Picking Produce
ask an expert: cookingcanada
(Oct.12.10)
How do I select the best fresh fall produce?
Emily R. emailed us at expert@sweetspot.ca, and Chef Tom Filippou, Executive Chef at President’s Choice Cooking Schools, answered:
We’re so fortunate in Canada to have a bountiful fall harvest, and knowing how to pick the best in your local produce aisle is important. Below you'll find my personal tips and tricks for picking the best apples, beets, carrots and squash.
Apples:
- Look for firm apples, free of wrinkles and bruises. Remove any that are overripe or have soft spots because they give off ethylene gas causing nearby apples to ripen too quickly and spoil.
- Store small amounts in their original plastic bag in the fridge; they’ll keep for up to one month.
Beets:
- Choose small- or medium-size beets with a short root – they tend to be more tender than larger beets, and beets of a similar size will cook more uniformly. It’s best to select heavy beetroots with smooth, vibrantly-coloured skin and firm bright green leaves.
- If the beets still have their stem and leaves, trim leaves from beets and leave 2.5 cm of remaining stem. Leaves absorb the beetroot’s moisture and nutritious substances and are highly perishable compared with the actual beetroot. Both the beetroot and its leaves must be stored in the fridge (for up to three weeks) unwashed, in a perforated plastic bag
Carrots:
- Look for firm, crisp carrots with a smooth, blemish-free exterior. Be wary of deep green "shoulders" just below the top, which may indicate bitterness. An oversized carrot may be indicative of a tough centre.
- For fresh-bunched carrots, immediately remove the leafy green tops – they draw moisture and vitamins from the edible root, and can cause wilting and toughening. Store in plastic for up to three weeks in your fridge’s crisper
Squash:
- Winter squash are best kept in a dark and cool space. Depending on the variety, winter squash will keep for one week up to six months! Prepare winter squash by cleaning off any remaining soil but don’t remove the stem. Only refrigerate winter squash once they’ve been cooked or sliced. A plastic-wrapped portion of raw squash will keep in the refrigerator for one or two days.
Right now, Loblaw banner stores across the country are brimming with Canadian-grown produce as part of its Grown Close to Home® program. So choose some of your favourite fall fruits and vegetables, visit www.gcth.ca for some great recipes and get cookin’!
Tom Filippou is the Executive Chef and National Director of the President’s Choice Cooking Schools. He is directly responsible for more than 200 Cooking Schools across the country. Tom's career began at a famous Toronto landmark, the Royal York Hotel. He spent his time there as an apprentice and worked his way up the ranks in the fine-dining kitchen. He joined Loblaw Companies as Executive Chef of the Cooking Schools in 2000.
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