Snow Peas

Nutritional Information:
Excellent source of vitamin C.

What to Look For:
Select bright green, firm peas. Avoid ones that are rubbery.

Easy Storage and Preparation:
They will keep for a few days in the refrigerator. Remove the string before cooking.

Best Uses:
Boil uncovered in salted water for one to two minutes, until tender but crisp. Or steam over a couple of inches of water for two to five minutes. Add to stir-fry with ginger or garlic, or chill and toss in salads.

Sample Recipe:
Salmon, Snap Peas and New Potatoes With Mustard Vinaigrette

Squash (Winter)

Nutritional Information:
Excellent source of vitamin A, vitamin C, potassium and fiber, and a good source of folate and thiamin.

What to Look For:
Pick squash that feels heavy for its size. The skin should be thick and hard without blemishes.

Easy Storage and Preparation:
Will keep for a month or more in a cool, dry place.

Best Uses:
Halve, remove seeds, and sprinkle with salt, pepper and olive oil. Roast in 350°F for 30 to 45 minutes until the flesh is tender. Great alone or added to soups and risotto.

Sample Recipe:
Nora Poullion's Roasted Butternut Squash Soup

Sweet Potatoes

Nutritional Information:
Excellent source of vitamin A and vitamin C, and a good source of vitamin B-6, fiber, copper and potassium.

What to Look For:
Find firm, medium-sized potatoes with tapered ends. Avoid ones with blemishes, sprouts or any sign of decay.

Easy Storage and Preparation:
They will keep for several weeks when stored outside the refrigerator in a cool, dark and dry place. Scrub well before using.

Best Uses:
Bake unpeeled at 350°F for 30 to 45 minutes. Or peel, cut in half, place in a pot with cold water, and bring to a boil. Boil about 20 to 30 minutes, depending on size; drain and mash.

Sample Recipe:
Cajun-Spiced Mashed Sweet Potatoes

Turnips (White)

Nutritional Information:
Excellent source of vitamin C.

What to Look For:
Choose ones with smooth white and purple skin. They should be small to medium in size, about 2 to 3 inches in diameter, and should feel heavy.

Easy Storage and Preparation:
They will keep for a week or more if refrigerated. To use, cut off the root and greens, and peel.

Best Uses:
Cook in boiling, salted water for 15 to 25 minutes. Serve mashed, glazed or in stews. Complements stronger meats and game. Good with caraway seed, chives, parsley and pepper.

Sample Recipe:
Caramelized Turnips

Watercress

Nutritional Information:
Excellent source of vitamin A and vitamin C.

What to Look For:
Look for crisp stems with glossy, dime-sized, dark green leaves.

Easy Storage and Preparation:
They will keep in the refrigerator for three to four days. Before use, wash thoroughly to remove any dirt. Drain and dry.

Best Uses:
Toss in salads to add a different flavor. Or use on its own as a salad base mixed with apples or beets and a strong cheese, such as blue cheese.

Sample Recipe:
Watercress and Endive Salad With Winter Fruits

NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.