Who doesn't love a two-for-one sale? When you buy beets, you get two vegetables for one price: the greens and the bulbs. Beets are a favorite in Russia, where they're showcased in bowls of borscht -- borscht is the old Slavonic word for beet. But beets have become very popular here, too. Both the vivid magenta bulbs and their golden cousins pop up in farmers markets and grocery bins. Golden beets taste sweeter than the red ones, and they are a little more delicate. When you pick your beets, look at both the greens and the bulbs. The greens should be very fresh. You should be able to hold a bunch of beets upright, and their greens will just about stand up on their own. The bulbs should be about two inches in diameter. If they get too large, the bulbs become too fibrous. When you get your beets home, immediately cut the tops off and store them separately. Or better yet, use them that day, sauteed quickly in a little olive oil. Use the bulbs within a week or two.
Michael Marks is the marketing manager for FreshPoint.
$2.29 to $2.49 per pound
Tips: Romanesco looks like a head of green cauliflower with pointed spiral cones. Use it just as you would broccoli or cauliflower.
San Joaquin Valley
$1.49 to $1.69 per pound
Tips: The more red blush on the peel, the redder the flesh inside. Blood oranges have a more tangy flavor.
$1.99 to $2.99 per pound
Tips: These imported yellow plums are here for only a short time. The prominent tip bruises easily, so handle them gently.