These days, sadly, it seems no one has the time to even go to the market to buy fresh vegetables to meet daily needs. We find it easier to send someone to the market or to the ubiquitous department store to pick up vegetables for the entire week. Sealed packets available in these stores, with their not so fresh, not so clean, often spoilt vegetables are hastily bought and used in our daily cooking. No longer is it a pleasure to select and buy the veggies, no haggling on the prices that Grandma used to crow about even if she managed to save just a few rupees! It is just a chore to be got over as fast as possible, as is the cooking which has become a mechanical necessity to fill the stomach! Well, just...just in case you feel like buying fresh vegetables, you might have lost the art of selecting right - so, here are a few tips that we have culled from Grandma. Hope you find them useful!

Grandma says...

• When buying vegetables, as a rule, always pick vegetables that are plump and of medium size.


• String beans must be free of rust and worm holes, uniform in size and with well developed pods that are a fresh green in colour.


• Select asparagus that are uniform in size and are with tender stalks and firm heads.


• When buying beets see that they are dark red in colour both on the outside and inside as well as uniform in shape and size.


• Cabbage should always be firm, uniform, of medium size and free from worm injury.


• Carrots should be highly coloured throughout, uniform in shape and with as little core as possible in the centre.


• Cauliflower must always be smooth, with a white, solid head and of medium size. Watch out for hidden worms, especially when it is past the season.


• Celery should be well blanched, with tender stalks of fine texture, crisp and uniform in size, highly flavoured and free from insects.


• Buying corn? See that they are large but with small cobs. The kernels must be large and well filled especially near the tips, sweet in flavour but not over-ripe, with even rows and as free as possible from injury.


• Cucumbers are best when they feel solid to the touch, are uniform in size, a fresh green colour with white flesh and smooth outer surface. Never go in for the large cucumbers.


• Brinjal or egg plant must be highly coloured, with small seeds and of uniform size and shape.


• Looking for lettuce? These are best when they are of medium size with a solid head, with crisp leaves, free from sunburn, worm holes and interior rotting.


• Onions should always be firm, of medium size, with tight outer skin and thoroughly dried.


• Peas, those all time favourites must be of medium size, tender and sweet flavoured with well-filled, highly coloured pods.


• Green peppers should be of medium size, uniform, dark green and with thick flesh.


• Potatoes are best when they are of medium size, uniform, with firm and smooth skin, white interior and have a mealy texture.


• Pumpkin ( the orange variety) should be of medium size, highly coloured, thick in flesh and with small seed cavity.


• Radish can be small or medium, highly coloured if it is of the deep pink variety, crisp and mild in flavour.


• Spinach must be selected with care. See that the leaves are tender, medium sized, as clean as possible and free from worms and insects.


• Tomatoes are best when they are dark red in colour, solid with small seed cavity, fleshy and smooth. Do not go in for very large tomatoes - they may be quite tasteless.


• Turnips (shalgam) should be medium-large, sweet and the flesh a little fibrous.

I think Grandma has more or less covered all the vegetables that are in common use. Should you know of any more such tips, especially for the more exotic varieties, please do send them in to us and we will publish them for the benefit of our readers.

Post Comment

Name : Email : Password : Comments :