As we move into the chillier months, we see tons of root vegetables, shell beans, and robust winter greens. So get ready for braises and stews--most of these vegetables require longer cook times. Perfect for a chilly fall evening.
Look for pods with full, robust beans inside. It might seem counterintuitive, but look for pods that are starting to shrivel. You want beans that are rather mature.
Carrots
Buy hard, vibrantly colored carrots that have no cracks, and preferably with the leafy top still attached.
Carrot Soup with Orange and Tarragon
Opt for small turnips, preferably with their leafy tops still attached. The skin shouldn't have any splits or blemishes, and the turnip should feel rather heavy for its size.
(Credit: Noe DeWitt)
Look for broccoli heads with compact, bright-green florets and strong, firm stalks. Check to make sure the leaves on the broccoli stalk aren't yellow.
Choose beets with no blemishes on the skin that are heavy for their size. If you choose beets with the leafy top still attached, make sure they're not wilted.
