Winter Produce Guide
- Choose vibrant green, tight-leafed buds (The smallest sprouts are the most tender).
- Refrigerate in a plastic bag for up to three days. They're past their prime when they start to smell like rotten eggs.
- Prep by removing the outer leaves and trimming the stem.
- Try them halved lengthwise, tossed with olive oil and salt and roasted in a 400° oven for 30 to 45 minutes. The caramelization brings out the sprouts' sweet side and tempers any bitterness. Top with chopped cooked bacon and apples.
- Buy an unblemished head with a crack-free stem.
- Pick tightly packed heads that are heavy for their size.
- Touch the outer leaves -- they should feel firm and crisp, and squeak when rubbed.
- Store n your refrigerator's crisper drawer, snugly wrapped in plastic, for up to 1 week.
- Choose a fruit that is heavy for its size.
- Look for taut, springy skin with fine pores.
- Refrigerate in the crisper for up to 2 weeks.
- Avoid skin that has soft spots or is rough and withered.
- Leeks look forbidding but are easy to handle, and their sweet, mild flavor works wonders in savory dishes.
- Sliced, sautéed or braised, they come to life when they're paired with fat--butter, cream, olive oil and especially cheese.
- Won't cause tears during prep, but you will need to trim and clean them well to get to the good stuff.
- Clean them by cutting off the root end and the tough green top. Halve the white party lengthwise; remove and discard the outer layer. Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.
- What to look for:
- Select fruit heavy for its size and plump to the touch.
- Tangerines won't ripen once picked, so avoid rock-hard fruit.
- Look for a smooth, shiny peel that's a vibrant shade of orange.
- Store at room temperature for 3 days or in a refrigerator for up to 1 week.