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Information from the Bureau of Agricultural Beonomics, U. S. Department of Agriculture. 77 ---00000--=- | % ’ To market, to market on a Monday morning, But before you go, here are | some market hints from the experts to help you get your money's worth when you buy spring foods. You kmow, lots of housekeepers who can cook to the queen's taste aren't | always so wise at buying. A little advice from the marketing specialists can help us make a good selection. One good general rule for getting your money's worth is: Buy fresh foods when they are in season. Of course, nowadays city penple can buy almost any food at any season -- strawberries in December, say, or asparagus in January. Our modern rapid transportation and refrigeration | make that possible. But out-of-season food is almost always more expensive, 'Mnd then, if it comes from a considerable distance, you can hardly expect it to have the same flavor as food just out of the garden. ; Well, let's see what in-season food we're likely to find at the market this season. Among the new vegetables are asparagus and greens of various Kinds; among the new fruits, rhubarb and strawberries. Many people nowadays have gardens of their own to supply their tables With fresh fruits and vegetables. But if you mst go to market to purcahse such items, you need to know various indications of freshness and quality. Take asparagus, for example. Here's a spring vegetable that ages Papidly after cutting. The tips spread on standing and the stalks become tough and woody. So if you want to avoid tough asparagus, the first thing to avoid is old asparagus. The younger and fresher the stems, the more tender they'll be. So before you buy see if each stalk in the bunch is tender and firm with 2 close compact tip. A tender stalk will be brittle -- break with a Snap. And it will be easy to puncture. If the asparagus looks wilted or has a —«& eading tip, it has probably been cut for seme time and will be tough except & the very tip. A good buy in asparagus is a bunch of stalks that are fairly Pitmp in appearance; are six to ten inches long, have a deep green color from ; the tip almost to the base; and are very tender except for an inch or so at the Base, Stalks showing 2 long stretch of white at the base will have a good deal of tough material. And stalks that are long and angular you will prebably find Sry stringy. There. That's all the advice I have to give you on buying asparagus. W let's consider spring greens. Nowadays most markets have some kind of 6sh greens for sale sibmost the year around. I can mention offhand about arieties that appear at one time of year or another -- beet and turnip tops, + id +) + 7 a i & ‘ : , 4 ba | 1 5 © Pe f 322 a a or = ey rn > ' Yio “| . ¢ - tr, ij 4 - t ms : ee fe. St | diola ae 3 44 be . a ay : aT oe) © Peabo 7h a v4 pv > yi and tender. The tender new leaves and stems are always the most delicicus. id seed stems. They're usually old and tough. Avoid flabby or wilted plants leaves. And avoid leaves damaged by insects or those that shew a geod deal ferdirt. Who wants to pay good money for sand? And who wants to at? springtime hours washing it off? Here's another point. Avoid coarse s and avoid dry or yellowish leaves, If you buy greens with these defects, *e paying for waste goods, When you start fixing the greens for dinner, you + find that over half your purchase is only fit to throw away. : Se much for asparagus and greens, Now a few pointers about the svring (ts we mentioned, _ Strawberries first. Here's a case where you pick the winner by locks, @er berries that are clean and fresh looking, that are bright in color -- “Ped all over, free from moisture and dirt and sand. Also chocse those ave their hulls attached. Small mis-shaped berries aren't a good choice. @ usually poor in flavor and they often have hard, green, wnripe spots. @ berries are just as poor a buy. Overripe berries, or those that have “$60 long will look dull and lusterless and sometimes shrunken. They ose moist, spoiled-looking spots. No matter if the price scunds like h, you are buying waste when you buy old or overripe or damaged b berries. ray, if the basket holding the berries is very stained, you can make a et that the berries are soft or have been handled roughly. Strawberries nghed Caps are usually a poor buy -- will soon spoil. And those that d showing on the outside are decaying. low about rhubarb or pie-plant. Once again, pick stalks that are fresh, risp and tender, also these that are plump and have a red or pink color. ty 2 rich color irdicates a good flavor. Stale rhubarb has 4 wilted Wook and will probably be stringy and poor in taste after cooking. Stalks Pe Allowed to grow too long before cutting are pithy, tough and stringy. abarb and stale rhubarb are both poor buys. You can test for tenderness turing the stalk. In general, remember that all those early preducts -- fruits or vegetables -- mate in structure, are easily bruised and age quickly on standing, PS are crisp, tender, and clear in color, So pick them young, tender *** stae LtZn wt lie | baa tie ide Sa wo Present ees. & — : 17 San), ohh aol hh Bat “ire pil 7) hg ; OF Sa" aa sage ~ ta aA” ieee” ies Si ote aa eee ‘otic winiphed Beles a iri ley &s oui + wig, oe wis meds on San ome? tiAg aes ’ +e in 0 - 7) 2a or? cana srt ite ee Se Se wae ats Gare Yip aa |, waees \ 8 ie * » le en eee $959 "i toe. os lot et kt oli 1 4 ine eae eee | “e:4 4 ve gghalaedlaai oe 2 * ea At J o sate ot . (Za aE, wats . se: neve ee wie aa wad net eee pecs ' “i paae eae : "os 072 eae aaa ee oe Sai ae .. ot be yr iid \ oni itera ie ate alt sal 4 ao oie » LArarnay a yee agate ak € “he ht es we oy