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Pick what you know, know what you pick

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| Wednesday, May 14, 2008 |

The editors of Real Simple magazine have put together a handy chart to help you navigate newer, fresher arrivals in your grocer’s produce aisle. Here are three vegetables in season right now:

Radishes

How to choose: A fresh, tasty radish is firm when squeezed and free of cracks. If the leaves are attached, they should be crisp and bright.

How to store: Remove the leaves to prolong freshness. Refrigerate radishes in a loosely closed plastic bag.

Shelf life: Radishes are best eaten within five days of purchase or harvest, but they can be used until they become soft.

Green beans

How to choose: Select bright green beans that are smooth and crisp with a velvety skin. Bend one in half to make sure it snaps; a bit of moisture at the breaking point shows freshness. Be sure they’re fairly straight and well-shaped. If you can see the beans clearly through the pods, they were picked past their prime.

How to store: To keep green beans moist, refrigerate them in a tightly sealed container.

Shelf life: Green beans will keep for four to five days in the refrigerator.

Rhubarb

How to choose: The celery-like stalks of rhubarb should be firm, not limp, with a deep red color and large, bright green leaves. If the greens have been removed, check the cut ends to make sure they’re still firm; if the ends show signs of decay or appear soft and spongy, select another bunch.

How to store: Wrap unwashed stalks (moisture speeds decay) loosely in a plastic bag with the leaves still attached and keep them in the vegetable drawer of the refrigerator.

Shelf life: Rhubarb typically lasts three to four days, but it can remain flavorful for up to a week; use it before the stalks become soft.