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The roots should be black skinned with a creamy coloured interior. Select medium-sized roots that are smooth and firm. The leaves should be deeply veined and have wavy margins but salsify is often sold without the leaves.
Wrap salsify in a plastic bag and store in the refrigerator for up to two weeks.
Scrub the root under cold running water, peel with a sharp knife and place in water with a little lemon juice, then cut into short lengths and simmer for half an hour until soft. Drain, then sauté.
Shallots should be firm and heavy with dry, papery skins. Avoid any signs of moisture, green shoots or dark spots.
Store whole shallots in a cool, dark, well-ventilated place for use within 4 weeks. Refrigerate cut shallots in an air-tight container for use within 2-3 days.
Shallots are used in many of the same dishes where garlic and onions could be used and do not cause breath odours as harsh as either onions or garlic.
Firm, crisp and flat green pods.
Refrigerate unwashed covered for up to 3 days.
Rinse and break off ends. Leave whole or cut. Good in stir fries or in salads. They require little cooking.
Fresh-looking sorrel with good color and a clean, fresh scent. Avoid any brown spots or wilted stalks or leaves.
Sorrel is best used soon after purchase. If stored, store in a plastic bag, unwashed in the crisper section of the refrigerator for up to 3 days.
Discard the stems and wash the leaves well. Use young leaves raw to add kick to a green salad, or combine with low-fat margarine as an accompaniment for fish.
Fresh crisp leaves with solid green colouring.
Discard yellow or damaged leaves. Remove stems and ribs if desired. Rinse in cold water, drain, wrap in paper towel. Cover, refrigerate two to four days. If in a bag, store as is.
Rinse. Leave whole or tear into bite size pieces.
A squash heavy for its size with hard rind that's not shiny.
Keep in a cool, dry, dark and ventilated place for up to two months or at room temperature for one week. If cut, cover refrigerate for up to five days.
Rinse. Cut squash in half. Remove seeds and stringy fibre. Cut into serving sizes before cooking.
Firm, well shaped tubers with bright uniform colouring, skins free of cracks.
Keep uncovered at room temperature for up to 1 week.
Scrub well. Leave whole or peel and cut as desired. Eat raw or grate into salads. Bake, boil or microwave until tender when pierced. The creamy brown skinned type has cream coloured dry flesh. The reddish purple type has orange moist flesh.
Select chard with fresh green leaves; avoid those that are yellow or discoloured.
Store unwashed leaves in plastic bags in the crisper in the refrigerator for 2 to 3 days.
Make sure to wash the Swiss chard thoroughly with water. Gritty greens will ruin the experience.
