Shop & Store

Get the most out of your fall produce with our shop and store tips.

Pears

Pears sold at the grocery store are often hard because they ripen after they're picked off the tree from the inside out. To select a ripe pear, press near the stem with your thumb; if it gives in, it's ready to eat.

When shopping for the perfect pear, note that they vary in sweetness. Bosc pears are the least sweet and have a crisp bite. Both red and green Anjou pears are sweet and juicy. Bartlett pears are the sweetest variety.

It's best to store your pears at room temperature. If they are put in the fridge, they will not ripen.

Brussels Sprouts

When shopping for Brussels sprouts, look for ones that are firm and compact with vivid green leaves. Try to avoid spouts that are soft or have wilted, yellow leaves. Brussels sold on the stalk will keep slightly longer than those sold loose in a container or pre-shredded.

To store Brussels sprouts, keep them unwashed and untrimmed inside the vegetable compartment of the refrigerator for 7 to 10 days.

Acorn Squash

Acorn squash should feel heavy and have no soft spots or cracks on their surface when you buy them. The squash should have a deep, rich color and a little bit of orange, signifying that it is ripe. Make sure the stem is attached to prevent moisture loss.

Acorn squash can be stored in a cool dark place for up to a month. Once you've cooked the squash, it can be stored in the refrigerator or freezer.

Tip: Cut acorn squash with your sharpest knife between the ridges.

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