Today's food buyer has choices which previous generations never dreamed of. At any given time of the year, they can go to the wholesaler and buy produce that was once only seasonally available. You can have strawberries in November and corn on the cob in February. One is tempted to throw restraint to the wind, offering a year-round menu of unlimited potential. But what are the best dietary provisions in Missouri Fresh Produce Market?
Buying Produce in Season; Depending on where you live, you may find better yield at certain times of the year. Your grocery store may be stocked with virtually every fruit and vegetable all year, but at certain times of the year, certain foods will taste fresher and better. If you want to be assured that you're buying the freshest yield, use these guidelines:
In spring: Buy fresh artichokes, apricots, asparagus, beets, avocados, cauliflower, radishes, cherries, spinach and rhubarb. In summer: Buy corn, berries, cucumbers, garlic, eggplant and tomatoes. In fall: buy apples, Brussel sprouts, broccoli, squash, sweet peppers, pears, and sweet potatoes.
For large commercial vegetable farmers, nutritional value isn't even at the top of the agenda. In the long-gone days when all produce was local, horticulturists who were developing new strains of fruits and vegetables only had to consider taste and nutritional value.
Fish and shellfish - if you don't like the looks of it in first two seconds; don't buy it! Very simple but is works every time. Fish should never smell fishy; when it's fresh, it should smell like the sea. Eyes should be clear, bright and shiny, not cloudy or glazed over. Gills should only be a deep red color. Also fish should look moist and shiny like it just came from the sea. Same goes for shellfish.
Asparagus should be firm and bright green with purple-tinted buds. The thinner asparagus stalks are more tender and flavorful than thicker asparagus. Avocados should be slightly soft and squeezable but not mushy. If you buy avocados hard, let them sit on a kitchen windowsill for a few days to ripen.
An excellent hobby for a chef is gardening. Raising a little home plot of backyard produce is good for getting you out of the kitchen and in the nature environment. And there's no comparison when you harvest - you will never forget your first bite of a tomato fresh off the vine, and from then on store-bought tomatoes will taste like licking a brick to you.
The best carrots are firm and with a moderately smooth skin. Shy away from thick carrots, as they usually have tough centers. Should you buy carrots with green tops, get rid of the tops before storing, as they can draw nutrients and moisture from the roots. Beets should be dark red and no more than 2 inches in diameter. Broccoli should smell sweet and have a dark-green color. The stalks should be tightly formed and be firm, not limp. When broccoli begins to over-ripe, it turns yellow and smells like cabbage.
Buying Produce in Season; Depending on where you live, you may find better yield at certain times of the year. Your grocery store may be stocked with virtually every fruit and vegetable all year, but at certain times of the year, certain foods will taste fresher and better. If you want to be assured that you're buying the freshest yield, use these guidelines:
In spring: Buy fresh artichokes, apricots, asparagus, beets, avocados, cauliflower, radishes, cherries, spinach and rhubarb. In summer: Buy corn, berries, cucumbers, garlic, eggplant and tomatoes. In fall: buy apples, Brussel sprouts, broccoli, squash, sweet peppers, pears, and sweet potatoes.
For large commercial vegetable farmers, nutritional value isn't even at the top of the agenda. In the long-gone days when all produce was local, horticulturists who were developing new strains of fruits and vegetables only had to consider taste and nutritional value.
Fish and shellfish - if you don't like the looks of it in first two seconds; don't buy it! Very simple but is works every time. Fish should never smell fishy; when it's fresh, it should smell like the sea. Eyes should be clear, bright and shiny, not cloudy or glazed over. Gills should only be a deep red color. Also fish should look moist and shiny like it just came from the sea. Same goes for shellfish.
Asparagus should be firm and bright green with purple-tinted buds. The thinner asparagus stalks are more tender and flavorful than thicker asparagus. Avocados should be slightly soft and squeezable but not mushy. If you buy avocados hard, let them sit on a kitchen windowsill for a few days to ripen.
An excellent hobby for a chef is gardening. Raising a little home plot of backyard produce is good for getting you out of the kitchen and in the nature environment. And there's no comparison when you harvest - you will never forget your first bite of a tomato fresh off the vine, and from then on store-bought tomatoes will taste like licking a brick to you.
The best carrots are firm and with a moderately smooth skin. Shy away from thick carrots, as they usually have tough centers. Should you buy carrots with green tops, get rid of the tops before storing, as they can draw nutrients and moisture from the roots. Beets should be dark red and no more than 2 inches in diameter. Broccoli should smell sweet and have a dark-green color. The stalks should be tightly formed and be firm, not limp. When broccoli begins to over-ripe, it turns yellow and smells like cabbage.
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