Visiting your local farmers market on the weekend can be a great source of meal inspiration for the week ahead. Spring brings an abundance of delicious fruits and vegetables, perfect for jazzing up your meals with new flavors and nutrients. Use these helpful tips from the United States Department of Agriculture when picking out your produce to avoid wasting food and money. For more, check out our summer produce guide or the full United States Department of Agriculture (USDA) seasonal produce guide.
Apricots
Selection: Look for apricots that are full, firm and consistent in color (with no green).
Storage: Store at room temperature until ripe, then refrigerate in a plastic bag for up to five days.
Lettuce
Selection: Avoid wilted, yellow leaves or those with brown spots.
Storage: Wash and dry, then store in the refrigerator in a plastic bag for up to five days.
Peas
Selection: Choose firm, bright green, small- to medium-sized pods with no signs of decay. The pod should make a snapping sound when broken.
Storage: Refrigerate peas in a plastic bag with holes for three to five days. Remove from shells right before use.
Rhubarb
Selection: Choose firm, shiny stalks. Avoid limp or damaged stalks.
Storage: Remove any leaves, as they contain toxic substances and should not be ingested. Store in refrigerator in a plastic bag and use within a few days.
Spinach
Selection: Choose fresh, crisp, green leaves with no signs of insect damage.
Storage: Loosely wrap in damp paper towel. Refrigerate in plastic bag and use within five days.
Strawberries
Selection: Choose firm, fragrant strawberries with a bright, shiny red color. Caps should be fresh, green and undamaged.
Storage: Store in refrigerator up to three days. Wash strawberries right before eating.
Eating lots of fruits and vegetables is key to a healthy diet and can help reduce your cancer risk. For more information on a healthy, nutritious diet for your family, visit the Prevent Cancer Foundation’s “Healthy Eating with Dr. Ann.”
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