A Guide to Spring Produce

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Spring Produce 

3.20 - 6.20

What to Look For 

  • plump, firm, uniformly colored

How to Store 

  • room temp until ripe 
  • refrigerator - 5 days

What to Look For

  • dry, tight tips, orderless
  • avoid limp or wilted stalks

How to Store 

  • refrigerator - 4 days

What to Look For 

  • plump heads, tight closed leaves, heavy for size
  • pull back leaves - check heart for black blemishes 

How to Store 

  • refrigerator - a week
  • keep dry to prevent mold

What to Look For 

  • firm, red, stems attached
  • avoid soft, shriveled, blemished

How to Store

  • refrigerator - 5 days
  • use ASAP or freeze

What to Look For

  • covered from light
  • tight leaves and a crisp solid heart

How to Store

  • refrigerator in crisper section - 2 weeks

What to Look For

  • firm, unblemished, 5-12 inches
  • green = more bitter, yellow = more mild

How to Store

  • refrigerator - 5 days
  • slice immediately before use

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What to Look For

  • orderless heads, tight bluish green florets
  • tight leaves and a crisp solid heart

How to Store

  • refrigerator - 5 days

What to Look For

  • avoid heads with wilted leaves

How to Store

  • wash and dry
  • refrigerator - 5 days
  • living - store in original container, then rinse before using

What to Look For

  • green watercress
  • avoid yellow areas or slippery stems

How to Store

  • rinse cut stems, blot dry
  • refrigerator - 5 days

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What to Look For

  • firm, with smooth, unblemished skin

How to Store

  • refrigerator - one month
  • rinse before using

What to Look For

  • unblemished, firm with green skin

How to Store

  • room temp until ripe (will give slightly when pressed)
  • refrigerator - 2 days

What to Look For

  • long green hollow leaves (will look like grass)

How to Store

  • refrigerator (crisper section) - 2 weeks

What to Look For

  • dark green leaves
  • avoid yellowing

How to Store

  • refrigerator - 5 days

What to Look For

  • green husks, fresh silks, tight row of kernels

How to Store

  • refrigerator - 2 days

What to Look For

  • long and plump (like giant green beans
  • heavy with a hint of rounded beans inside
  • avoid lots of markings

How to Store 

  • crisper section of refrigerator - 7 days

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What to Look For

  • firm, unblemished bulbs, bright green leaves

How to Store 

  • refrigerator - 5 days

What to Look For

  • fresh, well-colored, snap easily when bent

How to Store 

  • refrigerator - 1 week

What to Look For

  • well-shaped (spherical), waxy, feels heavy for size
  • avoid fuzzy surface 

How to Store 

  • room temp until cut
  • once cut, refrigerator - 2 weeks

What to Look For

  • sweet smell, will give when you press on it

How to Store

  • refrigerator - 7 days
  • frozen - 2 months

What to Look For

  • smooth, shiny skin, heavy for size

How to Store 

  • refrigerator - 2 weeks

What to Look For

  • red shells, heavy for size, brown patches indicates sweeter flavor

How to Store

  • refrigerator - 10 days

What to Look For

  • slightly firm, sweet aroma
  • avoid sap on skin

How to Store 

  • room temp until cut 
  • refrigerator - 2 days

What to Look For

  • smell fresh and earthy
  • avoid soft spots, bruising, or slime

How to Store 

  • refrigerator - 3 days

What to Look For

  • avoid wilted leaves

How to Store 

  • wash and dry
  • refrigerator - 5 days
  • living lettuce in original container, rinse before use

What to Look For

  • green leaves, stems look freshly cut
  • avoid blemishes, yellowing, wilting on leaves and dried out, browned, or split stems

How to Store 

  • lower part of refrigerator (high humity drawer) - 5 days

What to Look For

  • firm, smooth skins, heavy for size

How to Store

  • room temp - 2 days
  • refrigerator - 2 weeks

What to Look For

  • firm, bright green, medium sized pods, 
  • avoid signs of delay or wilting

How to Store 

  • refrigerator - 5 days
  • shell immediately before use

 


What to Look For

  • dark green leaves, heavy for size
  • avoid soft or dark spots, dry leaves

How to Store 

  • eat ASAP
  • once cut, refrigerator - 3 days

What to Look For

  • bright maroon/red/purple leaves that are fresh, young, moist, and tender
  • avoid leaves that look injured, torn, dried, limp or yellow

How to Store 

  • unwashed, refrigerator (coldest section) - 3 days

What to Look For

  • odorless, dry and tight tips
  • avoid limp or wilted stalks

How to Store 

  • refrigerator - 4 days

What to Look For

  • closely bunched, fresh-looking leaves
  • avoid brown, wilting edges 

How to Store 

  • rinse and dry lettuce
  • refrigerator - 1 week

What to Look For

  • deep red, flat stalks

How to Store 

  • refrigerator - 3 days

What to Look For

  • shiny, flat with peas that are barely visible through pod 

How to Store 

  • unwashed, refrigerator - 5 days

What to Look For

  • good color, clean fresh scent
  • avoid brown spots, wilted stalks or leaves

How to Store 

  • unwashed, refrigerator (crisper section) - 3 days

What to Look For

  • clean and fresh with well-colored leaves

How to Store

  • refrigerator - 1 week

What to Look For

  • fresh, crisp, green bunches
  • avoid any evidence of insect damage

How to Store 

  • refrigerator - 5 days
  • loosely wrap in damp paper towel

What to Look For

  • shiny, firm, bright red color
  • fresh, green and intact caps
  • avoid mushy or leaky

How to Store

  • refrigerator - 3 days
  • wash immediately before use

What to Look For

  • firm, straight, smooth stalks with uniform thickness and tightly closed tips
  • avoid dry and limp at the cut

How to Store 

  • refrigerator - 4 days

What to Look For

  • fresh, green leaves
  • avoid yellow or discoloration

How to Store

  • unwashed, refrigerator (crisper section) - 3 days
  • refrigerator - 3 days
  • wash immediately before use

What to Look For

  • firm, dry skins
  • avoid decay, blemishes or sprouts

How to Store 

  • room temp in cool, dry and well ventilated area (not touching)
  • wrap individually in refrigerator - 6 months

SPRING produce

3.20

SUMMER produce

6.21

FALL produce

9.22 

Winter produce

12.21 


YEAR ROUND PRODUCE

Amaranth

Apples

Arrowroot

Apricots, Dried

Avocados

Bananas

Banana Squash

Bell Peppers

Black Eyed Peas

Black Radish

Bok Choy

Broccoflower

Broccolini

Burdock Root

Cabbage

Carrots

Cranberries, Dried

Celeriac (Celery Root)

Celery

Cherry Tomatoes

Chinese Eggplants

Coconut

Dandelion Greens

Gai Lan

Galangal Root

Kiwano

Leek

Lemons

Lettuce

Mushrooms

Olives

Onions

Papayas

Parsnips

Pearl Onions

Potatoes

Rutabagas

Salad Savoy

Snow Peas

Wasabi Root

Yucca Root


Yum