|Peak March - May|
|Peak February - June|
Aspargus - Buy vibrant green spears with tight, purple-tinged buds. Thin spears are sweet and tender. Storage: Trim the woody ends. Stand the spears in a bit of water in a tall container; cover tops with a plastic bag. Cook within a few days.
Green Beans - Good beans have vibrant, smooth surfaces. The best are thin, young, and velvety and will snap when you bend them gently. Storage: Refrigerate unwashed in an unsealed bag for up to one week.
|Peak May - October|
Broccoli - Look for rigid stems with tight floret clusters that are deep green or tinged purple. Pass on any with yellowing heads—they're too bitter. Storage: Refrigerate in a plastic bag for up to one week.
|Peak October - Arpil|
A ripe kiwi will be slightly yielding to the touch. Avoid mushy or wrinkled ones with an "off" smell. Storage: Let kiwis ripen at room temperature. To speed up the process, place them in a paper bag with an apple or a ripe banana. Once ripe, refrigerate kiwis in a plastic bag for up to a week.
Romaine Lettuce - Look for crisp leaves that are free of browning edges and rust spots. Storage: Refrigerate for five to seven days in a plastic bag.