For those who live in areas governed by changing seasons, summer is the prime time for an abundance of fresh vegetables.
Local farmers do their best to raise the largest, tastiest varieties.
But after that, it's up to consumers to preserve the quality of vegetables until they reach the dinner table, says Dr. Barbara Struempler, Extension nutritionist with the Alabama Cooperative Extension System. A key point to remember is vegetables are subject to aging. Too much heat, moisture and air can ruin even the best produce. As soon as a vegetable is harvested, chemical changes begin. Growth stops, but enzymes continue to act, altering nutrient content along with texture and taste.