Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping.
Store cabbage and brussel sprouts in the refrigerator (32-36°F), in a perforated plastic bag. Chop cabbage or trim brussel sprouts and blanch for 12 minutes in boiling salted water, or until they are tender.
Keep refrigerated (32-36°F). Store them in a perforated plastic bag. To cook most greens, discard the stems or put them aside for stock. Chop leafy part and wash thoroughly. Strain – greens are now ready to sauté with onions and garlic or steam and serve with a wedge of lemon.
Store whole peppers in a cool, dry place (45-50°F). Make sure to keep them away from fruits to avoid over-ripening. Always refrigerate peppers after you cut them. Gypsy and bell peppers can be eaten raw as a snack or added to a salad. Sweet peppers are also great with pancit noodles.
Keep refrigerated (32-36°F), storing in a perforated plastic bag. Time to fire up the barbecue! Cut the squash in half, lengthwise. Place them on a rimmed baking sheet. Brush them over with olive oil, and then lightly sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side.
Store winter squash in a nice cool, dry place (45-50°F). Cut into cubes and place on a baking dish. Roast at 375°F for 30 minutes.
Keep apples refrigerated (32-36°F), storing them away from vegetables, as apples produce ethylene, a ripening agent. Eat raw as a snack, or slice into a green salad with walnuts or pecans. Apples are also delicious when thinly sliced and incorporated into a sandwich with soft-ripened cheese.
Ripen avocadoes in a paper bag on your countertop; when fully ripe, store whole avocadoes in a cool, dry place (45-50°F). Mash the avocadoes and add a bit of lemon juice, salt and pepper for a simple guacamole.
Keep grapes refrigerated (32-36°F), in a perforated plastic bag. Do not wash until ready to use. Grapes are a wonderful accompaniment to a cheese course and are tasty in fruit salad.
Store in a cool, dry place (45-50°F). Always refrigerate cut citrus. Oranges, grapefruit & mandarins are a seasonal pleasure – they’re great eaten plain or make for delicious fresh squeezed juice.
When ripe, store in the refrigerator (32-36°F). There are two varities of persimmons – Fuyu and Hachiya. The Fuyu variety can be eaten plain, biting into the persimmon like you would an apple. Cook the Hachiya variety in stews or in apple pie.Cook the Hachiya variety in stews or in apple pie or wait until they are so ripe they are soft and mushy, then they can be eaten fresh. Freezing the Hachi- ya also removes the surprising texture they possess when eaten firm and uncooked.
Keep pomegranates refrigerated (32-36°F). To remove the seeds: Cut out the blossom end, remove some of the white pith, but do not break the red pulp around the seeds. Score the skin into quarters. Break the pomegranate into halves and then halve again following score lines. Bend back the rind and pull out the seeds. Eat seeds whole or juice into mixed drinks.
Fresh berries are highly perishable. Store them in the coldest part of the refrigerator (32-36°F), loose- ly covered with plastic wrap. Do not wash until ready to use. Serve plain or in a fruit salad.