES
For the most flavorful cranberries, look for a deep, rich, bright color versus pale or translucent. Spoiled cranberries will be soft andwon't bounce.
Seasonality
CUCUMBERS
Since cucumbers are mostly water (about 96 percent water by weight), their cell walls break down quickly and turn into mush. Look for ones that are firm with no signs of discoloration.Seasonality
CURRANTS
Currants can be found in black, red, white and pink varieties. Choose currants still attached to their string; shiny with no signs of moldor shriveling.
Seasonality
DATES
Look for dates that have a nice shine and aren't overly dried. Skin should be a little translucent, with few rips and tears. Dates should be intact and separate, not mashed into a clump.Seasonality
EDAMAME
Edamame are soybeans harvested before maturing and drying in their pods. Fresh pods should be firm, plump and bright green.Seasonality
EGGPLANT
Eggplant are grown in a variety of shapes and sizes: green, white, purple, orange, globe-shaped, long and slender, and circular. Look for glossy, unblemished skin and a very firm texture when squeezed.Seasonality
ENDIVE
Look for endive with tight heads that feel heavy for their size. All endive varieties should be free of black or mushy spots, with very few (to no) brown or wilting leaves.Seasonality
FAVA BEANS
Look for bright green, firm, plump pods with minimal blemishes (although some spotting on the pods are fine). Avoid pods that are dried out, mushy or yellowing.Seasonality
FENNEL
Fennel bulbs should be whitish-green, firm and heavy for their size, with no brown or mushy spots. If the feathery green fronds are still attached, they should have no signs of wilting or dryness.Seasonality
FIDDLEHEADS
Look for fiddleheads that are tightly curled and no bigger than a half-dollar. Any brown, papery bits clinging to the veggie are just a part of the plant, most of which will be rinsed off when you cleanthem.
Seasonality
FIGS
Look for soft but not mushy fruit that is indicative of ripeness and flavor. Hard figs will not continue to ripen. If the figs have a sour smell, they are past their peak.Seasonality
GARLIC
Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darkergreen tops.
Seasonality
GARLIC SCAPES
Scapes are the curled shoots of hardneck garlic varieties. Scapes should be firm but somewhat flexible and free of blemishes or moldyspots.
Seasonality
GINGER
Ginger should have smooth skin, no dried-out or moldy looking areasand no mushiness.
Seasonality
GOOSEBERRIES
Most gooseberries are grape-shaped and can be found in colors ranging from dark red to bright green. Look for firm, plump fruit avoiding mushy or mealy gooseberries.Seasonality
GRAPEFRUIT
Grapefruit should feel heavy in your hand and the skin should feel smooth. Avoid browning or squishy spots.Seasonality
GRAPES
Look for fresh grapes with no brown spots, mold or large numbers of shriveled grapes on the cluster. Keep grapes as dry as possible in therefrigerator.
Seasonality
GREEN BEANS
Fresh green beans should have a snappy crispness when bent in half. They should be free of blemishes and mold and the pod should not behard or dried out.
Seasonality
GREEN ONIONS
Whether you call them green onions, spring onions or scallions, these alliums all offer a slightly milder taste than their onion cousins.Seasonality
GROUND CHERRIES
These sweet, tart yellow-orange fruits grow in a papery husk, and are often covered in a sticky substance that should be washed off. Leave the husks on until you’re ready to eat them.Seasonality
HORSERADISH
Horseradish is a large and tapering root with a dark brown peel and creamy interior. Look for firm roots with no mushy or black spots.Seasonality
JICAMA
Jicamas resemble giant, round potatoes, with a crunchy texture similar to an apple, though less sweet. Look for smaller jicamas — any root bigger than 3-4 pounds is likely to be tough, fibrous and less sweet.Seasonality
KALE
When shopping for kale, stay clear of wilted or browning leaves. Leaves and stalks should be firm and dry instead of wilted and mushy.Seasonality
KIWI
Look for kiwis that feel heavy for their size, with no mushy or discolored spots. A ripe kiwi will yield to gentle pressure when yousqueeze it.
Seasonality
KOHLRABI
Both the root and leafy greens of kohlrabi are edible. The bulb should be firm with no spongy bits and no visible brown spots.Seasonality
LAMB'S QUARTERS
This wild-foraged leafy green packs a nutritional punch with lots of protein, fiber, omega fatty acids and Vitamins A and C. Look for leaves that are perky.Seasonality
LAVENDER
Used for thousands of years as a medicine and perfume, this herb adds an delicious accent to sweet dishes. Dried lavender flowers should be vibrant in color and very aromatic.Seasonality
LEEKS
Common leeks look like giant scallions and have a mild onion-y, sweet flavor. Look for leeks on the smaller side, 1-2" in stem diameter with very dark greens that have no yellowing or wilted spots.Seasonality
LEMONGRASS
Lemongrass has a citrus flavor that’s similar to lemons, but with a more floral perfume and without the acidity. Look for stalks that are fairly supple, ideally with green leaves still attached.Seasonality
LEMONS
Look for lemons that are bright and evenly colored. Lemons should be firm yet not rock hard and should feel heavy — a sign that it has alot of juice.
Seasonality
LETTUCE
There are many varieties of lettuce, from loose-leaf to those bought as a head. For all varieties, look for leaves that are intact and notwilting.
Seasonality
LIMA BEANS
Lima beans are a type of shell bean and can be purchased either fresh in the pod or dried. If buying fresh, look for plump and bumpy pods.Seasonality
MANDARINS
Color is not always a good indicator of a mandarin's ripeness, so don't hesitate to pick up one that is still a little green so long asit smells sweet.
Seasonality
MANGOES
Since mangoes come in a variety of shades, color isn't always an indicator of ripeness. Instead, find one with leathery smooth skin and that smells fragrant.Seasonality
MELONS
Avoid washing the melon exterior until you are ready to eat it as they are prone to mold. Once cut, store leftover melon in the refrigerator in an airtight container.Seasonality
MINT
Used both in cooking and herbal medicine, mint should have perky stems and leaves with no black spots or wilted parts. Fresh mint should alsobe very aromatic.
Seasonality
MORELS
Morels are a wild, cone-shaped mushroom with honeycomb-like texture. When purchasing, avoid morels that are discolored, splotchy or slimy.Seasonality
MUSHROOMS
There are several varieties of mushrooms and they can be purchased fresh or dried. Look for fresh mushrooms without slimy, moldy or blackspots.
Seasonality
MUSTARD GREENS
Mustard greens are peppery, leafy greens in the same family as broccoli and kale. Look for perky greens that are not wilted with no mushy or black spots.Seasonality
NECTARINES
A variety of peach with fuzzless skin, be sure to choose a fruit that has a strong perfume and is free of blemishes and bruises.Seasonality
NETTLES
Nettles are an herb resembling an oversized mint leaf and are best bought or harvested when they are young and the stems are tender, before flower buds appear.Seasonality
NOPALES
Nopales are the leaves of the prickly pear cactus. Harvesting young pads makes for a much easier time removing spines, although some vendors sell them with the spines already removed.Seasonality
OKRA
Okra pods should be firm and springy with no mushy, brown or yellowing spots. Cooks agree that the perfect pod size is four to five incheslong.
Seasonality
OLIVES
Olives come in a variety of colors and may come whole or with the pit alread removed. Fresh, cured olives should be kept in the refrigerator to extend their life for a few weeks.Seasonality
ONIONS
When purchasing dried onions, avoid brown or mushy spots and choose onions that feel heavy for their size without any signs of sprouting.Seasonality
ORANGES
Oranges that are still green and too hard are not yet ripe. Instead, choose an orange that has medium firmness and feels juicy when lightlysqueezed.
Seasonality
OREGANO
Oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator.Seasonality
PAPAYA
A highly perishable fruit, look for papayas with skin that is slightly soft but not mushy or shriveled. To extend its freshness, refrigerate the fruit once ripened.Seasonality
PARSLEY
Parsley is available in both curly and flat-leaf varieties. For both, look for firm, perky leaves, firm stems and no wilting or yellowing ofany kind.
Seasonality
PARSNIPS
Parsnips are a root vegetable that look like a pale carrot, usually a shade of pale yellow or ivory. Look for parsnips that are firm but nottough.
Seasonality
PEA SHOOTS
Pea shoots are very young pea plants. They can be eaten like a green - braised, sauteed or tossed into salads - or made into pesto. Look for bright green pea shoots that are not wilted.Seasonality
PEACHES
Conventionally grown peaches often contain high levels of pesticide residue, so it's wise to choose local varieties so you can understand how they were grown.Seasonality
PEANUTS
Peanuts can often be purchased in their distinctive, textured shell either dry roasted or roasted in oil. Be sure to store peanuts in a cool, dry place and discard any peanuts that show signs of mold.Seasonality
PEARS
An excellent source of both dietary fiber and Vitamin C, pears should be fragrant and soft when ripe. Unripe pears will ripen quickly in a paper bag at room temperature.Seasonality
PEAS
Peas are a type of legume and come in a variety of sizes and colors including green, yellow and purple. Look for pods that are plump andbright green.
Seasonality
PECANS
Pecans are oval-shaped nuts that have a rich, buttery flavor. They can range in color from tan to brown and can be purchased either in the shell or already shelled.Seasonality
PEPPERS
While there are several varieties of peppers, all should have very glossy, fim skin with no brown or mushy spots on the surface on thefruit.
Seasonality
PERSIMMONS
Red Hachiya persimmons are acorn-shaped and inedible unless fully ripe and very soft, while orange Fuyu persimmons are tomato-shaped andeaten firm.
Seasonality
PINEAPPLE
To check for ripeness, inspect the base of a pineapple and take a big whiff. Its perfume should be sweet, not fermented. Pass on any fruit that has moldy spots or leaves that are dried out.Seasonality
PISTACHIOS
While pistachios can be eaten raw, most are sold already dried and roasted which helps with safe transport as they are prone to mold.Seasonality
PLUMS
When choosing a plum, look for firm, taught skin and fruit that has no bruises or blemishes. Unripe fruit can be ripened on the counter in apaper bag.
Seasonality
POMEGRANATES
Leathery on the outside, pomegranates are filled with hundreds of edible plump, reddish seeds enclosed by an inedible cream-colored pulp. Choose fruits that feel heavy for their size.Seasonality
POTATOES
No matter the variety of potato, be sure to store them in a cool, dark place with low humidity where they can be stored at least one month and up to three months.Seasonality
PUMMELO
The pummelo, the grapefruit's ancestor and the largest of all citrus fruits, has a spongy green pith and a sweet seedless pink or greeninterior.
Seasonality
PUMPKIN
While pumpkins come in a variety of types, sizes and colors - you should always choose a pumpkin that feels heavy for its weight and pass on those with any black or mushy spots.Seasonality
PURSLANE
Purslane has the most omega-3 fatty acids of any green vegetable. Its flavor is slightly tart and a bit lemony - perfect for summer salads.Seasonality
QUINCE
Quinces resemble a pear but are bumpy and round in the middle. It's common to find some nicks and bruises in its delicate skin but avoid fruit with dark brown or black mushy spots.Seasonality
RADICCHIO
Radicchio is a bitter leafy vegetable. Radicchio di Chioggia, the most common variety, resembles a small red cabbage, but radicchio comes in a variety of other shapes. In all cases, it should be crisp andunwilted.
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RADISHES
Most radishes are sold with the tops attached: look for vibrant greens and firm roots. Don't forget you can saute the tops or use them inpesto!
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RAMPS
Ramps are definitely delicious — a peppery and pungent cross between onion and garlic — and their ephemeral nature adds to their appeal. Make sure to select ramps without slimy or discolored patches.Seasonality
RAPINI
Rapini, or broccoli rabe, looks like a leafier version of broccoli. Both the leaves and florets should be deep green without yellow spots.Seasonality
RASPBERRIES
Good raspberries should be evenly colored and intact; squished berries will quickly go bad.Seasonality
RHUBARB
Rhubarb is a tart, spring-time vegetable with rosy, celery-like stalks. Look for thinner stalks with good color for the best taste and texture — thicker stalks may be more fibrous.Seasonality
ROSEMARY
With its pine-like flavor, rosemary pairs well with roasted vegetables and grilled meats. Look for strong-smelling bunches and avoid witheredleaves.
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RUTABAGA
The rutabaga is a sweet root vegetable that looks a lot like a large turnip with pale yellow flesh. Rutabagas are often sold with a protective layer of wax that improves shelf life, so peel them beforecooking.
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SAGE
With its distinctive smell, sage adds a savory note to many dishes. Look for sage that has perky, silvery green leaves and a strong smell, avoiding any withered or dry leaves.Seasonality
SALSIFY
Salsify is a slender woody root, with light brown or black skin and white flesh. White salsify is said to be similar to oysters in flavor.Seasonality
SHALLOTS
With their delicate, sweet flavor, shallots look like small red onions. When buying shallots, make sure to feel under the papery husks to make sure the bulbs feel firm.Seasonality
SHELL BEANS
Fresh shell beans cook much quicker than their dried out counterparts. Look for pods that have pronounced, evenly sized bumps and avoid those with noticeable empty spots.Seasonality
SNAP PEAS
Snap peas are excellent raw or cooked. When shopping, look for those with full pods that are vibrant in color, avoiding any with mushyspots.
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SNOW PEAS
Good snow peas will be bright green with thin, flexible pods. Snow peas are mildly flavored and can be served raw or cooked.Seasonality
SORREL
Sorrel comes in both red and green varieties, but both resemble spinach. Sorrel has a sharp, tart, green apple taste that adds a tang to salads and cooked greens.Seasonality
SPINACH
Fresh spinach leaves can be sold as loose leaves or still attached to the stem. Look for perky, evenly colored leaves with no mushy spots. Smaller leaves will be the most tender while larger leaves can bestringy in texture.
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SPROUTS
Although you can sprout many seeds, the two most common sprouted types are bean and alfalfa. Look for sprouts that are perky and smell fresh. Avoid any that smell off or that appear slimy or wilted.Seasonality
STRAWBERRIES
Bigger isn't always better when it comes to strawberries: look for berries that are glossy, fragrant and deeply colored all the way up tothe stem.
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SUMMER SQUASH
Summer squash comes in many shapes and sizes, but smaller squash typically have a better texture and more concentrated flavor. Larger squash are better suited to baking and stuffing.Seasonality
SUNCHOKES
Sometimes called Jerusalem artichokes, sunchokes are the roots of a native North American plant in the sunflower family. Look for roots that are firm to the touch, with no spongy or mushy areas.Seasonality
SWEET POTATOES
Nutritional powerhouses, sweet potatoes come in an array of shapes and colors. Look for sweet potatoes without dark blemishes or soft,discolored areas.
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TANGERINES
Sweeter and easier to peel than oranges, tangerines are a staple of winter farmer's markets in warm areas. Some color irregularities and blemishes are normal in tangerines, but look for fruit that doesn't feel squishy or too soft.Seasonality
TARO
Taro is large root vegetable with brown skin and a creamy, purple-flecked interior. The tubers should be firm and feel heavy. Taro leaves are also sometimes found at the market: look for even color and avoid anything that looks wilted.Seasonality
TARRAGON
Tarragon is an herb with a pungent, licorice-like flavor. Look for leaves that are perky and light green, avoiding any mushy or wiltedbunches.
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THYME
Fresh thyme imparts a bright, almost lemony flavor to soups, roasts and other dishes. When buying thyme, leaves should be fresh, green and firmly attached to the stems. Thyme with lots of wilted leaves is lessfresh.
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TOMATILLOS
Herbal, tangy, citrusy and sweet, tomatillos are like no other fruit. Tomatillos should feel plump and unbroken under their papery husk.Seasonality
TOMATOES
Tomatoes come in a dizzying array of colors and shapes, so rather than relying on color alone, look for tomatoes that are heavy and fragrant. Some scarring is normal on heirloom varieties, but avoid tomatoes withfreshly torn skin.
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TURNIPS
Sweeter and milder than their larger counterparts, baby turnips are perfect for eating raw, roasting or tossing in salads. Turnips should be firm with tight skin. Avoid any that look wrinkled or withered.Seasonality
WATERCRESS
Watercress is a leafy green vegetable with a peppery flavor that pairs really well with duck and other game meats. Try to avoid any mushy leaves, as they can spoil the others in storage.Seasonality
WATERMELON
When choosing a watermelon, look for darker green melons that feel heavy and sound hollow when tapped.Seasonality
WINTER SQUASH
Winter squash is actually harvested in autumn before a hard frost and stored for later. Squash comes in many sizes and colors and may even have decorative warts. Avoid squash with visibly broken skin.Seasonality
YAMS
Although sweet potatoes are often called yams, true yams have rougher, bark-like skin and aren't as sweet. Yams should be very firm with nosoft spots.
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ZUCCHINI
Like other kinds of summer squash, smaller zucchini have a better flavor and texture for most cooking, while large zuchinni are best saved for baking or stuffing.Seasonality
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