• Choosing Fish and Shellfish
• Choosing Vegetables
• Working with Herbs and Spices

Choosing Vegetables

Choose vegetables in season when they are at their freshest and most readily available. This is when they will taste their best and be at their most nutritious form. Always look for crisp, fresh looking vegetables that have brightly colored leaves. Avoid any brown patches, wilted leaves, bruised or pulpy flesh.

• Onions: Choose firm bulbs with even colored and no signs of sprouting. Should have papery dry skins, red onions should have no discoloration and spring onions should have bright green leaves and fresh looking roots. Never store next to potatoes.

• Roots and Tubers:Should be firm and well shaped, heavy flesh, wrinkle free skin. Avoid green patches and sprouts.

• Tomato:Should be without wrinkles, skin should be smooth and firm with no cuts or blemishes.

• Mushrooms:Choose firm, fresh looking mushrooms that have soft “bloom” and fresh smell. The stalk end should be moist, dry means slightly old.

• Greens: Choose endive, Swiss chard, fresh looking greens. Leaves should feel springy to the touch. Avoid any that appear limp and wilted. There should be no sign of insect damage.

• Stalks and Shoots:Choose tightly packed, firm heads with no visible brown patches on the outer layer.

• Brassicas:Choose undamaged tight compact heads. Outer leaves should be fresh with no signs of wilting or yellowing. The stalk should be moist and freshly cut.