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Step 1
Tomatoes – Tomatoes should be soft with a rich red color. Feel gently to make sure it’s not too firm.
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Step 2
Eggplant – Skin should be shiny, firm and a rich purple color.
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Step 3
Lettuce – Lettuce heads should be tightly closed, but relatively firm to the squeeze. An immature head of lettuce feels like a puff of air when squeezed.
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Step 4
Brocolli and cauliflower - These veggies should have tightly packed flower heads, firm stems, and no sign of yellow or brown.
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Step 1
Buy produce which is "in" season.
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Step 2
Buy locally grown produce whenever possible, but remember that roadside stands are poorly regulated, so wash well.
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Step 3
Buy what looks good to you, don’t just stick to your grocery list.
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Step 4
Remember that smell is closely related to taste. If it doesn’t smell good, it probably won’t taste good.
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Step 5
Look for produce that is average in size and shape; abnormally large or grotesque produce rarely tastes as good as it looks.
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Step 1
March – asparagus, bok choy, cilantro, collard, kale, lettuce, mustard.
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Step 2
April – asparagus, bok choy, broccoli, cabbage, cauliflower, chard, cilantro, collard, kale, lettuce, mustard, spinach.
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Step 3
May – asparagus, broccoli, Brussels sprouts, chard, cilantro, cabbage, kale, lettuce, spinach.
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Step 4
June – chard, lettuce.
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Step 5
August – cilantro, lettuce.
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Step 6
September – asparagus, cilantro, lettuce.
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Step 7
October – asparagus, broccoli, cauliflower, collards, kale, lettuce.
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Step 8
November - bok choy, broccoli, Brussels sprouts, cabbage, chard, cilantro, kale, lettuce, spinach.
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Step 9
December - bok choy, broccoli, brussels sprouts, cabbage, chard, kale, lettuce, spinach.
