Many fresh vegetables are seasonal, and generally prices are lowest and quality highest at the peak of the season. Many vegetables available all year round also have a peak season when the price will drop.

Do not overcook vegetables-they should retain some crispness.

To Boil or Blanch Fresh Vegetables  Cook in as little water as needed to prevent the leeching of nutrients and flavors but use enough to prevent scorching. Bring salted water to a boil, add vegetables, return to a boil quickly then reduce heat and cook gently. Root vegetables and lima beans are cooked covered tightly so that the trapped steam will aid the cooking process. Green vegetables are generally cooked uncovered (although there are exceptions, such as asparagus) .

Canned Vegetables Canned vegetables are fully cooked and can be served cold or heated. Here are the most common can sizes and their yields

Fennel
Fiddlehead Fern
Hearts of Palm
Kohlrabi

Peppers
Ramp
Rice
Sprouts