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Show W hen the tents at the Provo Farmer's Market Pioneer Park appear under the pine tree canopies, I know summer has arrived. For me, the fresh produce is a nostalgic and vital part of my summer, but for those who get a little lost when picking out a head of lettuce, this guide should serve you well. We chose to talk about items grown locally, so that you can apply this knowledge at the market. Make sure you bring some cash, because although many do, not all vendors accept cards. For a colored guide go to www.uvureview.com/category/the-v Pick a peach (and other things) WRITTEN Celeste Tholen Rosenlof PHOTOGRAPHY Clark Goldsberry Cantaloupe Saturdays, 9 a.m.-2 p.m. Pioneer Park , , -. ....*;1.: -4:7°,4, 1'.‘ i'•:e. :10. 411-.:Ir : Ni- 6:1:'... ' Al'-'. 16' \:": . , Peaches/ pitted fruit ,, ,I; :::,4,:s: : 4: ''' 44 • -'' Cherries 47 11 Iil: 1 . 4 ':41:;:. •. 1..; ' .. 1 ■'‘‘As‘ :1'' ‘'‘ ^ : I " 7 °it Choosing: Check for fragrance and a slight give under pressure. Avoid soft spots. Storing: To ripen, place peach in paper bag with apple or banana. Once ripe, refrigerate in plastic bag up to five days. Warm to room temperature before eating. :n14.11::111 1411:;, :..-ir1.';6. i1411;;!:e.. 11::::::: !.:,:.11„ \,":';', p. .j-N:sr,y,.11, ,:,,;;(, ',, : $. .,,,. : - : :e, t.a:. .: ii.11 1:71, : : ° ■ .4: .fr 'il ' 1!.r:::::" .:_ :f:: :: ' 0 (.314.41:44:: 1l ': l i:)°:,r1: ,:„fry*:a' Qom . A s' '.'!' . .;1 ■ ' .v--•,s,,,,,.ii::,,,, ,,..1.,,,,,, I.,......, .:7 ,;:::zi.:7 ,:‘,.. ...124 .14, ,4.:.clei .,61....Y.:..::1 4.. !...+4..,,...; ,. - t ..:',/...1....,..,r. '., • .- •• • • - •• 4I "•" '..,..,',; Choosing: Look for rosy flesh, slight aroma and a clean stem break. If part of the stem is still attached, it was picked too soon. If near the stem spot is soft (a slight give is good. Softness is not), it is overripe. Storing: Refrigerate up to seven days. Preparing: Cut in half from stem to end, scoop out seeds, cut halves into thirds. To cube, cut wedges into fifths, leaving the flesh attached to the rind until finished dividing, then, with the knife horizontal, start at the end of the wedge and slice closely to the rind, separating flesh from rind. ■111■01.1" -4 Choosing: Choose dark, firm cherries without bruises or mold. Storing: Place in coldest part of refrigerator for up to 10 days. Keep away from strongly scented foods, as cherries will take on the flavor. *We went with a brighter local variety here. Besides coloration, apply other methods. Leafy greens Green beans Choosing: Look for beans that snap, the pod fully covers the bean and is bright green. Avoid flaccid and discolored pods. Storage: Store in plastic bag up to one week. If needs be, blanch and freeze them up to a year. Cooking: Only cook enough to eat in one meal. 4 I theVmagazine Choosing: The darker the leaf, the more nutrients. Leaves should be fresh and crisp and heads have healthy outer leaves. Avoid limp, wilted or discolored leaves. Use caution with bagged greens, as they're not always fresh. Storage: Separate from fruits, which produce ethylene gas and will deteriorate greens. Refrigerated, store iceberg lettuce up to 10 days, red and green lettuce up to four and spinach up to three. Tomatoes Choosing: Deep colored and taught across the flesh. The best tomatoes are vine ripened and fragrant. Burst skin, black spots and wrinkles are bad signs. Avoid buying refrigerated. Watermelon Choosing: Look for yellow "sit spots," as that means the fruit ripened on the vine. Little brownish scratches mean that insects tried to get to the fruit because its sugar developed fully. A hollow sound when patted indicated a firm flesh, dense equals mealy. Storing: Keep tomatoes in warm, dry place. Refrigerated, they become flavorless and mealy. Once tomatoes are ripe, they can be stored up to five days. Storing: Keep at room temperature until cut and then store up to two days. theVmagazine 15 |