❁ Look for bright green, crisp, whole leaves. Bunches should have a small piece of root holding them together.
❁ Spinach by the bunch may cost less but buying pre-washed spinach may save you time when washing and preparing it. Check the 'Best if used by' date on packaged spinach.
❁ 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 radishes that are smooth, firm and brightly colored. The green leafy tops, if still attached, should be a deep green color.
❁ Avoid radishes that have cracks or cuts.
❁ Red and white radishes are sold in stores year-round, but generally cost less in the spring.
❁ 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
❁ Fresh mushrooms may be available in bulk or prepackaged for about the same price per pound. Bulk lets you select the amount and size you need.
❁ Fresh mushrooms should feel relatively dry and firm. Avoid dark spots.
❁ Ground beef is often red on the outside because of exposure to oxygen. A darker color on the inside is normal and not a sign of spoilage.
❁ Watch for ground beef on sale. Stock up if you can cook or freeze within a couple of days.
❁ Choose cabbage heads with firmly packed leaves that are crisp. Avoid cabbage with outer leaves that are soft, yellow, or brown.
❁ A good cabbage should feel heavy for its size.
❁ 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.
❁ Choose fresh salmon with a mild, ocean-like smell. The flesh and skin should be moist, firm and bright.
❁ Frozen salmon is often flash-frozen and vacuum packed soon after harvest to lock in flavor and texture.
❁ Different types of oranges are available year round but most have the best flavor and cost less when in season. In the United States, this is from November through June.
❁ Choose oranges that are firm and heavy for their size.
❁ Avoid oranges with cuts, soft spots or 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 a head of cauliflower with even color and tightly packed florets.
❁ Avoid heads with brown or wet spots and wilted or yellowing leaves.
❁ Fresh cauliflower is available year-round but may cost less when in season locally. In Oregon, this is usually May through December.
❁ 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 clean, smooth, firm potatoes with no cuts, bruises, sprouts or green skin.
❁ Potatoes are available year round. For best quality, buy the amount you can use within a few weeks.
❁ Potatoes are also available frozen, canned and dehydrated.
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.
Curly kale – most common type available; bright green leaves are tightly ruffled and stem is fibrous. Flavor is peppery, and can sometimes become quite bitter.
❁ Look for the whole grain stamp on packaged foods.
❁ Use cooked whole grains for salads, breakfast bowls, or a dinner side dish.
❁ Try whole grain pasta. It is firm and has a nutty taste.
❁ Choose greens that look crisp. Avoid wilted or yellowing leaves and browned stalks.
❁ Greens may be fresher and cost less when they are in season. Most are available spring through summer or fall. Kale, mustard greens and collard greens are available during the winter months.
❁ Choose firm, smooth skinned sweet potatoes without cuts, soft spots or bruises.
❁ Fresh sweet potatoes are likely to be lowest cost and best quality from October to January.
❁ Frozen and canned sweet potatoes (yams) are available year-round.
❁ Look for bright-colored split peas, usually green or golden yellow.
❁ Dried split peas are inexpensive and store well.
❁ Split peas are available pre-packaged or in bulk bins
