For the freshest produce, try to find locally grown, in-season fruits and vegetables. The closer you are to where the produce is grown, the less time it sits in a truck and warehouse. If you're shopping for harvest at a farmer's market, shop early in the day. Scan the farmer's entire produce offering to get a general idea of the quality before you purchase. Choosing the best Missouri Fresh Produce Market and crop means knowing what to look for and what to avoid when buying fruits and vegetables.
Buying Produce in Season; Depending on where you live, you may find better yield at certain times of the year. Your grocery store may be stocked with virtually every fruit and vegetable all year, but at certain times of the year, certain foods will taste fresher and better. If you want to be assured that you're buying the freshest yield, use these guidelines:
Watermelon should be firm and heavy with a smooth skin. Watermelon should have a yellow area on one side, from where it rested while ripening. If it doesn't have a well-defined yellow side, it may have been harvested too soon.
Meat - the surface of the red meat should look matte and dry, with a dark, rich red or slightly purplish color. Good quality red meat should be marbled nicely, with thin threads of white fat spreading through the meat. Often you can tell a lot about the quality by just looking at it; bright red pieces of beef or lamb that are wet with blood haven't been hung properly and will probably be tough and tasteless. Chicken should be glowing and bright skin color. Try to avoid any meat wrapped in plastic foil; it's likely the meat will smell sweaty.
With much of the growing and harvesting today handled by machines and with produce being shipped around the world, several other criteria take priority with taste and nutrition taking a back seat. The focus is instead on how sturdy it is, how easily it can be shipped, and the eye-appeal. When today's farmer may never even actually touch the crop, things that make it easy for machine handling like the uniformity of size even come into play.
While all of these new criteria are significant to the farmer's profits, they add nothing to the health of the consumer. If anything, they may detract from it. Sturdy product that stands up to lengthy shipping will be shipped over long distances, taking many days on its journey to your kitchen, and losing nutritional value and flavor with every day that passes between harvest and serving.
An excellent hobby for a chef is gardening. Raising a little home plot of backyard produce is good for getting you out of the kitchen and in the nature environment. And there's no comparison when you harvest - you will never forget your first bite of a tomato fresh off the vine, and from then on store-bought tomatoes will taste like licking a brick to you.
The best carrots are firm and with a moderately smooth skin. Shy away from thick carrots, as they usually have tough centers. Should you buy carrots with green tops, get rid of the tops before storing, as they can draw nutrients and moisture from the roots. Beets should be dark red and no more than 2 inches in diameter. Broccoli should smell sweet and have a dark-green color. The stalks should be tightly formed and be firm, not limp. When broccoli begins to over-ripe, it turns yellow and smells like cabbage.
Buying Produce in Season; Depending on where you live, you may find better yield at certain times of the year. Your grocery store may be stocked with virtually every fruit and vegetable all year, but at certain times of the year, certain foods will taste fresher and better. If you want to be assured that you're buying the freshest yield, use these guidelines:
Watermelon should be firm and heavy with a smooth skin. Watermelon should have a yellow area on one side, from where it rested while ripening. If it doesn't have a well-defined yellow side, it may have been harvested too soon.
Meat - the surface of the red meat should look matte and dry, with a dark, rich red or slightly purplish color. Good quality red meat should be marbled nicely, with thin threads of white fat spreading through the meat. Often you can tell a lot about the quality by just looking at it; bright red pieces of beef or lamb that are wet with blood haven't been hung properly and will probably be tough and tasteless. Chicken should be glowing and bright skin color. Try to avoid any meat wrapped in plastic foil; it's likely the meat will smell sweaty.
With much of the growing and harvesting today handled by machines and with produce being shipped around the world, several other criteria take priority with taste and nutrition taking a back seat. The focus is instead on how sturdy it is, how easily it can be shipped, and the eye-appeal. When today's farmer may never even actually touch the crop, things that make it easy for machine handling like the uniformity of size even come into play.
While all of these new criteria are significant to the farmer's profits, they add nothing to the health of the consumer. If anything, they may detract from it. Sturdy product that stands up to lengthy shipping will be shipped over long distances, taking many days on its journey to your kitchen, and losing nutritional value and flavor with every day that passes between harvest and serving.
An excellent hobby for a chef is gardening. Raising a little home plot of backyard produce is good for getting you out of the kitchen and in the nature environment. And there's no comparison when you harvest - you will never forget your first bite of a tomato fresh off the vine, and from then on store-bought tomatoes will taste like licking a brick to you.
The best carrots are firm and with a moderately smooth skin. Shy away from thick carrots, as they usually have tough centers. Should you buy carrots with green tops, get rid of the tops before storing, as they can draw nutrients and moisture from the roots. Beets should be dark red and no more than 2 inches in diameter. Broccoli should smell sweet and have a dark-green color. The stalks should be tightly formed and be firm, not limp. When broccoli begins to over-ripe, it turns yellow and smells like cabbage.
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When you are looking for information about s Missouri fresh produce market, come to our website today. More details are available at http://www.anthonysproduce.com now.
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