❁ 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.
❁ Fresh peas might cost less and taste fresher while in season from May through mid-July. aTo avoid waste only buy what you need, since fresh peas only last a few days in the refrigerator.
❁ Frozen and canned peas are available all year. a
❁ 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.
Look for fresh cherries that are shiny and plump. Attached stems should be green and bend easily. Cherries with stems stay fresher longer. Avoid cherries that are bruised, wrinkled, moldy or soft. Cherries do not contiune to ripen after picking.
Save money on Winter Squash:
❁ Choose squash that are firm and heavy for their size with dull skin. Avoid squash with soft spots or broken skin.
❁ Winter squash is usually available year round but may be cheaper and taste better in fall and winter.
Tips on how to save money on oats:
Compare package sizes for the lowest cost per ounce.
Bulk oats may cost less than packaged oats.
Oats should smell faintly sweet or have no smell. Avoid oats that have an unpleasant or musty smell.
❁ 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.
❁ Look for apples that are firm and do not have broken skin, bruises or soft spots.
❁ Apples are harvested between August and November, but are available year round. During harvest time, apples may cost less and be more crisp.
❁ Fresh corn has the best flavor and the lowest price when it is in season during the summer in your local area.
❁ Farm stands and farmers markets usually have corn that was picked that day. Corn is usually best when eaten shortly after picking.
❁ For eating fresh, choose table grapes. They have thinner skins and are sweet and juicy. Grapes grown for juice or wine have thicker skins and much more sugar.
❁ Look for firm, plump grapes that are firmly attached to green, flexible stems.
❁ Choose slightly firm, unblemished fuzzy kiwifruit. Size of the fruit does not affect the taste.
❁ Press the outside of the fruit with your thumb. If it gives to a little pressure, it’s ripe. If the kiwi feels hard, it’s not ready to eat but could be ripened at home.
❁ Look for stalks that are firm with tightly closed tips. Color can be bright green, creamy white or even purple.
❁ Stalks with the same thickness will cook in the same amount of time.
❁ 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.
❁ Choose a watermelon that is uniform in shape and heavy for its size. The dark green skin might have lighter green stripes.
❁ Look for a creamy yellow spot on the underside. It becomes more yellow as the melon ripens.
❁ Avoid melons with soft spots, dents or cracks.
❁ Look for cranberries that range in color from light to dark red and are plump, glossy, and firm. White berries mixed in with the red do not need to be discarded. They are mature and have a milder flavor.
❁ Avoid berries that are shriveled, soft or decaying.
❁ Look for fresh kale with dark green, small to medium leaves.
❁ Avoid wilted or discolored brown or yellow leaves.
❁ Kale is available all year. Because it grows well in cooler months it is often available fresh when other produce is not.
