Late May will begin the harvest and production season for broccoli, corn, cucumber, eggplant, green beans, and potatoes. Here’s how to select the freshest of these vegetables:
Broccoli, look for bright green heads and compact florets (avoid yellow heads and open florets). Choose corn that is plentiful and full on the husk. (avoid corn with holes, and black, dry tassels – choose brown and sticky tassels). Cucumbers should be dark green and firm to touch; as cucumbers soften, they are overripe and lose taste. Eggplants with smooth shiny skin, and heavy for their size, are ready to eat. Smaller eggplants tend to have thinner skin, fewer seeds and taste less bitter – these are a good choice to eat. Fresh green beans should be bright in color and easy to snap when bent. Store beans in plastic bags in the refrigerator and prepare as soon as possible for added freshness and flavor. Potatoes of any color should be firm and unblemished at the time of purchase. Cut the eyes before preparing. Store potatoes in a cool, dark, dry space to keep them fresh longer.