Fall is here, bringing new crops along with falling leaves and football games. The deep orange and bright green of autumn produce is delicious and good for you, but do you know how to choose the best of the best? Along with an upcoming cooking class on Vegetables Every Day!, The Happy Kitchen shares their tips for selecting the freshest, most delicious food from local farms.
- Winter squashes and sweet potatoes – look for ones that are heavy for their size, with firm skin with no broken or bruised areas.
- Cabbage, Broccoli, Cauliflower, Brussels Sprouts, Kale –look for tight, compact head on broccoli and cauliflower, even color, and no yellow or mushy brown areas. For kale, look for leaves that are full, stems that are firm and release some moisture when snapped (smaller size leaves are sweeter).
- Beets, carrots, radishes – seek out those with bright color, firm skin, and no wrinkles or brown mushy spots, making sure stem area is not too dry.
- Leafy Greens – should be perky, not wilted; if in a head (like bok choy), look for a white stem/base (avoid any that are red/brown, “rusty”).