❁ Quality raspberries and blackberries are dry, plump and firm. Shallow containers help prevent crushing.
❁ Avoid berries that are moldy, crushed or shriveled and containers with juice on the bottom.
❁ Berries are in season, and might cost less, from about July to September. Buy extra and freeze for later.
❁ Choose firm, plump, fully colored berries. Avoid green berries as well as mushy berries with any mold.
❁ The most common types of cucumbers can be found in grocery stores year round.
❁ Choose cucumbers that are firm and evenly colored. Avoid those with scars or soft spots.
❁ Choose parsnips that are firm and dry with even color, from off-white to pale yellow.
❁ Choose small to medium parsnips (8 to 10 inches long) for the best flavor and texture.
❁ Large parsnips may have a thicker skin and woodier center but they are good cooked.
❁ Choose firm carrots with even color. Avoid carrots that are soft or limp. If the leaf tops are still on, they should be bright green.
❁ Baby carrots should be moist but not slimy.
❁ When brown rice is processed to make white rice, the bran layer and the germ - and their nutrients - are removed. White rice labeledenriched has some nutrients added back. Enriched rice should not be rinsed before cooking.
