Selecting vegetables in season is a challenging shopping endeavor that can mean great value and health for you and your family. Buying your fruits and vegetables in season is an important way to save money, eliminate waste, and obtain the best flavor.

The keys are knowing when are the best times to buy a particular item and what qualities to look for. Nowadays, most fruits and vegetables are available all year long now that produce is available from various parts of the world. However, there are peak seasons that ensure the best quality and value.

The Secret To Buying Vegetables in Season

Here are a few tips that can ensure your satisfaction:

Buying vegetables in season

Vegetable	Peak Season	How to Choose
Artichokes	Best in spring	Look for heavy, plump green ones, tightly closed
Asparagus	Spring through summer	Look for full green color, straight stalks with white tips
Avocados	All year long	Shiny green or black depending on the variety
Beans	All year long	Green and wax varieties are green with no blemishes
Beans, Lima	Late summer to early fall	Look for firm and crisp beans
Beets	Summer to fall	Small, firm, and have green tops
Broccoli	All year long	Green clustered buds, not thick
Cabbage	Summer through winter	Brightly colored, tightly-closed heads without blemishes; heavy for their size
Carrots	All year long	Firm, heavy, and bright orange; look for green leaves
Cauliflower	All year long	Firm heads, rich green leaves
Celery	All year long	Crisp, pale green stalks; fresh small leaves
Corn	Late spring through summer	Look for medium-sized, plump milky kernels; smooth green husks, and silk ends
Cucumbers	All year but best in summer	Pick medium to small and bright green; avoid soft or blemished
Eggplant	All year but best in summer	Firm purple or white with green cap; not soft
Garlic	All year long	Firm with no blemishes; compact with soft skin
Kale	Fall through winter	Dark green, crisp leaves; thin stalks
Leeks	All year but best in the fall	Firm with a white base and fresh green leaves
Lettuce	All year long	Crisp and unblemished; avoid brown edges all varieties
Mushrooms	All year long	Firm, plump, and unblemished; fresh stems; avoid mold
Okra	Spring through fall	Young tender green pods
Onions	All year but best in late spring and early fall	Clean, dry, and firm with papery skins; avoid sprouts and softies
Peas	Spring through summer	Firm, bright green, and full pods; avoid swollen or immature pods
Peppers	All year long	Firm, shiny, thick flesh in all varieties; avoid black spots
Potatoes (white)	All year long	Firm, uniform size, and even color; avoid mold, sprouts, and soft spots
Pumpkins	Fall through winter	Brightly colored, firm with the stem attached
Radishes	All year long	Firm, smooth, and bright red or white with fresh leaves
Spinach	All year long	Bright green, fresh tender leaves; no yellow
Squash-Summer	All year but best in summer	Smooth bright skin green or yellow; heavy for size
Squash-Winter	Best in winter	Hard, and heavy for its size with the stem attached
Sweet Potatoes	All year long	Firm, uniform size, even color; avoid large-sign of age
Tomatoes	All year long	Firm, plump, and unblemished; heavy with fresh tops
Turnips	Fall through winter	Firm, smooth and unblemished; heavy for its size
Zucchini	All year but best in summer	Smooth bright skin green; heavy for size

To buy vegetables in season locally in your state (US only), either from your supermarket or a local farmer’s market, check out this Seasonal Ingredient Map from Epicurious.

 

I’m always tempted to buy strawberries in the winter, that is, until I see how much they cost… Sticking to only the “in-season” fruits and vegetables is a great way to save money. Here’s a handy seasonal produce guide to keep you on track all year round. 

This article was originally published by Wealth of Geeks.