Remove the greens before storing, leaving about an inch of the stem attached. Refrigerate the greens in a plastic bag for up to two days and serve raw in salads or wilted and served warm. Beets can be stored in the refrigerator for a week. Cook them by simmering in water for 40 minutes or until tender, or wrap in foil and bake in a 350 degree oven for about an hour. Peel the beets after cooking, and serve with the complementary flavors of lemon juice, orange juice, honey mustard or horseradish.
New potatoes have a firmer texture and more tender skin than later arrivals.
High in vitamin C, fiber and iron, they can be boiled, broiled, roasted or grilled. Be sure to prepare them with the skin on and season with rosemary, basil or chives and a bit of olive oil, if desired. Asparagus is at its tastiest and least expensive right now. It provides vitamins A, B and C, as well as iron. Look for straight, medium-green stalks with unwrinkled stems.