Cabbage may be sold fresh (called "new" cabbage) or from storage. Cabbage is available throughout the year, since it is grown in many states. California, Florida and Texas market most new cabbage. Many northern states grow cabbage for late summer and fall shipment or to be held in storage for winter sale.
Look for: Firm or hard heads of cabbage that are heavy for their size. Outer leaves should be a good green or red color (depending on type), reasonably fresh and free from serious blemishes. The outer leaves (called "wrapper" leaves) fit loosely on the head and are usually discarded, but too many loose wrapper leaves on a head cause extra waste.
Some early-crop cabbage may be soft or only fairly firm, but is suitable for immediate use if the leaves are fresh and crisp. Cabbage out of storage is usually trimmed of all outer leaves and lacks green color, but is satisfactory if not wilted or discolored.
Avoid: New cabbage with wilted or decayed outer leaves or with leaves turned decidedly yellow. Worm-eaten outer leaves often indicate that the worm injury penetrates into the head.
Storage cabbage with badly discolored, dried or decayed outer leaves probably is over-aged. Separation of the stems of leaves from the central stem at the base of the head also indicates over-age.
Carrots
Freshly harvested carrots are available year round. Most are
marketed when relatively young, tender, well-colored and
mild-flavored - an ideal stage for use as raw carrot sticks.
Larger carrots are packed separately and used primarily for
cooking or shredding. California and Texas market most domestic
carrots, but many other states produce large quantities.
Look for: Carrots which are well formed, smooth, well colored and firm. If tops are attached, they should be fresh and of a good green color.
Avoid: Roots with large green "sunburned" areas at the top (which must be trimmed) and roots which are flabby from wilting or show spots of soft rot.
Cauliflower
Although most abundant from September through January,
cauliflower is available during every month of the year.
California, New York and Florida are major sources. The white
edible portion is called "the curd" and the heavy outer leaf
covering is called "the jacket leaves." Cauliflower is
generally sold with most of the jacket leaves removed, and is
wrapped in plastic film.
Look for: White to creamy-white, compact, solid and clean curds. A slightly granular or "ricey" texture of the curd will not hurt the eating quality if the surface is compact. Ignore small green leaflets extending through the curd. If jacket leaves are attached, a good green color is a sign of freshness.
Avoid: A spreading of the curd - a sign of aging or overmaturity. Also avoid severe wilting or discolored spots on the curd. A smudgy or speckled appearance of the curd is a sign of insect injury, mold growth or decay and should be avoided.
Celery
Celery, a popular vegetable for a variety of uses, is available
throughout the year. Production is concentrated in California,
Florida, Michigan and New York. Most celery is of the so-called
"Pascal" type, which includes thick-branched, green
varieties.
Look for: Freshness and crispness in celery. The stalk should have a solid, rigid feel and leaflets should be fresh or only slightly wilted. Also look for a glossy surface, stalks of light green or medium green, and mostly green leaflets.
Avoid: Wilted celery and celery with flabby upper branches or leaf stems. You can freshen celery somewhat by placing the butt end in water, but badly wilted celery will never become really fresh again.
Celery with pithy, hollow or discolored centers in the branches also should be avoided. Celery with internal discoloration will show some gray or brown on the inside surface of the larger branches near where they are attached to the base of the stalk.
Also avoid celery with blackheart, a brown or black discoloration of the small center branches; insect injury in the center branches or the insides of outer branches; and long, thick seed stems in place of the usually small, tender heart branches.
Chard (see Greens)
Chinese cabbage
Primarily a salad vegetable, Chinese cabbage plants are
elongated, with some varieties developing a firm head and
others an open, leafy form.
Look for: Fresh, crisp, green plants that are free from blemishes or decay.
Avoid: Wilted or yellowed plants.
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