Farmers' Market Produce
Tomatoes can be delicious even before they are ripe. Green tomatoes are tart and slightly acidic and taste wonderful once cooked.
Avoid soft or wrinkled skin on green peppers at the market. A tight, brown-green husk is an indicator of a ripe tomatillo.
It just wouldn't be summer without fresh, delicious corn. Seek out cobs with plump kernels and avoid dry husks.
Fresh beets have crisp greens and firm skins. Give golden beets a try; they are slightly sweeter, and their colors bleed less than the reds.
Although you can find cucumbers year round, crunchy kirby cucumbers hit their peak mid-summer. They don't even need to be peeled!
Look for turnips on the smaller side. The larger ones can be watery with a mealy taste.
These beautiful Round Red tomatoes are at the peak of their season in late August. Look for ones with firm, unblemished skin.
Fresh green beans will snap when broken. Pick out the bright, green ones and avoid very large and limp beans.
Full of flavor and color, carrots are freshest when dry and displayed loose. Avoid any carrots packaged in plastic.
Heirloom tomatoes, which grow from seeds handed down over generations, are truly the gems of summer produce. They tend to show up at the farmers' market the day they leave the field. Photos courtesy Susan Streit, assistant editor at Everyday Food, from the Bialas Farms stands at the Pleasantville, NY, Farmers' Market.