Buying Tips

• The best places to buy produce are farmers' markets and farms that let you pick your own. The quality and freshness of produce offered here is often superior to that of produce by some distributors and produce houses, and you might find a larger selection of produce varieties. Prices are competitive, and the produce has fewer health risks and is grown in a more environmentally-friendly way.
• Local or regional produce (such as Foodland Ontario produce if you're in Ontario) is usually the freshest.
• Buy produce in season, because that's when you'll get the best price.
• When deciding how much produce to buy, make sure you're going to use it all before it spoils.
• If you desire smaller portions of produce, buy small fruit & vegetables, such as small bananas and small tomatoes.
• When a variety of produce is not in season, but you still want to reap its nutritional benefits, buy it canned or frozen.
• Cook frozen produce without thawing it.
• Look for firm, dry, crisp, unbruised and vividly-coloured produce, with no signs of mould or mildew and no discolouration. Produce should be ripe and plump, without wrinkles, cracks or soft spots.
• If possible, keep a cooler in your car for storing fresh produce on the way home.

Storing Tips

• From a taste and nutrition point of view, fruits & vegetables are best eaten fresh or just-picked. Use a dressing or dip to enhance their flavour, or toss them together in a salad.
• Keep very ripe produce in the refrigerator, and eat as soon as possible. Loosely cover most produce before refrigerating, and put in the refrigerator crisper.
• Most produce will keep in the refrigerator for a few days to a week. Generally, the more perishable, the shorter the storage period.
• Certain fruits & vegetables, such as tomatoes, bananas, peaches and plums, can be stored at room temperature to ripen, away from direct sunlight. Once ripe, they should be consumed.
• Remove any spoiled or softened fruits and vegetables from their groups, as they have a tendency to spoil the produce around them. The over-ripe or near-spoiled fruits/vegetables can be trimmed and used in cooking right away.
• Highly perishable fruit such as raspberries and strawberries should be handled, washed and stored with care, in order to avoid damaging them.
• Wash produce gently under cold water just before using.
• To keep larger amounts of produce until desired use, freeze or can it.
• Certain vegetables, like cabbages, beets and carrots, will keep well in cellars, cold rooms or other cold-storage for several weeks, if loosely covered, kept moist and stored properly.
• Do not remove stems and leaves from fruit until ready to use, as this will cause spoilage.
• Keep potatoes, garlic and storage onions in a cool, dark, dry and well-ventilated place, covered with perforated bags. Ensure good air circulation.
• To speed up the ripening process of any fruit or vegetable, place in a brown paper bag with apples or pears.

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and nutritional information.