--- title: Vegetables: 5 Farmers Market Tips and Hacks description: These tips will help you choose the best produce canonical: https://time.com/3905616/farmers-market-tips/ author: Cooking Light article:opinion: false article:content_tier: free article:published_time: 2015-06-22T15:30:51.000Z article:modified_time: 2026-08-04T07:45:17.211Z og:title: 5 Smart Farmers’ Market Hacks og:description: These tips will help you choose the best produce og:url: https://time.com/3905616/farmers-market-tips/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltbad56c440bb5f4aa/698852962dce01f54b9e3fb3/487454243-copy.jpg?branch=production&width=342&quality=75&auto=webp&crop=16:9 og:image:width: 342 og:image:height: 192 og:image:alt: delivery-truck-vegetable-fruit og:type: article twitter:card: summary_large_image twitter:title: 5 Smart Farmers’ Market Hacks twitter:description: These tips will help you choose the best produce twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltbad56c440bb5f4aa/698852962dce01f54b9e3fb3/487454243-copy.jpg?branch=production&width=342&quality=75&auto=webp&crop=16:9 ---  # 5 Smart Farmers’ Market Hacks > Sponsored content. 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Terms and conditions apply. * Savings buckets are a feature of Ally Bank's Savings Account. * No ATM fees from Ally Bank at Allpoint and Moneypass ATMs plus we reimburse for fees charged by other ATM owners nationwide up to $10 per statement cycle. * Early direct deposit offers eligible direct deposits up to two days sooner. * Spending buckets are a feature of Ally Bank's Spending Account. ## Video: The Last Days of WD-50 [Watch (HLS stream): The Last Days of WD-50](https://cdn.jwplayer.com/manifests/m1PBoZOR.m3u8) (15:01)  _Published 2015-06-18. Inside the Llast days of New York City's WD-50 restaurant with chef, Wylie Dufresne._ by [Tim Cebula / Cooking Light](https://time.com/author/cooking-light/) ## Tim Cebula / Cooking Light Jun 22, 2015 3:30 PM UTC  Vegetable delivery truck Vegetable delivery truck Getty Images by [Tim Cebula / Cooking Light](https://time.com/author/cooking-light/) ## Tim Cebula / Cooking Light Jun 22, 2015 3:30 PM UTC Straight off the farm and cared for with love, fresh produce from local farms is unbeatable. Follow these smart hacks to get the best of the best at the farmers’ market—and keep your produce fresher longer at home. **1\. Buy sweet corn in the morning** The early bird gets the sweetest corn, among other things. Sweet corn’s “respiration,” which turns sugars into starch, slows down the colder it gets. Corn bought early in the morning will be sweeter than ears that have heated up under the summer sun later in the day. At home, store corn unshucked in the refrigerator until ready to eat—the chill slows the respiration rate and keeps it sweet longer. Eat that day, if possible: It’s not going to get any better. **2\. Store peaches upside down** Peaches are notoriously sensitive and bruise easier than a poet’s feelings. Store them on their rounded sides or peaked bottoms, and they’ll totter, roll, and squish the ripe flesh beneath. Instead, keep them at room temperature, stem end down; this provides stability on a flat surface. The stem-side shoulders of the fruit will ultimately bruise as well once the fruit reaches a certain level of ripeness, but take heart: Our in-house chemical tests on sugar content showed that peach bottoms are actually a little sweeter than the shoulders. **3\. Look for a yellow spot on a watermelon to indicate ripeness** Partly because unless you’re some kind of watermelon whisperer, the “thump test” won’t cut it. “I’ve been harvesting watermelons near 35 years and haven’t mastered the thump test,” Gilbert Miller, Clemson University’s area vegetable specialist, says of the method whereby you flick your finger against the rind and listen with canine acuity for subtle distinctions. Miller quotes Mark Twain, who said, “A ripe melon says ‘punk’ when thumped; a green one says ‘pink’ or ‘pank.'” Look instead for a deep-cream or yellow ground spot–where the melon sat on the ground as it grew–to show that it ripened adequately before harvest. Light green or whitish spots indicate underripe melons. Another cue: Shiny melons may be unripe; dull rinds can be overripe. **4\. Don’t store basil in the fridge** Vibrant, lush basil perfumes your car on the way home from the farmers’ market and fills you with inspiration for herb-focused cooking. So naturally it’s a crusher when–after storing it in the refrigerator with the best of intentions–you find the leaves withered and brown the next day. Basil is a tropical plant, highly sensitive to cold. It will turn black quickly if stored below 40°; your refrigerator is likely set between 35° and 38°. Instead, keep basil in a cool, shady place in your kitchen, stems submerged in a glass partly filled with water. Then place a large zip-top plastic bag over the top of the basil; this keeps the leaves moist while still letting the plant breathe. **5\. Keep cucumbers at room temperature** Didn’t really know that, did you? It’s OK to admit—this was a new one for a lot of us. But we learned that cukes develop pits outside and wateriness inside when chilled below 50° for more than three days. Store them in a cool place on your kitchen counter, but be aware: Cucumbers are also sensitive to the ethylene gas given of by some fruits and veggies, so keep them apart from the likes of tomatoes, melons, and bananas. _This_ [_article_](http://www.cookinglight.com/food/in-season/farmers-market-hacks?xid=TIME-ckl) _originally appeared on_ [_CookingLight.com_](http://www.cookinglight.com)_._ _More from CookingLight.com:_ * [How to Shop the Farmers’ Market Like a Pro](http://www.cookinglight.com/food/in-season/how-to-shop-farmers-markets?xid=TIME-ckl) * [Farmers’ Markets Worth the Trip](http://www.cookinglight.com/healthy-living/travel/farmers-markets-worth-trip?xid=TIME-ckl) * [Fresh & Easy Farmers’ Market Dinners](http://www.cookinglight.com/food/in-season/farmers-market-dinners?xid=TIME-ckl) ## Transcript [00:05] [ NOISE ] [ MUSIC ] Wyly Dufrene, [ UNKNOWN ] 50 his [00:07] groundbreaking Clinton Street restaurant. Trailblazing [00:10] restaurant WD 50 will close later this year. WD 50 [00:14] development site sells for record- setting $ 28 million. [00:17] I feel fortunate, to [00:22] have Done what I did. Where I did it. With the people, I [00:25] did it with. I think that's simple, but it's true. [ MUSIC ] [00:52] Wd 50's an adventure. I would call Wd 50 a restaurant [00:56] where anything goes. You're supposed to come in and [00:59] sit down And you're taken on a journey. My first meal [01:02] was what the [ BLEEP ] is this guy doing? Can you make [01:04] mayonnaise out of hard boiled eggs? What happens if [01:07] you smoke -? Can you braise couscous in coffee [01:09] [ UNKNOWN ]? So we're gonna be fine to make this [01:11] tomorrow? Yeah. You see in [ UNKNOWN ] a guy who [01:14] wants to understand how and why things happen. So if [01:17] you're not sure why you're doing something, just say, [01:20] hey I don't Don't understand this. His octopus [01:22] appetizer tasted like a flame grilled hotdog. New York [01:25] is a very conservative dining town. New York always [01:28] says it wants something different. It's an oil in water [01:30] emulsion so we need to give it more water. When it [01:31] gets Something different and sort of takes [01:35] a minute. The core of what he is is constant driving. It's [01:40] a thought process. Towards a new idea. And [01:41] wondering why did you do this way, why did you, what [01:44] if I did it that way? To the diner, it looks like a cooked [01:47] piece of fish. But in fact, it's a nice fresh tartar. A lot of [01:50] this is observed by the meer fact that we've hit this [01:53] passing Was enabled by his creation. seventy- five [01:55] done. Sold What his name then. It's extraordinary that [01:59] their going to tear this down to build an apartment [02:00] building. But you know it's New York anything [02:06] can happen. My name is Wylie [02:10] Dufresne and I'm the chef and owner of WD 50 [02:14] restaurants here in New York City. For now. [ MUSIC ] [02:20] I was obsessed with Wylie before I knew him. Predating [02:23] WD50, I mean, Wylie was one of the early names [02:28] on the lower East Side. The restaurant before W50 71 [02:31] Clinton Fresh Foods was revolutionary. And it [02:36] sorta captivated New York, no one had seen anything [02:38] like it. When he was there on Clinton Street we still [02:41] used to have dudes running up, pulling their pants [02:44] down and shoving their **** cheeks against the. The [02:45] window. When he decided to leave 71 Clinton he [02:50] was able to build and design a kitchen that would [02:53] encourage the sort of things he wanted to experiment [02:55] with. Put that in the microwave, get it hot. I used to [02:59] be the restaurant editor for Time Out New York and [03:01] one of my first assignments was to write about the [03:04] building of [ UNKNOWN ], so I met him At the [03:06] construction site. [ MUSIC ] He had this backpack full of [03:10] notebooks and he's just like, and I'm thinking about [03:11] this and I'm thinking about that, and he's throwing his [03:14] notebooks everywhere. A chef's second restaurant is [03:16] like a writer's second novel or a band's second album. [03:20] It could be the one that wins him a permanent place in. [03:22] In the Pantheon or a spot on the heap of one- hit [03:25] wonders. [ MUSIC ] [03:29] The philosophy of this restaurant is nothing is [03:32] impossible and nothing is too weird. On the one hand [03:36] there is hard- core, monster cook Wiley. He has taken [03:40] the tilapia that he blended and he [ UNKNOWN ] the [03:42] entire [ INAUDIBLE ] enzyme and pipe that into [03:46] the hot water to make tilapia noodles. Running at the [03:48] same time is a very analytical mind who's [03:52] taking what's happening now and comparing it against [03:55] all of the other times similar things have been tried in [03:57] the kitchens. We've begun to learn a little bit more [04:01] about what's happening to our food as we process it. [04:06] [ MUSIC ] Wiley didn't just welcome input [04:11] from cooks, it was required. I think. What do you think? [04:15] If you weren't coming up with ideas, gone. [ MUSIC ] [04:22] The creative process can start with pretty much [04:25] anything. Wiley likes root beer and then we were [04:27] talking about pudding and just from that small idea we [04:31] came up with root beer pudding. A lot of these dishes [04:32] spent months being worked on slowly. Techniques [04:37] change how that dish is eventually going to make it to [04:39] the table. Foie gras that looks like a sponge or a piece [04:41] of coral. A bagel that tastes like ice cream. Corned [04:43] duck rye crisp. [ MUSIC ] Pao gras, [04:49] a mash up of Vietnamese noodles. Egg ravioli. A cube [04:53] like concoction made of scrambled eggs. Eggs [04:56] Benedict. This time he challenges his customers, [04:59] provoking them with risky flavor combinations and [05:02] ingredients in unfamiliar roles. I think early [ MUSIC ] on [05:04] and we were more about we're gonna [05:08] do it our way. Some consider [05:12] him to be the bad boy of the food scene. [ LAUGH ] [05:16] Heard the story about the salad, he just will not serve [05:19] salad, period. No salad on the menu? Well these [05:23] things can change very quickly. Some people thought [05:25] that maybe that was the rebellion, not necessarily the [05:28] fact that we were trying to cook food in different ways. [05:30] We realized that meat glue and gelatin are [05:33] unbelievable friends, they love each other, they make [05:35] a fantastic bond. So there's, well we think, kind of [05:38] almost a 2. 0 application. of meek loop. Opinions [05:43] will split right down the middle. I'd like to see a little [05:46] more pleasure and a little less intellect at WD50. [05:55] [ MUSIC ] Tasted exactly like windex [ CROSSTALK ] I [05:57] have an aversion to ambitious [ UNKNOWN ] And [06:00] interesting to read [ CROSSTALK ] But horrible to eat. [06:03] Negative reviews are not good for business and [06:05] WD- 50 had many hard years. Although the restaurant [06:09] has been amazing, it has a ton of critical success, it's [06:13] been a fight. A lot of people were critical at the time [06:17] that we were making food that was more intellectual [06:20] than delicious. [ MUSIC ] We [06:24] always believed that the food that we were serving was [06:27] delicious because that is the first and foremost priority [06:31] that every restaurant has. Anyone that's talented or [06:34] creative, I think, has a certain presence about them. [06:38] And it comes across As confidence. It can come across [06:42] as arrogance. What's great about this is that you can [06:45] make a pickle in 35, 45 seconds. These are just [06:49] new ideas, new pieces of equipment, technology and [06:52] understanding that are adding to what we already [06:55] know. Food at wd ~ 50 a decade ago had a fair [07:00] element of Look what I can do. So there's certainly [07:02] times when we struggled and we came real close to [07:06] the edge where it was like we're not putting another [07:09] penny into the restaurant. Now pray, this is where we [07:12] pray. And I would tell the staff it's ok, we have to stay [07:16] the course and we have to do what we believe. And [07:19] guys we're doing the right things. As always Thank [07:23] you, thank you, guys. [ CROSSTALK ] [07:27] [ APPLAUSE ] When [ UNKNOWN ] gave us our third [07:31] star, we really saw a turnaround .>>> These dishes [07:36] validate the kind of experimentation [ MUSIC ] But [07:38] culinary pioneers like [ UNKNOWN ] undertake and [07:42] they reflect a thoughtful, mature equilibrium between [07:45] what's merely edgy and what's truly enjoyable. We're [07:50] mature, we've grown up and we're not as showy with [07:52] the things we know how to do and we're not as you [07:55] know, insistent On the diner, but also as time has [07:59] grown, as people have understood the restaurant, [08:00] more and more people come willing to sort of ride the [08:04] rollercoaster. I think these days it's less driven by the [08:07] gee whiz, look at what I can do factor than it is by just [08:10] in service of delicious, intriguing, compelling food. My [08:15] role has changed. At one point, I wanted to be the star [08:18] player. You're young. You should be fast. But I don't [08:20] need to do that anymore, because I'm old and falling [08:24] apart like the refrigerator. Riley put his heart and soul [08:28] on Clinton Street and really brought it to life and then [08:32] that very thing is kind of in a weird way the reason it's [08:36] closing. My family is the largest party of [08:40] the night. And I know that eight is hard to corral. We've [08:43] got a manageable number. I think we're at 72. It's not [08:46] a crazy night Let's just yuk it up, one last time. [08:51] all right? Thank you. [ APPLAUSE ] [ MUSIC ] Hello. How [08:52] are you? [ MUSIC ] How are you? How you doing? [09:03] Thanks [09:14] for [09:25] coming. [ LAUGH ] [09:30] [ MUSIC ] I'd [09:35] like to think that the very, very end of this place will be [09:39] our highest moment. I think it's hard to come to this [09:42] restaurant and not have it. Bless your heart. [ MUSIC ] [09:42] Go, go, go. [ MUSIC ] [ LAUGH ] [ MUSIC ] Our [10:03] goal was To add to the dialogue, to add to the body of [10:07] knowledge. There are things that we've been a part of [10:10] that are gonna be in kitchens from here on, forever. [10:11] I'm sorry, Mom, I'm [10:15] eating .>> I know. [ LAUGH ] Good to see you, all [10:16] right. [ LAUGH ] All right. Pick up guys, last call. [10:17] [ APPLAUSE ] [ MUSIC ] That's it guys, good job. Thank [10:19] you. Thank you. Well done, guys, well done. It was fun [10:23] to have [10:49] my family there. It was fun to have customers that had [10:51] been supporting us since the doors opened. And I was [10:56] so proud of the people that have walked through the [10:58] doors over all the years and it was fun to have some [11:00] old faces [ NOISE ] Cheers to all of you Thank you chef. [11:01] Good luck and long [11:09] live Wiley. Long live Cheers I know that [11:13] the stuff that he has done at the restaurant has [11:17] changed the way thousands and thousands of people [11:20] cook. [ MUSIC ] [11:27] [ MUSIC ] [11:34] New [11:41] York. [11:48] [ MUSIC ] [11:54] Thank [12:01] you. [12:08] [ MUSIC ] [12:15] Watching the place get torn apart. Watching [12:20] a place that a group of us had spent so much time [12:25] caring for. Two sauce. One [ UNKNOWN ]. [12:29] Two pots, 25 apiece on each And handling with kid [12:32] gloves, and loving. [ INAUDIBLE ] [12:38] And then watching, watching people that had no [12:41] connection to it rip it apart, [ INAUDIBLE ] sort [12:47] of mindlessly, [12:52] [ INAUDIBLE ] was difficult. For everybody. You, sir! [12:56] $ 200 on [ UNKNOWN ]. I think closing a WD50 [12:59] represents 25, bid of 55 now. The passage of time in [13:02] a neighborhood. Oh I think while we will recreate [13:06] WD50 no matter what the concept of the restaurant is, [13:09] his style of management will be something that will [13:12] always attract people who wanna learn and We want to [13:14] be part of a process like that. I remember being very [13:17] scared when we first opened the doors but I also felt [13:20] like we were gonna stick it out rain or shine, and that's [13:23] what we've done, is we've stuck it out, rain or shine, [13:25] and it's rained a lot. But You know right now the sun [13:29] is shining [13:40] so. 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