FoodLink - Purdue Extension

Foods

apple
Available from July to October

Apples should smell fresh and their stems should be intact. They should have firm, shiny, and smooth skin. Avoid apples with bruises.


asparagus
Available from April to June

Look for bright green asparagus. The stems should be crisp and firm and should snap (not bend) when bend them. Look for dark green spear tips that have a hint of purple, which shows freshness.


basil
Available from June to September

Look for leaves that are smooth and whole, that have a strong aroma, and that are bright in color.


beet
Available from May to November

Purchase beets that still have the leaf stems attached. Look for small beets with firm, blemish-free skin and that have bright green leaves that are not wilting.


blackberry
Available from June to August

Select blackberries that are shiny.


blueberry
Available from June to September

Pick berries that are firm. Avoid bruised, damaged, or leaking berries.


bok choy
Available from June to September

Look for fresh green leaves and firm stalks. Avoid bok choy that is wilted.


broccoli
Available from May to October

Look for dark green bunches that have no yellowing or odor. Floret leaves should be evenly colored with no wilting. Avoid thick, fat, or woody stalks.


Brussels sprouts
Available from July to November

Look for bright green, firm sprouts, and avoid sprouts with loose leaves. Brussels sprouts flavor should improve in cool weather and after a frost. 


cabbage
Available from May to October

Pick cabbage that is firm and heavy and that has a compact head and crisp, fresh leaves. Avoid cabbage with yellow leaves, splits, or soft spots.


cantaloupe
Available from July to October

Choose a cantaloupe that is fragrant and that has a cream or yellowish undertone between the netting (the pattern on the outside skin).


carrot
Available from July to November

Carrots should be firm, evenly shaped, and smooth with a bright skin color. Avoid carrots that are cracked, rough, shriveled, or green at the top.


cauliflower
Available from May to June

Look for cauliflower with bright green leaves. The curds (the head) should be brightly colored and compact.


celery
Available from September to April

Look for celery stalks that are pale to bright green and crisp when you pull apart the stalks. Avoid celery with wilted leaves or that has black or brown spots.


chard
Available from June to August

Look for full leaves that are bright in color. Avoid yellow or wilted leaves.


cherry
Available from June to July

Look for large, firm, bright, shiny cherries. Make sure stems are nice and green.

Sweet cherries should be a darker red or yellow and larger than sour cherries.


cilantro
Available from June to September

Chose cilantro that has bright green leaves. Avoid cilantro with wilted or limp leaves and leaves with yellow or brown spots.


collard greens
Available from April to June

Look for crisp, dark green, plump leaves. Avoid yellowish and torn leaves.


cucumber
Available from June to September

Chose firm, slender-shaped cucumbers that are green. Avoid cucumbers that are ripening to yellow or enlarged in the middle.


dill
Available from June to September

Leaves of fresh dill should be green and feathery. Choose dill that has hardy stems. Avoid stems and leaves that are wilting or yellowing.


eggplant
Available from July to September

Select an eggplant that is firm and with a calyx (the leaves on top) this is fresh and green (not brown or dry). Avoid eggplant that has cracks or discolorations.


fennel
Available from January to December

Look for white bulbs that are heavy for their size. Avoid bulbs with soft spots and discoloration. If stems and fronds are present, look for firm, long stems with green color.


garlic
Available from February to May

Look for heavy, closed, firm bulbs, with dry outside skins.


grape
Available from July to October

Select firm, plump, smooth, and crisp fruit. Grapes that are firmly attached to the stem are fresh.

 


green peas
Available from April to June

Chose medium-size, bright green, firm pods with no sign of wilting or decay. 

 


honey
Available from January to December

All honey is not created equal.  This choice is up to the consumer.


hot pepper
Available from July to September

Avoid peppers that are bruised, wilted, torn, or moldy.


kale
Available from July to October

Choose kale that is dark in color wtih small to medium leaves.


kohlrabi
Available from May to December

If leaves are still attached, make sure they are bright green and firm. Avoid kohlrabi with wilted leaves, brown spots, or cracks.


lavender
Available from January to December

Look for healthy stems and vibrant colors. Avoid lavender with wilted stems.


leek
Available from October to May

Look for firm, smooth leeks that are white at the base and dark green toward the top. The stalks should be firm and crisp.


lettuce
Available from April to June

Look for lettuce that is vivid in color and has fresh-looking leaves. Avoid lettuce that has leaves that are wilted or have brown edges.


lima bean
Available from August to October

Fresh lima beans are usually sold in their pods, which should be dark green, plump, and firm.


Maple Syrup
Available from January to December

All grades of syrup are naturally delicious.

It has been historically recommended to use lighter syrup as table syrup and darker syrup for baking applications.


microgreens
Available from January to December

Look for crisp, fresh greens (leaves and stems). Avoid limp or wilted greens. 


mint
Available from January to December

Look for vibrant green leaves. Avoid brown or wilted leaves.


mushroom
Available from April to November

Look for mushrooms with smooth tops.


okra
Available from July to October

Look for okra that is brightly colored, dry, and firm.


onion, green onion, scallion
Available from July to November

Select firm dry onions that have little to no scent. Avoid bulbs with blemishes, cuts, or bruises.


oregano
Available from June to September

Choose oregano with undamaged leaves and firm stems.


parsley
Available in January

Look for deep-green, crisp leaves. The leaves and stems should not be wilted or yellow.


pawpaw
Available from August to October

Choose fruit that gives a little to the touch, like an avocado or peach.


peach
Available from June to September

Look for firm, fuzzy peaches that yield to gentle pressure. Inspect at the bottom of a peach for its color. Chose yellow peaches. Avoid blemished peaches.


pear
Available from August to January

Chose pears that are firm. Check the "neck" for ripeness by gently applying pressure to the narrow end of pear with your thumb. If it yields to pressure, then its ready to eat.


persimmon
Available from October to February

&


plum
Available from July to September

Choose plums that are slightly soft when gently pressed with your thumb.


potato
Available from July to October

Pick potatoes that are about the same size, and that are firm, dry, and clean


pumpkin
Available from September to October

Look for pumpkins that are deep orange and heavy for their size. Avoid pumpkins that are soft, cut, or bruised.


radish
Available from January to December

Choose firm, smooth, brightly colored radishes. If the tops are attached, they should be green and fresh.

 


raspberry
Available from June to September

Look for slightly soft and plump berries that are deep in color. Avoid soft or mushy raspberries.


rhubarb
Available from April to May

Look for crispy stalks that do not have scars, cuts, or visible decay. Make sure stalks aren’t pithy inside.


rosemary
Available from June to September

Look for fresh green leaves. Avoid rosemary with wilted, yellow leaves.


sage
Available from January to December

Look for healthy, tender green-gray leaves. Avoid sage with discolored or wilted leaves.


snap bean
Available from June to October

Look for evenly colored, fresh, blemish-free beans that snap easily when bent.


spinach
Available from January to December

Look for fresh, dark green leaves. Avoid wilted leaves.


strawberry
Available from May to July

Look for bright red, shiny strawberries that are firm. The caps should be attached and green.


summer squash
Available from May to October

Choose squash that are heavy for their size, glossy, and small to medium size.


sweet corn
Available from July to September

Look for fresh, green husks that are insect-free. If the kernels are visible, make sure they are plump.


sweet pepper
Available from June to September

Peppers should be firm, and the stem should be fresh and green. Avoid peppers with wrinkles, black spots, or cuts.


sweet potato
Available from August to December

Look for small to medium sweet potatoes that have smooth, even-toned, and deep-colored skin. Avoid sweet potatoes with holes.  


thyme
Available from January to December

Look for vibrant green leaves. Avoid leaves that are yellow or have dark spots.


tomato
Available from May to October

Tomatoes should be firm with shiny skin. Avoid tomatoes with breaks in the skin or bruises.


turnip and turnip greens
Available from January to December

Choose turnip roots that are heavy for their size and free of soft spots.


watermelon
Available from July to October

Look for a yellowish spot where the watermelon rested on the ground. Pick a symmetrical melon that seems heavy for its size.


winter squash
Available from August to November

Pick winter squash that are heavy for their size. Avoid winter squash that have moist, black, or shriveled stems.