How to buy the best spring produce?

Peas: Buy Frozen, Not Fresh

You heard us. It's a buzzkill, but fresh spring peas are almost more fantasy than reality. They have a very short season, so unless you can get peas plucked right off the vine, they will disappoint. Tender and green at first, the peas have sugars that turn to starch within hours, so there's a good chance those cute little pods are full of tough pellets.

Carrots: Bag the Bags

The orange nubs that come in plastic bags aren't babies at all. They're full-size carrots cut down with a machine. Real baby carrots are picked when small; there are also specific varieties bred to grow no bigger than three inches or so. Can't find real baby carrots? Peel full-size carrots, halve or quarter them lengthwise, then cut into three-inch pieces.

 

Leeks: How to Fix a Leek

On their own, leeks are a delicious side. As an ensemble player, they're a great alternative to onions in a stew, saute, or risotto. Keep in mind that leeks don't contain as much moisture as onions, so you'll need to add extra oil or butter to prevent burning. Leeks need vigilant cleaning, too. Rinse them under running water until all the grit is gone.

 

Rhubarb: Color Guard

When shopping for rhubarb, try to find the field-grown stuff. Hothouse-grown rhubarb won't be as vibrant-looking as field-grown (so it won't look as good in the finished dish), but the flavor is fine. At the market, choose red, glossy, stalks that feel firm. Medium-thick stalks of rhubarb have the best chance of being tender, not fibrous.

 

Asparagus: Size Doesn't Matter

Who started the myth that pencil-thin asparagus spears are better? Yes, they're pretty, and they cook in the blink of an eye. But thick spears (3/4 inch or so) have better texture and flavor. To prep asparagus, skip the wasteful bend-and-snap method. Just cut off the bottom inch or so, then peel the bottom portion with a vegetable peeler. 

Strawberries: The Nose Knows

To choose the best strawberries, use your nose. Pick up the container--and inhale. If the strawberries inside don't smell fragrant, walk on by. If possible, ask for a sample: A strawberry that's red all the way through is the gold standard. And buy organic if you can. Nonorganic berries are often loaded with pesticides.