How to Choose Vegetables by Season

The simplest way to choose vegetables in season is to observe the variety and prices at the market: if a vegetable is available at most stalls that week and is inexpensive, it is in season. Out-of-season vegetables grown in greenhouses are usually available at only a few stalls, at higher prices, and with paler coloring. Putting these two observations together makes it possible to track the seasons without checking a label. Buying vegetables in season makes a difference not only in price but also in taste and texture; vegetables allowed to ripen in the ground have a more concentrated flavor than those picked early and ripened in transit. The sections below cover, in order, what to look for when choosing vegetables at the market, from color to price. How can you spot out-of-season vegetables at a market stall? Vegetables with pale coloring, unusually glossy or waxy skin, or an unusually large size but mild flavor are often greenhouse-grown or imported. This difference is most noticeable in tomatoes and cucumbers: a tomato sold in winter has much less aroma than one ripened in summer and releases little juice when cut. With peppers and eggplant, unusually smooth, flawless skin may indicate that they were grown in a controlled environment rather than under natural conditions. Price at the stall is another reliable clue: if a vegetable costs noticeably more than it does at nearby stalls, it is more likely to be out of season. A drop in the price of the same vegetable during the week can also signal that it is coming into season. How should you check stems, leaves, and roots? For leafy vegetables, check the cut end of the stem: if it is dry and has turned brown, the vegetable has been sitting for a while. For root vegetables, soil still clinging to the surface is a sign they may stay fresh longer than washed and packaged ones; the soil retains moisture and slows water loss. Wilted leaves, yellowed edges, or a waterlogged appearance are also signs that the vegetable has been sitting at the market for a while. For zucchini and eggplant, a stem that is still green and moist indicates that the vegetable was picked recently. If the stem is dry and shriveled, several days may have passed since it was picked, even if the vegetable itself looks fresh. Does it matter whether you shop at a farmers market or a grocery store? Neighborhood farmers markets often sell produce delivered that day by growers from the surrounding area, making it easier to track what is in season than at a grocery store. The variety at the stalls changes from week to week, and that change is a sign of the season. Grocery stores, on the other hand, carry the same vegetables year-round, making it harder to tell which ones are in season at a given time. If a vendor can answer without hesitation when asked which vegetable is in season right now, that is another reliable clue. The origin listed on a price label can also help: vegetables listed as coming from a distant region or from abroad are generally out of season locally. Labels identifying local produce largely reflect the current season in that region. How should you use vegetables bought in season? Vegetables are usually least expensive when abundant and in season. Buying them then and blanching or chopping and freezing them can be more economical in winter than buying a fresh, out-of-season alternative. The same approach applies to buying larger quantities of tomatoes for paste or peppers for stuffing: shop for what you will need for the season rather than just for one week. During seasonal transitions, both the previous season's and the new season's vegetables may appear at the market. In that period, comparing color and aroma is the safest way to choose. Placing the same vegetable from two different seasons side by side makes the difference easiest to see.