michael s
(Michael S)
#1
cracks at its base.
How to store: Tightly enclose cabbage in a plastic bag and store in the
fridge for up to 10 days.
CANTALOUPE
What’s inside: Loads of vitamin C, which may offer protection against
having a stroke.
Look for: The stem end should have a smooth indentation. Look for a
sweet aroma, slightly oval shape, and a good coverage of netting. The
blossom end should give slightly to pressure. Avoid those with soft
spots—an indication of an overripe melon.
How to store: Ripe cantaloupes should be stored in plastic in the fridge for
up to 5 days, after which they begin to lose flavor.
CARROTS
What’s inside: Beta-carotene, the source of vitamin A, which helps fight off
infections.
Look for: Smooth and firm with bright orange color. Avoid those that are
bendable or cracked at the base. Bunches with bright green tops still in
place are your freshest choice.
How to store: Store carrots in the crisper in a plastic bag with the greens
removed for up to 3 weeks.
CAULIFLOWER
What’s inside: Detoxifying compounds called isothiocyanates, which offer
protection against some forms of cancer.
Look for: Ivory white and compact florets with no dark spotting on them
or the leaves. The leaves should be verdant and firm.
How to store: Refrigerate, unwashed, in a plastic bag for up to 1 week. If
light brown spots develop on the florets, shave off with a paring knife
before cooking.
