||Try it in
||Deep green, compact florets and firm stalks. Any leaves attached to the stems should be bright green.
||Yellowing or flowering florets. Skip any heads with overly thick, woody stalks.
||Do not store in plastic bags. Wrap in damp paper towels, and refrigerate for up to 3 days.
||5-Ingredient Broccoli Salad
||Bright colour indicates sweetness. Carrots should be firm, crisp and stiff. If the tops are attached, look for bright green leaves and stems.
||Pale colour or limp texture. Skip any bunches with dry or slimy greens.
||Remove green tops (if attached), and store carrots in plastic bags in the refrigerator for up to 4 weeks. They’ll last even longer if kept unwrapped in a cool, dark place, like a root cellar.
||Carrot & Caraway Slaw
|Corn on the cob
||Slightly sticky golden tassels (a.k.a. silk) and bright green, slightly damp, tightly closed husks. Ripe corn feels heavy. Tip: Don’t pull the husk back to look at the kernels — this can damage and dry them out.
||Dry or black tassels, and ears that feel light for their size. Small holes in the husk can indicate pests.
||Sugar in corn slowly turns to starch as it stands, so eat as soon after purchase as possible for the best flavour. Remove unhusked ears from plastic bags and refrigerate for up to 2 days. Husk just before cooking.
||Corn on the Cob with Garlic-Herb Butter
||Dark green skin with a slight sheen. Ripe cukes are firm to the touch. They should have a uniform shape. English and Persian varieties are slimmer with tender skin, while Kirbys are fatter with smooth, glossy, waxy exteriors.
||Yellow spots, blemishes and soft spots. A strong aroma can indicate spoilage. Wrinkles on the skin can be a sign of improper storage.
||Keep cukes in their wrappers or cover in plastic wrap. Store in the refrigerator for up to 2 weeks.
||Spicy Cucumber Relish
||Shiny, deeply pigmented skin. Eggplants should feel firm and heavy. The stem end should be moist.
||Brown spots or wrinkled skin. Avoid any that feel spongy or have mould on the stem end.
||Remove from plastic bags at home, and store unwrapped in the refrigerator for up to 4 days.
||Grilled Eggplant & Honey
|Green & yellow beans
||Bright green or yellow colour. Beans should be plump, crisp and firm, with moist stems.
||Dull colour and brown spots. Skip any beans that are wrinkled or look withered, or have brown, woody stems.
||Don’t wash until ready to use. Store in a plastic bag in the refrigerator for up to 5 days.
||Cheesy Green Bean BBQ Casserole
|Greens – lettuce, spinach & kale
||Fresh, crisp, bright or dark green leaves. Cut ends should be clean; stems should be firm and sturdy.
||Wilting, yellowing or rusting around leaf edges or stems.
||Wash and dry immediately after purchase. Roll in paper towels and store in a sealed plastic bag in the refrigerator for up to 4 days. Hardy greens will keep a few days longer than tender greens.
||Grilled Shrimp & Kale Ranch Salad
|Sweet & hot peppers
||Deep, glossy, uniform colour. Ripe peppers are firm to the touch.
||Yellow spots, blemishes and soft spots. Withered skin can indicate improper storage.
||Keep peppers in plastic bags in the refrigerator for up to a week.
||Grilled Red Pepper Egg Cups
||A consistent deep red colour and a sweet, earthy aroma. Ripe tomatoes feel heavy and are soft when gently pressed.
||Green or yellow spots and no fragrance can signal underripeness. Soft spots, mould and weeping cracks are signs of overripeness.
||Eat as soon after purchase as possible; ideally, within 3 days. Store out of direct sunlight in a single layer, either at room temperature or in the refrigerator.
||Grilled Tomato & Halloumi Pasta Salad
||Shiny, sometimes slightly prickly, dark green or bright yellow skin. Zucchini should feel firm with a moist, green stem end.
||Cuts, bruises, soft spots or dried and withered skin. A limp stem end can indicate zucchini is past its prime.
||Store in a sealed plastic bag in the refrigerator for up to 5 days. Wash just before using.
||Creamy Zucchini “Pasta” with Tomato & Basil