Remember... Freshness Matters!
An Interview with Derek Powers

As you travel the highways and byways of Canada this summer, take the time to check out the fresh local produce available at farmer’s markets. From juicy Ontario apples to crisp zucchinis, there is a cornucopia of fresh fruits and vegetables available, bursting with natural goodness. A trip to a local organic farmer may be a wonderful excursion for the whole family.

“Freshness matters,” says Derek Power of Power Foods Canada. “Many consumers today value quantity over quality, and look for foods that have the longest shelf-life. Fresh foods contain the nutritional benefits, not processed, refined products. They don’t last as long, but they are much better for you. When making your food choices this summer, make freshness one of the chief considerations.”

Power Foods Canada has developed a line of soy-based products packaged in single serve containers, geared for maximum freshness and quality.  Soyanaise^TM comes in eight flavours including red pepper, dill, garlic and plain, while SoySmooth^TM comes in three including dill, garlic, and lemon. These vegetable-based products are made using fresh soybeans, maximizing the nutritional benefits.

“The benefits of eating locally produced foods are economic as well. We should keep in mind that by supporting our nearby farmers, butchers, and food producers, we are creating a vibrant local economy. The more we purchase from local producers, the easier it is for them to keep prices down,” reminds Derek. “We should be demanding more of our grocery stores, requesting that they favour local over imported items. This way, we can be assured that the foods we consume are of the highest quality and freshness.”

When combing the local markets for fresh fruits and vegetables, you may want to keep the following tips in mind:

Apples: Look for firm apples, free of wrinkles and bruises. Remove any fruit that are overripe or have soft spots because they give off ethylene gas causing nearby apples to ripen too quickly and spoil. Trim and use for pies or applesauce. Store small amounts in their original plastic bag in the refrigerator where they will keep for up to one month.

Apricots: Bright orange with a rosy or peachy blush usually means ripe fruit with sweetness and flavour. The fruit should be firm and free of soft spots. Best eaten when freshly picked.

Asparagus:  Look for straight, crisp spears with green or purple tips with tight heads. It's freshness, not size, that's important.
Although best eaten fresh, asparagus can be refrigerated for two or three days. Wrap stem ends in damp paper towels, then cover entire bunch with plastic wrap. Or stand straight up in a jug of water.

Blueberries: Look for fairly firm, sweet-smelling berries with no signs of mould or mildew and no crushed berries in the box. Purchase the smaller lowbush blueberries as fresh as possible. Store, loosely covered, in the refrigerator. Use the berries within two weeks, but preferably as soon as possible.

Broccoli: At its peak, broccoli is tightly budded with bright grey-green leaves and yellow-green stems. Any with buds bursting into flower or yellow florets are past their prime. Look for bunches with slender stems. Heavy stems are often woody. Broccoli will keep for up to five days in a perforated bag in the refrigerator crisper.

Celery: Look for crisp, firm stems with thick unblemished ribs. Leaves should be bright green. Store in plastic bags in refrigerator crisper for one week or more. If bought directly from the farm, it can be stored, wrapped in newspaper, in a cool dark room for a short period of time.

Cherries: Look for a supple exterior and a bright colour. Keep them dry and discard any crushed fruit - their juice can spoil the fruit around them. Both the sweet and sour types should be refrigerated as soon as possible, although the sweets are more durable. Chilling not only preserves, but also seems to improve the flavour.

Lettuce: Look for firm, crisp lettuce with a clear colour. Avoid those that are brown or have soft spots. Refrigerate, without washing, in its packaging or well wrapped in paper.

Muskmelons: Look for a crown-like formation at the stem end, which shows it was ripe when harvested. Exterior should be firm and free of soft spots. Tapping with the knuckles tells you how dense the fruit is. A ripe melon should give off a sweet, spicy scent. Can be refrigerated for several days.

Peaches: Look for fruit that's relatively firm, with a smooth skin, sweet aroma and clear peach background colour. Avoid wrinkled skin or a greenish tinge at the end, or excessively soft, bruised or blemished fruit. Keep peaches, still fairly solid to touch, at room temperature out of direct sun until ripening begins and their skin yields slightly to gentle pressure. Ripe peaches should be kept refrigerated in a single layer for no longer than five days.
 
Plums: Shop for plums with good colour and a full, smooth, relatively heavy feel. They should yield to gentle pressure, especially at the end opposite the stem. Good quality ripe plums should have a distinctively "plumy" sweet fragrance. Reject shrivelled skin, bruises or brown spots, and fruit that feels hard (but not firm); also avoid excessively soft fruit or any sign of leakage or decay. Ripen plums at room temperature out of direct sunlight or in a loosely closed brown paper bag. Ripe plums should be refrigerated and eaten as soon as possible.

Summer Squash: If left to maturity, these vegetables will grow very large, but they are at their best when young and tender. Choose them small and firm, with bright colour and no bruises or soft spots, particularly at the stem end. Their tender skin bruises easily, so handle with care. Store in the refrigerator for up to five days, wrapped in plastic to protect from drying.

Tomatoes (field): A ripe field tomato should be firm, though not rock-hard, and have a slightly supple quality to its surface; it should feel heavy for its size. Avoid any sign of mould or bruising. The occasional small surface cracks at the bottom of a tomato won't affect its quality. Store at room temperature, away from direct sunlight, to prevent uneven ripening. To ripen tomatoes, store in a plain brown paper bag with apples or pears. Both release a natural ethylene gas that speeds up ripening.

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