Choosing Vegetables

Refrigerated transportation of vegetables ensures a steady supply of fresh produce at the supermarket. In the depth of a northern winter, fresh vegetables are shipped from warmer regions, often in the southern hemisphere. Owing to modern methods of preserving and shelf-life extension of perishable vegetables, the cook is provided year-round with an astonishing array of both familiar and unusual types.

Each individual vegetable has its own indicator of quality, but generally crispness and bright color are the key to freshness. Vegetables past their prime are betrayed by brown patches, wilted leaves and limp flesh. Avoid any vegetables that are damaged, bruised or frostbitten. The younger and smaller the vegetable, the more tender and sweet it will be, although vegetables that are actually immature often lack juiciness and may be bitter. Some markets now sell “baby” vegetables, including tiny zucchini, cherry-sized squash and finger-length corn; many are dwarf varieties, others are regular varieties picked at an early stage, without the flavor or sweetness of the fully mature vegetable. Small squashes, however, are always sweet, with more flavor than larger specimens.