April 19, 2011 by dorisherringshaw

Farmer’s Markets will soon be ready for business. While there will be many plants for sale there will be also be fresh spring fruits and vegetables. Fresh edibles include rhubarb, peas, spinach, radishes, onions and asparagus will be the first fresh fruits and vegetables available. Some guideline’s for buying and using fresh produce: -Buy fresh looking produce that are crisp and have vivid colors -If you are going to preserve the fruit or vegetable for later use, ask if the variety is good for canning or freezing. -Fresh fruits and vegetables have high nutrient value so enjoy them soon after they are harvested. The fresher the product the higher the nutrient value so preserve foods quickly after purchasing or harvesting. -Keep fruits and vegetables safely after purchasing, and be certain to place all fruits and vegetables in the refrigerator. -Wash vegetables and fruits when ready to consume or preserve. Keep foods cool and not preserving until ready for use will conserve more of the nutrients and extend the shelf life of the product

Author: Doris Herringshaw, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Wood County.