Handling Fresh Vegetables

Because many vegetables are very perishable, it is important to purchase fresh produce in good, fresh condition and to use it within a few days, with the exception of those items, like onions and garlic, that withstand longer storage. The freshest vegetables are the highest in flavor and nutritional content and have the best appearance.

Although most vegetables are available year‐round, this availability often involves shipping them long distances. Today many chefs are involved in the farm‐to‐table movement and look for local, organic, sustainable sources for some or most of their produce. Depending on the locale, local farmers often grow heirloom varieties that can contribute new interest to restaurant menus. These topics are discussed in more detail in Chapter 1. See also the Organic Foods sidebar.