Asparagus

Season: Mid-April through June

Varieties:  There are many varieties of asparagus. The green Jersey varieties are most common. Asparagus also comes in white and purple varieties. Stalk diameter can range from thin to very thick.

Nutritional Information:  Asparagus is low in Saturated Fat, Calories, Cholesterol, and Sodium and a very good source of Dietary Fiber and Protein. It has a high, diverse, and well-balanced vitamin and mineral content. A large portion of the calories in asparagus come from sugars.  For more nutrition information...  (Source: Nutritiondata.com)

Storage:  Asparagus should be eaten immediately, or kept in the refrigerator no more than 2-3 days. To store them, snap off the ends and stand stalks upright in a container with 1” of water, or wrap a moist paper towel around stems and keep them in a plastic bag. Do not wash them before storing.

Tips: There are 6-8 asparagus spears in a cup, which is considered one serving.  Asparagus can be kept frozen for up to 8 months. Trim and leave whole or cut into 2-3” lengths, blanch until bright green and still crisp. Submerge in ice water immediately, dry and seal in airtight plastic bags. Asparagus can be canned and is also well suited to pickling.

Recipes: How to cook asparagus,  Sesame Asparagus, Lemon Lovers' Asparagus

Basil

Season: Late May through mid-November

Varieties: There are a couple dozen of varieties of basil including "sweet", "purple", "cinnamon" and "lemon".  The most common variety is sweet basil, which has larger leaves.  Varieties vary by the size and shape of the leaves and the essential oils contained in the plant, which determine the taste and fragrance.

Storage:   Store in refrigerator wrapped in damp paper towel in a bag. Or, keep in a glass on the counter for a few days. 

Tips: Basil can be frozen  in a freezer bag and are best used directly in cooked dishes  Basil can also be dried. 

Recipes:  Pesto, Corn and Basil Cakes

Beans, Snap, String or Green

About:  There are over 100 varieties of the snap beans. The most common is the green bean. They come in various shades of green, yellow, red and a variety of sizes from very thin to wide.

Nutritional Information:  Cooked green beans are considered a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.  Read More

Storage: Do not wash until ready to use. Place in plastic bag and put in refrigerator.

Tips: Trim and cut green beans just before using. Vegetables cut or chopped ahead of time lose nutrients more quickly than whole vegetables. Before freezing, green beans must be blanched to destroy enzymes that cause flavor and color changes during storage. Package in moisture proof bags or containers for freezing.

Recipes:  Garlicky Green BeansGarlicky Green Beans, Orange Scented Green Beans with Toasted Almonds,  Lemon Dill Green Bean,  New Potatoes with Green Beans

BEETS

About:   Beets are in the same family as chard and spinach. There are several varities of cultivated root beets.  "Ruby Queen” or “Detroit Dark Red” are popular mid-season, deep red beets. “Red Ace” is the most common variety and has bright red roots and red-veined green leaves. “Burpee’s Golden” has orange-gold skin and sweet yellow flesh and is best harvested young.  Chiogia beets are red and white candy-stripped.  They are sweeter than most other beets. The leaves of all these varieties are good to eat.  “Bull’s Blood” is eaten for its red leaves, which are sweet.

Nutritional Information:  Even though beets have a high sugar content, a cup of raw beets has just 58 calories. The root and greens are an excellent source of folate, potasium, and manganese and a good source of magnesium, Iron, and vitamin C. Source: Nutritiondata.com

Storage:  Unwashed beets can be stored in the refrigerator for two to four weeks or even longer. Remove leaves and most of the stem to prevent moisture from being pulled from the root. Greens can be kept separately in a plastic bag in the refrigerator for approximately four days.  Unwashed beet roots can be stored up to 4-5 months by covering them with sand or sawdust and storing in a moist, cool spot (35 to 40 degrees F). 

Tips:  Raw beets do not freeze well, but cooked beets can be frozen.   Cooked beets can be dried after being cooled, peeled and cut into strips. Beets, like other vegetables, can be canned and  pickled.  Shred beets and toss with a bit of vinegar for a delightful salad. Peel beets before preparing.

Recipes:  How to Cook Beets, Brown Sugar-Glazed Beets, Warm Beet & Spinach Salad, Quick Pickled Beets