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Beginning of Part 3

Watermelons

Although watermelons are available to some degree from early May
through September, peak supplies come in June, July, and August.
Judging the quality of a watermelon is very difficult unless it is cut
in half or quartered.

Look for: Firm, juicy flesh with good red color that is free from
white streaks; and seeds which are dark brown or black. Seedless
watermelons often contain small white, immature seeds, which are
normal for this type.

Avoid: Melons with pale-colored flesh, white streaks (or "white
heart"), and whitish seeds (indicating immaturity). Dry, mealy flesh,
or watery stringy flesh are signs of overmaturity or aging after
harvest.

If you want to buy an uncut watermelon, here are a few appearance
factors which may be helpful (though not totally reliable) in guiding
you to a satisfactory selection. The watermelon surface should be
relatively smooth; the rind should have a slight dullness (neither
shiny nor dull); the ends of the melon should be filled out and
rounded; and the underside, or "belly" of the melon should have a
creamy or yellowish color, not white. The stem should be brown and
shriveled instead of wet and green. A ripe watermellon thumps with a
hollow sound. An unripe watermelon has a very high pitch sound as
compared with the hollow sound of the ripe watermalon. If it is
overripe, thumping will an uninteresting dull sound.

Nectarines

     This fruit, available from June through September from
California, combines characteristics of both the peach and the plum.

Look for: Rich color and plumpness, and a slight softening along the
"seam" of the nectarine. Most varieties have an orange-yellow
background color between the red areas, but some varieties have a
greenish background color. Bright-looking fruits which are firm to
moderately hard will probably ripen normally within 2 or 3 days at
room temperature.

Avoid: Hard, dull fruits or slightly shriveled fruits (which may be
immature--picked too soon--and of poor eating quality) and soft or
overripe fruits or those with cracked or punctured skin or other signs
of decay.

Russeting or staining of the skin may affect the appearance but not
detract from the internal quality of the nectarine.

Oranges

California, Florida, Texas, and Arizona produce our year-round supply
of oranges.

Leading varieties from California and Arizona are the Washington Navel
and the Valencia, both characterized by a rich orange skin color. The
Navel orange, available from November until early May, has a thicker,
somewhat more pebbled skin than the Valencia; the skin is more easily
removed by hand, and the segments separate more readily. It is ideally
suited for eating as a whole fruit or in segments in saladS. The
western Valencia orange, available from late April through October, is
excellent either for juicing or for slicing in salads.

Florida and Texas orange crops are marketed from early October until
late June. Parson Brown and Hamlin are early varieties, while the
Pineapple orange an important, high-quality orange for eating is
available from late November through March. Florida and Texas
Valencias are marketed from late March through June. The Florida
Temple orange is available from early December until early March.
Somewhat like the California Navel, it peels easily, separates into
segments readily, and has excellent flavor.

Oranges are required by strict State regulations to be mature before
being harvested and shipped out of the producing State. Thus, skin
color is not a reliable index of quality, and a greenish cast or green
spots do not mean that the orange is immature. Often fully matured
oranges will turn greenish (called "regreening") late in the marketing
season. Some oranges are artificially colored to improve their
appearance. This practice has no effect on eating quality, but
artificially colored fruits must be labeled "color added."

"Discoloration" is often found on Florida and Texas oranges, but not
on California oranges. This is a tan, brown, or blackish mottling or
specking over the skin. It has no effect on eating quality, and in
fact often occurs on oranges with thin skin and superior eating
quality.

Look for: Firm and heavy oranges with fresh, bright-looking skin which
is reasonably smooth for the variety.

Avoid: Light-weight oranges, which are likely to lack flesh content
and juice. Very rough skin texture indicates abnormally thick skin and
less flesh. Dull, dry skin and spongy texture indicate aging and
deteriorated eating quality. Also avoid decay shown by cuts or skin
punctures, soft spots on the surface, and discolored, weakened areas
of skin around the stem end or button.

Peaches

Hard peaches are hard to ripen at home. Look for peaches that are
already ripe with a "blush" to them. They should be solid but soft
under a little pressure. The nectarines and apricots fall under this
same category as peaches.

Pears
     
Look for: Firm pears of all varieties. The color depends on variety.
For Bartletts, look for a pale yellow to rich yellow color; Anjou or
Comice--light green to yellowish-green; Bosc--greenish-yellow to
brownish-yellow (the brown cast is caused by skin russeting, a
characteristic of the Bosc pear); Winter Nellis--medium to light
green.

Pears which are hard when you find them in the food store will
probably ripen if kept at room temperature. This is because pears tend
to ripen better off the tree but it is wise to select pears that have
already begun to soften to be reasonably sure that they will ripen
satisfactorily. Summer pears will soften all over while winter pears
stay firm. Royal Rivieras also called Comice pears are far best of
them all. Then Bartletts, are very popular.
Avoid: Wilted or shriveled pears with dull-appearing skin and slight
weakening of the flesh near the stem, which indicates immaturity.
These pears will not ripen. Also avoid spots on the sides or blossom
ends of the pear, which means that corky tissue may be underneath..

Pineapples

Pineapples are available all year, but are most abundant from March
through June. Hawaii, Puerto Rico, and Mexico are principal suppliers.
The ones from Maui, Hawaii are the best. Present marketing practices,
including air shipments, allow pineapples to be harvested as nearly
ripe as possible. They are delivered to market near the peak of
sweetness, with color ranging from green to orange and yellow. A
mature green pineapple will normally turn yellow to orange
within a few days at room temperature, but many are already fully
colored when you find them in the food store. Store them in the window
seal upside down. The best part of the pineapple is in the bottom
half. This will allow for even ripening.

Look for: Bright color, fragrant pineapple aroma, and a very slight
separation of the eyes or pips--the berry-like fruitlets patterned in
a spiral on the fruit core. At their mature stage, pineapples are
usually dark green, firm, plump, and heavy for their size, golden from
top to bottom. and very fragrant. The larger the fruit, the greater
the proportion of edible flesh. As the popular varieties ripen, the
green color turns to orange and yellow. When fully colored, pineapples
are golden yellow, orange-yellow, or reddish brown, depending on the
variety. The test for ripeness at the market is to simply pull out the
very center of the crown. Hold back the larger of the crown to get at
the smaller leaves. They should not be hard to pull out or simply fall
out. Instead in between. A nice easy snap will be the ones ready to
eat.

Avoid: Pineapples with sunken or slightly pointed pips, dull
yellowish-green color, and dried appearance--all signs of immaturity.
Also avoid braised fruit, shown by discolored or soft spots, which are
susceptible to decay. Other signs of decay are traces of mold,
unpleasant odor, and eyes which are dark and watery.

Plums and Prunes

Quality characteristics for both are very similar, and the same buying
tips apply to both.

Plums--A number of varieties of plums are produced in California and
are available from June to September. Varieties differ slightly in
appearance and flavor, so you should buy and taste one to see if that
variety appeals to you.

     Prunes--Only a few varieties of prunes are commonly marketed, and
they are all very similar. Prunes are purplish-black or bluish-black,
with a moderately firm flesh which separates freely from the pit. Most
commercial production is in the Northwestern States. Fresh prunes are
available in food stores from August through October.

Look for: Plums and prunes with a good color for the variety, in a
fairly firm to slightly soft stage of ripeness.

Avoid: Fruits with skin breaks, punctures, or brownish discoloration.
Also avoid immature fruits (relatively hard, poorly colored, very
tart, sometimes shriveled) and overmature fruits (excessively soft,
possibly leaking or decaying).

Raspberries, Boysenberries, etc.

Blackberries, raspberries, dewberries, loganberries, and youngberries
are similar in general structure. They differ from one another in
shape or color, but quality factors are about the same for all.

Look for: A bright, clean appearance and a uniform good color for the
species. The individual small cells making up the berry should be
plump and tender but not mushy. Look for berries that are fully
ripened, with no attached stem caps.

Avoid: Leaky and moldy berries. You can usually spot them through the
openings in the ventilated plastic containers. Also look for wet or
stained spots on wood or fiber containers, as possible signs of poor
quality or spoiled berries.

Strawberries

First shipments of strawberries come from southern Florida in January,
and then production increases, gradually spreading north and west into
many pans of the country before tapering off in the fall. Strawberries
are in best supply in May and June.

Look for: Berries with a full red color and a bright luster, firm
flesh, and the cap stem still attached. The berries should be dry and
clean, and usually medium to small strawberries have better eating
quality than large ones.

Avoid: Berries with large uncolored areas or with large seedy areas
(poor in flavor and texture), a full shrunken appearance or softness
(signs of overripeness or decay), or those with mold, which can spread
rapidly from one berry to another.

Note: In most containers of strawberries you will likely find a few
that are less desirable than others. Try to look at some of berries
lower in the container to be sure that they are reasonably free from
defects or decay.

Tangerines

Florida is the chief source of tangerines. Considerable quantities of
tangerines and similar types of oranges are produced in California and
Arizona, some in Texas, and few are imported. Tangerines are available
>from  late November until early March, with peak supplies in December
and January. The Murcott, a large, excellent variety of orange
resembling the tangerine, is available from late February through
April.

Look for: Deep yellow or orange color and a bright luster is your best
sign of fresh, mature, good-flavored tangerines. Because of the
typically loose nature of tangerine skins, they will frequently not
feel firm to the touch.

Avoid: Very pale yellow or greenish fruits, which are likely to be
lacking in flavor (although small green areas on otherwise
high-colored fruit are not bad), and tangerines with cut or punctured
skins or very soft spots (all signs of decay, which spreads rapidly).

VEGATABLES


Artichokes

The globe artichoke is the large, unopened flower bud of a plant
belonging to the thistle family. The many leaf-like parts making up
the bud are called "scales." Produced domestically only in
California, the peak of the crop comes in April and May.

 Look for: Plump, globular artichokes that are heavy in relation to
size, and compact with thick, green, fresh-looking scales. Size is not
important with respect to quality.

Avoid: Artichokes with large areas of brown on the scales and with
spreading scales (a sign of age, indicating drying and toughening of
the edible portions), grayish-black discoloration (caused by braises),
mold growth on the scales, and worm injury.

Asparagus

 California, New Jersey, Washington, and Michigan are the chief
sources of domestically grown asparagus.

Look for: Closed, compact tips; smooth, round spears; and a fresh
appearance. A rich green color should cover most of the spear. Stalks
should be almost as far down as the green extends.

Avoid: Tips that are open and spread out, moldy or decayed tips, or
ribbed spears (spears with up-and-down ridges or that are not
approximately round). Those are all signs of aging, and indicate tough
asparagus and poor flavor. Also avoid excessively sandy asparagus,
because sand grains can lodge beneath the scales or in the tips of the
spears and are difficult to remove in washing.

Beans (Snap)

Snap beans, produced commercially in many States, are available
throughout the year. Most beans found in the food store will be the
common green podded varieties, but large green pole beans and yellow
wax beans are occasionally available.

 Look for: A fresh, bright appearance with good color for the variety.
Get young, tender beans with pods in a firm, crisp condition.

 Avoid: Wilted or flabby bean pods, serious blemishes, and decay.
Thick, tough, fibrous pods indicate overmaturity.

Beets

Beets, available year-round, are grown in most parts of the Nation.
Many beets are sold in bunches with the tops still attached, while
others are sold with the tops removed.

 Look for: Beets that are firm, round, with a slender tap root (the
large main root), a rich, deep red color, and smooth over most of the
surface. If beets are bunched, you can judge their freshness fairly
accurately by the condition of the tops. Badly wilted or decayed tops
indicate a lack of freshness, but the roots may be satisfactory if
they are firm.

Avoid: Elongated beets with round, scaly areas around the top surface
these will be tough, fibrous, and strong-flavored. Also      avoid
wilted, flabby beets--they have been exposed to the air too long.

Broccoli

A member of the cabbage family, and a close relative of cauliflower,
broccoli is available throughout the year.

California is the heaviest producer, although other States also
produce large amounts of broccoli.

Look for: A firm, crisp wide head. The buds should be tight and dense.
Bud clusters should be dark green or sage green or even green with a
decidedly purplish cast. Stems should not be too thick or too tough.
The greener the better. The whole plant should be eaten because of the
high nutrition.

Avoid: Broccoli with spread bud clusters, enlarged or open buds,
yellowish-green color, or wilted condition, which are all signs of
overmaturity. Also avoid broccoli with soft, slippery, water-soaked
spots on the bud cluster. These are signs of decay.

Brussels Sprouts

Another close relative of the cabbage, Brussels sprouts develop as
enlarged buds on a tall stem, one sprout appearing where each main
leaf is attached. The "sprouts" are cut off and, in most cases, are
packed in small consumer containers, although some are packed loose,
in bulk. Although they are often available about 10 months of the
year, peak supplies appear from October through December.

 Look for: A fresh, bright-green color, tight fitting outer leaves,
firm body, and freedom from blemishes.

 Avoid: Elongated beets with round, scaly areas around the top surface
these will be tough, fibrous, and strong-flavored. Also      avoid
wilted, flabby beets they have been exposed to the air too long.

Cabbage

Three major groups of cabbage varieties are available: smooth-leaved
green cabbage; crinkly-leaved green Savoy cabbage; and red cabbage.
All types are suitable for any use, although the
Savoy and red varieties are more in demand for use in slaw and salads.

Cabbage may be sold fresh (called "new" cabbage) or from storage.
Cabbage is available throughout the year, since it is grown in many
States. California, Florida, and Texas market most new cabbage. Many
Northern States grow cabbage for late summer and fall shipment
or to be held in storage for winter sale.

Look for: Firm or hard heads of cabbage that are heavy for their size.
Outer leaves should be a good green or red color (depending on type),
reasonably fresh, and free from serious blemishes. The outer leaves
(called "wrapper" leaves) fit loosely on the head and are usually
discarded, but too many loose wrapper leaves on a head cause extra
waste.

 Some early-crop cabbage may be soft or only fairly firm, but is
suitable for immediate use if the leaves are fresh and crisp. Cabbage
out of storage is usually trimmed of all outer leaves and      lacks
green color, but is satisfactory if not wilted or discolored.

Avoid: New cabbage with wilted or decayed outer leaves or with leaves
turned decidedly yellow. Worm-eaten outer leaves often indicate that
the worm injury penetrates into the head.

Storage cabbage with badly discolored, dried, or decayed outer leaves
probably is over-aged. Separation of the stems of leaves from the
central stem at the base of the head also indicates
     over-age.

Carrots

Freshly harvested carrots are available year round. Most are marketed
when relatively young, tender, well-colored, and mild-flavored an
ideal stage for use as raw carrot sticks. Larger      carrots are
packed separately and used primarily for cooking, shredding and
juicing. For salads, etc., the smaller tender ones are the choice.
California and Texas market most domestic carrots, but many other
States also produce large quantities. The choice is the California
carrots because the tend to be the sweetest and least bitter. Then
Colorado, Texas, Arizona, and Mexico in that order. 

     Look for: Carrots which are well formed, smooth, well colored,
and firm. If tops are attached, they should be fresh and of a good
green color.

Avoid: Roots with large green "sunburned" areas at the top (which must
be trimmed) and roots which are flabby from wilting or show spots of
soft rot.

Cauliflower

Although most abundant from September through January, cauliflower is
available during every month of the year. California, New York, and
Florida are major sources.. The white edible portion is called "the
curd" and the heavy outer leaf coveting is called "the jacket leaves."
Cauliflower is generally sold with most of the jacket leaves removed,
and is wrapped in plastic film.

Look for: White to creamy-white, compact, solid, and clean curds. A
slightly granular or "ricey" texture of the curd will not hurt the
eating quality if the surface is compact. Ignore small green leaflets
extending through the curd. If jacket leaves are attached, a good
green color is a sign of freshness.

Avoid: A spreading of the curd--a sign of aging or overmaturity. Also
avoid severe wilting or discolored spots on the curd. A smudgy or
speckled appearance of the curd is a sign of insect injury, mold
growth, or decay, and should be avoided.

Celery

Celery, a popular vegetable for a variety of uses, is available
throughout the year. Production is concentrated in California,
Florida, Michigan, and New York. Most celery is of the so-called
"Pascal" type, which includes thick-branched, green varieties.

Look for: Freshness and crispness in celery. The stalk should have a
solid, rigid feel and leaflets should be fresh or only slightly
wilted. Also look for a glossy surface, stalks of light green or
medium green, and mostly green leaflets. Stalks that are thick, stout
and succulent are less stringy. Look for celery that is not too green
as it can be bitter. Not green enough and it has less food value. Keep
celery in air tight bags or containers as they can last about two
weeks this way. Otherwise they tend to become limp on the counter top
exposed to air.

Avoid: Wilted celery and celery with flabby upper branches or leaf
stems. You can freshen celery somewhat by placing the butt end in
water, but badly wilted celery will never become really fresh
again.

Celery with pithy, hollow, or discolored centers in the branches also
should be avoided. Celery with internal discoloration will show some
gray or brown on the inside surface of the larger      branches near
where they are attached to the base of the stalk.

Also avoid celery with blackheart, a brown or black discoloration of
the small center branches; insect injury in the center branches or the
insides of outer branches; and long, thick seed stems in
place of the usually small, tender heart branches.

Chard (See Greens)

Chinese Cabbage

Primarily a salad vegetable, Chinese cabbage plants are elongated,
with some varieties developing a firm head and others an open, leafy
form.

Look for: Fresh, crisp, green plants that are free from blemishes or
decay.

Avoid: Wilted or yellowed plants. Chicory, Endives, Escarole. These
vegetables, used mainly in  salads, are available practically all year
round-but primarily in the winter and spring. Chicory or     endive
has narrow, notched edges, and crinkly leaves resembling the dandelion
leaf. Chicory plants often have "blanched" yellowish leaves in the
center which are preferred by many people. Escarole leaves are much
broader and less crinkly than those of chicory.

 Look for: Freshness, crispness, tenderness, and a good green color of
the outer leaves.

 Avoid: Plants with leaves which have brownish or yellowish
discoloration or which have insect injury.

 Note: Witloof or Belgian endive is a compact, cigar-shaped plant
which is creamy white from blanching. The small shoots are kept from
becoming green by being grown in complete darkness.

Collards (See Greens)

Corn

Sweet corn is available practically every month of the year, but is
most plentiful in early may until mid-September. Yellow-kernel corn is
the most popular, but some white-kernel and mixed-color corn is sold.
Sweet corn is produced in a large number of States during the spring
and summer, but most mid-winter supplies come from south Florida.

For best quality, corn should be refrigerated immediately after being
picked. Corn will retain fairly good quality for a number of days, if
it has been kept cold and moist since harvesting.      Therefore, it
should be refrigerated as soon as possible and kept moist until used.

Look for: Fresh, succulent husks with good green color, silk-ends that
are free from decay or worm injury, and stem ends (opposite from the
silk) that are not too discolored or dried.

Select ears that are well-covered with plump, not-too-mature kernels.
Sweet corn is sometimes sold husked in overwrapped film trays.

Avoid: Ears with under-developed kernels which lack yellow color (in
yellow corn), old ears with very large kernels, and ears with dark
yellow or dried kernels with depressed areas on the outer surface.
Also avoid ears of corn with yellowed, wilted, or dried husks, or
discolored and dried-out stem ends.

Cucumbers

Although cucumbers are produced at various times of the year in many
States, and imported during the colder months, the supply is most
plentiful in the summer months.

Look for: Cucumbers with good green color that are firm over their
entire length. They should be well developed, but not too large in
diameter. Look for the smaller knobby ones for the best flavor.

 Avoid: Overgrown cucumbers that are large in diameter and have a dull
color, turning yellowish. Also avoid cucumbers with withered or
shriveled ends-signs of toughness and bitter flavor.

Eggplants

Eggplant is most plentiful during late summer, but is available all
year. Although the purple eggplant is more common, white eggplant is
occasionally seen in the marketplace.

Look for: Firm, heavy, smooth, and uniformly dark purple eggplants.

 Avoid: Those which are poorly colored, soft, shriveled, cut, or which
show decay in the form of irregular dark-brown spots.

Endive, Escarole (See Chicory)

Greens

 A large number of widely differing species of plants are grown for
use as "greens." The better known kinds are spinach, kale, collard,
turnip, beet, chard, mustard, broccoli leaves, chicory, endive,
escarole, dandelion, cress, and sorrel. Many others, some of them
wild, are also used to a limited extent as greens.

Look for:  Leaves that are fresh, young, tender, free from defects,
and that have a good, healthy, green color. Beet tops and red chard
show reddish color.

Avoid: Leaves with coarse, fibrous stems, yellowish-green color,
softness (a sign of decay), or a wilted condition. Also avoid greens
with evidence of insects--especially aphids--which are sometimes hard
to see and equally hard to wash away.

Kale (See Greens)

Lettuce

 Among the leading U.S. vegetables, lettuce owes its prominence to the
growing popularity of salads in our diets. It's available  throughout
the year in various seasons from California, Arizona,
Florida, New York, New Jersey, and other States. Four types of lettuce
are generally sold: iceberg, butter-head, Romaine, and leaf. Romaine
is the king of lettuces.

Iceberg lettuce is the major type. Heads are large, round, and solid,
with medium-green outer leaves and lighter green or pale-green inner
leaves.

Butter-head lettuce, including the Big Boston and Bibb varieties, has
a smaller head than iceberg. This type will have soft, succulent
light-green leaves in a rosette pattern in the center.

Romaine lettuce plants are tall and cylindrical with crisp, dark-green
leaves in a loosely folded head.

Leaf lettuce includes many varieties--none with a compact head. Leaves
are broad, tender, succulent, and fairly smooth, and they vary in
color according to variety.

Look for: Signs of freshness in lettuce. For iceberg lettuce and
Romaine, the leaves should be crisp. Other lettuce types will have a
softer texture, but leaves should not be wilted. Look for a good,
bright color in most varieties, medium to light green. The greaner the
lettuce the more food value it has. Some varieties have red leaves.

Avoid: Heads of iceberg type which are very hard and which lack green
color (signs of overmaturity). Such heads sometimes develop
discoloration of the inner leaves and midribs, and may have a less
desirable flavor. Also avoid heads with irregular shapes and hard
bumps on top, which indicate the presence of overgrown central stems.
Also avoid heads that are waterlogged

Check the lettuce for tip bum, a tan or brown area around the margins
of the leaves. Look for tip bum of the edges of the head leaves.
Slight discoloration of the outer or wrapper leaves will      usually
not hurt the quality of the lettuce, but serious discoloration or
decay definitely should be avoided. Look for head lettuce that is
crisp, dense and heavy.

Mushrooms

Grown in houses, cellars, or caves, mushrooms are available year-round
in varying amounts. Most come from Pennsylvania, but many are produced
in California, New York, Ohio, and other States.

We usually describe mushrooms as having a cap (the wide portion on
top), gills (the numerous rows of paper-thin tissue seen underneath
the cap when it opens), and a stem.

Look for: Young mushrooms that are small to medium in size. Caps
should be either closed around the stem or moderately open with pink
or light-tan gills. The surface of the cap should be white or creamy,
or uniform light brown if of a brown type.

Avoid: Overripe mushrooms (shown by wide-open caps and dark,
discolored gills underneath) and those with pitted or seriously
discolored caps.

Okra

Okra is the immature seed pod of the okra plant, generally grown in
Southern States.

Look for: Tender pods (the tips will bend with very slight pressure)
under 4-1/2 inches long. They should be bright green color and free
>from  blemishes.

 Avoid: Tough, fibrous pods, indicated by tips which are stiff and
resist bending, or by a very hard body of the pod, or by pale, faded
green color.

Onions

The many varieties of onions grown commercially fall into three
general classes, distinguished by color: yellow, white, and red.

Onions are available year-round, either fresh or from storage.

Major onion-growing States are California, New York, Texas, Michigan,
Colorado, Oregon, and Idaho.

 Look for: Hard or firm onions which are dry and have small necks.
They should be reasonably free from green sunburn spots or other
blemishes.

 Avoid: Onions with wet or very soft necks, which usually are immature
or affected by decay. Also avoid onions with thick,  hollow, woody
centers in the neck or with fresh sprouts.

Onions (Green), Leeks

Onions and leeks (sometimes called scallions) are similar in
appearance, but are somewhat different in nature.

Green onions are ordinary onions harvested very young. They have very
little or no bulb formation, and their tops are tubular.

 Leeks have slight bulb formation and broad, flat, dark- green tops.

Sold in small, tied bunches, they are all available to some extent
throughout the entire year, but   are most plentiful in spring and
summer.

Look for: Bunches with fresh, crisp, green tops. They should have
portions extending two or three inches up from the root end.

Avoid: Yellowing, wilted, discolored, or decayed tops (indicating
flabby, tough, or fibrous condition of the edible portions). Braised
tops will not affect the eating quality of the bulbs, if  the tops are
removed.

Parsley

Parsley is generally available the year-round. It is used both as a
decorative garnish and to add its own unique flavor.

Look for: Fresh, crisp, bright-green leaves, for both the curled-leaf
and the flat-leaf types of parsley. Slightly wilted
leaves can be freshened by trimming off the ends of the stems and
placing them in cold water.

Avoid: Yellowing, discolored, or decayed leaves.

Parsnips

Although available to some extent throughout the year, parsnips are
primarily late-winter vegetables because the flavor becomes sweeter
and more desirable after long exposure to cold temperatures, below 40
øF.

Look for: Parsnips of small or medium width that are well formed,
smooth, firm, and free from serious blemishes or decay.

Avoid: Large, coarse roots (which probably have woody, fibrous, or
pithy centers) and badly wilted and flabby roots (which will be tough
when cooked).

Peppers

Most of the peppers that you'll find are the sweet green peppers,
available in varying amounts throughout the year, but most  plentiful
during late summer. (Fully matured peppers of the same      type have
a bright red color.) A variety of.colored peppers are also available,
including white, yellow, orange, red, and purple.

Look for: Peppers with deep, characteristic color, glossy sheen,
relatively heavy weight, and firm walls or sides. Consider the ripe
red ones or with red streaks running through thembecause these are the
sweetest. 

Avoid: Peppers with very thin walls (indicated by lightweight and
flimsy sides), peppers that are wilted or flabby with cuts or
punctures through the walls, and pepper with soft watery spots on
the sides (evidence of decay).

Potatoes

For practical purposes, potatoes can be put into three groups,
although the distinctions between them are not clear-cut, and there is
much overlapping.

"New potatoes" is a term most frequently used to describe those
potatoes freshly harvested and marketed during the late winter or
early spring. The name is also widely used in later crop producing
areas to designate freshly dug potatoes which are not fully matured.
The best uses for new potatoes are boiling or creaming. They vary
widely in size and shape, depending upon variety, but are likely to be
affected by "skinning" or "feathering" of the outer layer of skin.
Skinning usually affects only their appearance.

"General purpose potatoes" include the great majority of supplies,
both round and long types, offered for sale in markets. With the aid
of air-cooled storage, they are amply available throughout the year.
As the term implies, they are used for boiling, frying, and baking,
although many of the common varieties are not considered to be best
for baking.

Potatoes grown specifically for their baking quality also are
available. Both variety and area where grown are important factors
affecting baking quality. A long variety with fine, scaly netting on
the skin, such as the Russet Burbank, is commonly used for baking.

Look for: With new potatoes, look for firm potatoes that are free from
blemishes and sunburn (a green discoloration under the skin). Some
amount of skinned surface is normal, but potatoes with large skinned
and discolored areas are undesirable. For general-purpose and baking
potatoes, look for reasonably smooth, firm potatoes free from
blemishes, sunburn, and decay.

Avoid: Potatoes with large cuts, bruises, or decay (they'll cause
waste in peeling) and sprouted or shriveled potatoes.

Also avoid green potatoes. The green portions, which contain the
alkaloid solanin, may penetrate the flesh and cause bitter flavor.

Radishes

Radishes, available the year-round, are most plentiful from May
through July. California and Florida produce most of our winter and
spring supplies, while several Northern States provide radishes the
rest of the year.

Look for: Medium-size radishes 3/4 to 1 inch in diameter that are
plump, round, firm, and of a good, red color.

Avoid: Very large or flabby radishes (likely to have pithy centers).
Also avoid radishes with yellow or decayed tops (sign of over-age).

Rhubarb

This highly specialized vegetable is used like a fruit in sweetened
sauces and pies. Very limited supplies are available during most of
the year, with best supplies available from January to June.

Look for: Fresh, firm rhubarb stems with a bright, glossy appearance.
Stems should have a large amount of pink or red color, although many
good-quality stems will be predominantly light green. Be sure that the
stem is tender and not fibrous.

Avoid: Either very slender or extremely thick stems, which are likely
to be tough and stringy. Also avoid rhubarb that is wilted and flabby.

Rutabagas (See Turnips)

Spinach (See Greens)

Squash (Summer)

Summer squash includes those varieties which are harvested while still
immature and when the entire squash is tender and edible. They include
the yellow Crookneck, the large Straightneck, the
greenish-white Patty Pan, and the slender green Zucchini. Some of
these squash are available at all times of the year.

Look for: Squash that are tender and well developed, firm, and
fresh-appearing. You can identify a tender squash, because the skin is
glossy instead of dull, and it is neither hard nor tough.

Avoid: Stale or overmature squash, which will have a dull appearance
and a hard, tough surface. Such squash usually have enlarged seeds and
dry, stringy flesh. Also avoid squash with
discolored or pitted areas.

Squash (Fall and Winter)

Winter squash are those varieties which are marketed only when fully
mature. Some of the most important varieties are the small corrugated
Acorn (available all year-round), Butternut, Buttercup, green and blue
Hubbard, green and gold Delicious, and Banana. Winter squash is most
plentiful from early fall until late winter.

Look for: Full maturity, indicated by a hard, tough find. Also look
for squash that is heavy for its size (meaning a thick wall and more
edible flesh). Slight variations in skin color do not affect
flavor.

Avoid: Squash with cuts, punctures, sunken spots, or moldy spots on
the find. These are indications of decay. A tender rind indicates
immaturity, which is a sign of poor eating quality in winter squash
varieties.

Sweet Potatoes

Two types of sweet potatoes are available in varying amounts the
year-round. Moist sweet potatoes, sometimes called yams, are the most
common type. They have orange-colored flesh and are very sweet. (The
true yam is the root of a tropical vine which is not grown
commercially in the United States.)

Dry sweet potatoes have pale-colored flesh and are low in moisture.

Most sweet potatoes are grown in the Southern tier and some Eastern
States, in an area from Texas to New Jersey. California also is a
major producer.

Look for: Firm sweet potatoes with smooth, bright, uniformly colored
skins, free from signs of decay. Because they are more perishable than
white potatoes, extra care should be used in      selecting sweet
potatoes.

Avoid: Sweet potatoes with worm holes, cuts, grub injury, or any other
defects which penetrate the skin; this causes waste and can readily
lead to decay. Even if you cut away the decayed portion, the remainder
of the potato flesh may have a bad taste.

Decay is the worst problem with sweet potatoes and is of three types:
wet, soft decay; dry, firm decay which begins at the end of the
potato, making it discolored and shriveled; and dry rot in the
form of sunken,discolored areas on the sides of the potato.

Sweet potatoes should not be stored in the refrigerator.

Tomatoes

Extremely popular and nutritious, tomatoes are in moderate to liberal
supply throughout the year. Florida, California, and a number of other
States are major producers, but imports supplement
domestic supplies.

The best flavor usually comes from locally grown tomatoes produced on
nearby farms. This type of tomato is allowed to ripen completely
before being picked. Many areas, however, now ship tomatoes which are
picked fight after the color has begun to change from green to pink.

If your tomatoes need further ripening, keep them in a warm place but
not in direct sunlight. Unless they are fully ripened, do not store
tomatoes in a refrigerator the cold temperatures might keep them from
ripening later on and rain the flavor.

Look for: Tomatoes which are smooth, well ripened, and reasonably free
>from  blemishes.

For fully ripe fruit, look for an overall rich, red color and a slight
softness. Softness is easily detected by gentle handling.

 For tomatoes slightly less than fully ripe, look for firm texture and
color ranging from pink to light red.

Avoid: Soft, overripe, or braised tomatoes, and tomatoes with sunburn
(green or yellow areas near the stem scar), and growth cracks (deep
brown cracks around the stem scar). Also avoid decayed tomatoes which
will have soft, water-soaked spots, depressed areas, or surface mold.

Turnips

The most popular turnip has white flesh and a purple top
(reddish-purple tinting of upper surface). It may be sold "topped"
(with leaves removed) or in bunches with tops still on, and is
available in some food stores most of the year.

Look for: Small or medium-size, smooth, fairly round, and firm
vegetables. If sold in bunches, the tops should be fresh and should
have a good green color.

Avoid: Large turnips with too many leaf scars around the top and with
obvious fibrous roots.

Rutabagas are distinctly yellow-fleshed, large-sized relatives of
turnips. They are available generally in the fall and winter, but
cold-storage rutabagas are often available in the spring. Late
winter storage rutabagas are sometimes coated with a thin layer of
paraffin to prevent loss of moisture and shriveling. The paraffin is
readily removed with the peeling before cooking.

Look for: Heavy weight for their size, generally smooth, round or
moderately elongated shape, and firmness.

Avoid: Rutabagas with skin punctures, deep cuts or decay.

Watercress

Watercress is a small, round-leaved plant that grows naturally (or it
may be cultivated) along the banks of freshwater streams and ponds. It
is prized as an ingredient of mixed green salads and as a garnish,
because of its spicy flavor. Watercress is available in limited supply
through most of the year.

Look for: Watercress that is fresh, crisp, and has a rich green color.
Avoid: Bunches with yellow, wilted, or decayed leaves.

Zucchini

Thin shinny ones are the best. Also consider eating them while young.
Look for fuzzy hairs on them to indicate garden freshness. The crooked
necked yellow squash is the best overall flavor.

REFERENCES:

I wish to give special credit to the various government agencies who
have generously sent me articles, data and other help.
I especially want to thank the following people and other authorities,
whose works were consulted in the preparation of this information.
* Bureau of Home Economics, The US Department of Agriculture
* Look Younger, Live Longer, by Gayelord Hauser, MD.
* H.E. Kirschner, M.D. Natures Healing grasses
* Max Gerson, M.D. A Cancer Therapy
* Mrs. M. Grieve,  Master Herbalist. A Modern Herbal
* M.O. Garten, D.C. The Health Secrets of a Naturopathic Doctor
* Susan S. Weed, Master Herbalist. Wise Woman Herbal Healing Wise
* Edmond Bordeaux Szekely,  Ph.D. Scientific Vegatarian and The Book
of Herbs
* Lendon Smith, M.D. Feed Your Kids Right
* Bernard Jensen, D.C. Nutritionist, Beyond Basic Health, and many
other books.
* Edmond Bordeaux Szekeky,The Gospel of Peace. IBS Internacional, PO.
Box 849, Nelson,                     B.C. Canada, V1L 6A5.  $1.00 plus
$4.00 postage and handling for the Essenes Gospel Of Peace.
* Jason Winter's, Killing Cancer (Death Begins In The Colon)
* Alda Diaz, Colonic Irrigation, from For Wemon First Magazine. March
20, 1995. Page 97.
                          

THE END
 MARGIES RARE BOOKS AND PLANT CLIPART
http://www.alice.net/pers/antiqque.htm






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