The Vital List: New YorkThursday, September 25, 2008The autumn season yields the most bountiful produce of the year. New York market-goers can start taking advantage with these prime local picks: | |
 |
GRAPES
What to look for: The stems of the grapes should be brown and dry (green stems mean unripe, sour grapes). Red grapes should be deep crimson, green grapes should have no yellow, and blue grapes should be very dark and opaque. Storage: Avoid washing grapes before storage (wash them under cold water just before serving). Remove the spoiled ones and put them in a plastic bag in the refrigerator. Store them for no longer than a week. How to use them: Besides making great finger food, they can add sweetness to salads, oatmeal (especially concord grapes), or a main dish like this simple roasted chicken with grapes. |
 |
TURNIPS
What to look for: Fresh turnips should feel firm and heavy for their size. The smaller the turnip, the sweeter and smoother the taste. Be sure to choose roots that have no nicks or scars. Storage: Keep turnips in a cold and moist place (like your refrigerator bin) for several weeks. How to use them: You can boil, roast and mash them just as you would potatoes. For a new side dish, cube and sauté them with olive oil and fresh herbs. |
 |
RADISHES
What to look for: Radishes should be dark pink or red, and they shouldn’t give at all when you squeeze them. Make sure the tops are fully green with no wilting or browning. Storage: They can be stored for several days in the refrigerator. Remove tops and store them on a container with water to avoid moisture loss. How to use them: Eat them raw and unpeeled in salads, dipped in salt, or grated with spices and herbs (like in this zesty salmon topping). Radishes can also be roasted or sauteed with olive oil and seasonings. |
 |
PEARS
What to look for: If you’re eating them raw, pick ripe pears with a strong fragrance and slight softness. For cooking, firmer pears are usually preferable. Storage: Pears kept at room temperature will ripen quicker, so keep them in the refrigerators for a few days if they’re already ripe. How to use them: They’re delicious baked with a little brown sugar and cinnamon, or over toast with cheese (like pecorino or Roquefort) They also taste great poached in wine. |
