What’s In Season: Spring
29Apr2009 Filed under: Food Buzz Author: TashaDo you know what vegetables or fruits that are in season right now? 
Here’s the list, so grab a pen and paper and start writing because the next time you make your way to a farmer’s market you’ll be prepared to do some veggie shopping!
Artichokes
Look for: Deep green artichokes with a thorn at the tip of each leaf, which have a nutty flavor and a firm texture. The leaves should squeak when rubbed together and be tightly packed and closed at the top. Splayed leaves and blackening on the stem are signs an artichoke is old.
Store: Refrigerate unwashed in a plastic bag.
Shelf life: Can be kept up to a week. If the leaves begin to spread, cook as soon as possible.
Use: Raw artichokes are bitter in taste; they’re best cooked whole. To prep for steaming, trim the tips and stem. Steam until tender, leaves pull away without much resistance (about 45 minutes). Serve with a vinaigrette or melted butter for dipping.
Scallions
Look for: Bright green tops with firm, white bases. Avoid the ones that are wet, with wilted tops.
Store: Unwashed and wrapped in a plastic bag in the vegetable drawer.
Shelf life: Can be kept up to 5 days, but the fragile green tops are best when cooked immediately after purchase.
Use: Wash just before using, trim the roots. These are great sliced raw in salads, soups, and sandwiches. Season with olive oil, salt, and pepper and cook until tender (about 4 minutes).
Spinach
Look for: Deep, dark color and no signs of wilting or yellowing. The crinkly leaves of savory spinach are more flavorful (though slightly tougher) than the flat-leaf variety.
Store: Refrigerate unwashed and loosely wrapped in a plastic bag.
Shelf life: Can last up to 3 days for bunches. Always follow the expiration date on packaged spinach (generally 2 weeks).
Use: Chop off the root ends and thick stems, then swish leaves in cold water. Sauté in olive oil with garlic.
Green Beans
Look for: Bright green beans that are smooth and crisp with a velvety skin; if you can see the beans clearly through the pods, they’re past their time. Snap one in half; a bit of moisture at the breaking point shows freshness. Be sure they’re fairly straight and well shaped.
Store: Refrigerate in a tightly sealed container.
Shelf life: Can be kept 4 to 5 days in the refrigerator.
Use: Snap off the stem ends and pull off any side strings. Green beans can be eaten raw, blanched, stir-fried, or steamed (cook for just a few minutes to keep them crisp). Or drizzle with sesame oil, soy sauce, and red pepper flakes and roast at 400° F for 10 to 15 minutes for a savory side dish for chicken or pork.
Rhubarb
Look for: Firm, not limp, stems with a deep red color with large, bright green leaves. If the greens have been removed, check the cut ends to make sure they’re not soft or spongy and show no signs of decay.
Store: Unwashed stalks in a loose plastic bag, leaves attached, in the vegetable drawer.
Shelf life: Can be stored up to a week; use before stalks become soft.
Use: Wash the stalks and remove the leaves (they contain oxalic acid, which is toxic if eaten in large quantities). Rhubarb is best cooked with sugar in compotes or used as a filling in pies, crisps, or cobblers; due to its tart flavor.
Peas (Garden, Snow, Sugar Snap)
Look for: Ripe snow peas are light green and almost translucent, with tiny seeds; the pods of garden pea should be glossy, crunchy, sweet, and full of medium-size peas. Sugar snaps should be bright green with plump pods. All pods should be firm and unblemished.
Store: Unwashed in a loose plastic bag in your vegetable drawer. Leave garden peas in their pods until you’re ready to use them.
Shelf life: Can be stored 3 to 4 days, but they’re best eaten as soon as possible after picked.
Use: Snow and sugar snap peas can be eaten whole after removing the stems and the strings; both are great raw and in stir-fries. Garden peas should be shelled and blanched in boiling water just until they turn bright green (1 to 2 minutes).
New Potatoes
Look for: Firm, with a smooth skin (usually red or tan), free of sprouts, soft spots, and/or green spots.
Store: In a paper (not plastic) bag in a cool, dark, dry place, like a pantry shelf or a basement—not in the refrigerator. Prolonged exposure to light can turn the skins green. This discoloration can be toxic if eaten in large quantities and should be peeled away before cooking.
Shelf life: Can be stored 2 to 3 days.
Use: These do not need to peel (except for discolorations); simply scrub with a brush or cut them before cooking. Firm and flavorful, they are perfect in potato salads. For a quick dish: Boil until just tender (about 10 minutes), then toss warm with vinaigrette and chopped fresh chives.
Baby Lettuce
Look for: Whole and unbroken leaves, with no signs of wilting or browning. Avoid looseleaf lettuces that appear wet; these tender shoots tend to decay quickly when moist.
Store: Keep unwashed in a plastic bag in your vegetable drawer. Don’t place near apples or pears, which give off ethylene gas and quickly turn lettuce brown.
Shelf life: Use as soon as possible. With packaged baby lettuce, it’s essential to follow the expiration date, since bacteria can develop.
Use: Wash and dry thoroughly. (Avoid soaking leaves for long or lingering moisture will repel dressings.) Do not break or cut the leaves; simply dress with extra-virgin olive oil, salt, and pepper to let their flavor shine.
Strawberries
Look for: Plump, firm, fragrant berries that are shiny and bright red. Avoid anything that is bruised, looks withered, or has a dry or brownish cap.
Store: Discard damaged or moldy berries. Refrigerate the remainder unwashed and wrapped loosely in a plastic bag or paper towel.
Shelf life: These are best when freshly picked but may keep in the refrigerator for up to 3 days.
Use: Wash and trim the caps. Serve at room temperature topped with fresh homemade whipped cream. Or sprinkle with sugar and balsamic vinegar and serve with pound cake… YUMMY!
Radishes
Look for: Firm skin that’s free of cracks. Only purchase those with leaves that are crisp and bright.
Store: Remove leaves, then refrigerate in a loosely closed plastic bag.
Shelf life: These are best eaten within 5 days of purchase but can be used until they’ve become soft, but no more than 2 weeks after purchase.
Use: Trim the stems and the root end, then wash. Do as the French do, halve radishes then serve with soft unsalted (sweet) butter and sea salt. C’est tres bien!
Asparagus
Look for: Bright-green coloring, firm, straight stems, and tightly closed tips. Avoid spears that are shriveled or wet or have thick, woody stalks. White asparagus should be firm and smooth.
Store: Wrap the cut ends in a damp paper towel and keep in a plastic bag in the refrigerator.
Shelf life: These are best fresh but will last up to 3 days, refrigerated.
Use: Rinse, then snap off or trim the bottoms. You can eat these raw, blanched, roasted, or even broiled until browned and tender (3 to 5 minutes, shaking the pan occasionally), drizzle with balsamic vinegar, and top with Parmesan shavings.
Cherries
Look for: Uniform color is the key; a deeper red yields a sweeter taste. (The exception is Rainier cherries, which have a creamy yellow and red exterior.) Make sure cherries are plump and firm, with unblemished, glossy skin.
Store: Unwashed in a bowl or open plastic bag in the refrigerator.
Shelf life: Eat within a day or two of purchase. Those with stems typically last longer than those without.
Use: Eating these bad boys cant get better then as a snack.
About That's So Yummy
Sharing and demonstrating my Love for food and to showcase different meals I have come across either through word of mouth, research, or coming up on my own. Introducing a community for all types of people who have the same passion as me, Food.
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