And when you choose lettuce for your salads, stick with the dark ones like spinach and romaine lettuce. These have about six times the fiber and vitamin C of iceberg lettuce. Keep vegetables stored in the zippered vegetable bags that are now available. These will help to keep your vegetables fresh. Remember, fresh vegetables need to be consumed soon after purchase, so try to not purchase too many of them.
Frozen vegetables can fill in for fresh as needed.
The method you choose to cook your vegetables will greatly affect the taste. In recent years I have taken to roasting my vegetables. The dry heat of the oven draws out all the natural sugars in the vegetables and makes them much tastier than just plain steaming them. I also recommend eating a lot of raw vegetables, since any type of heating will begin to destroy some of the vitamins and minerals. Here is one of my favorite ways to prepare carrots, from my new book, Robyn Webb's Memorable Menus Made Easy.