Produce Guide

Fresh Vegetables

– Anise: The top of the bulb must be cut off. Each leaf must be separated and both sides of the leaf washed under running water. At that point one should make a visual inspection.

 

– Artichoke Bottoms: Wash before using.

 

– Artichokes – Heart of Artichoke may not be used even with Hashgacha. This applies to fresh, frozen or canned.

 

– Asparagus – Green – Fresh Asparagus may only be used if the whole floret is cut off, the sides peeled and all brads have been removed. Ensure that every brad is taken off and each asparagus is totally smooth and then thoroughly rinsed.

 

– Asparagus – Fresh White Asparagus may be used as is.

 

– Broccoli – Fresh. Only fresh broccoli stems may be used and must be washed with a brush under running water.

 

Buk Choy:

 

– Brussels Sprouts – Due to the difficulty of inspection of each brussel sprout leaf, these may not be used.

– Cabbage Red or White – Cabbage may be prepared one of the two following ways:
The heads of cabbage must be placed in the freezer for 48 hours. Defrost the cabbage and wash each leaf under strong running water, ensuring that the water reaches all parts of the cabbage including folds and crevices. At that point the cabbage is acceptable. (This system is only good for cabbage that is going to be cooked and not for salads).

OR

The four outside leaves of the cabbage must be removed and discarded. Cut the cabbage into quarters and separate all the leaves. Put into a solution of 1 tablespoon of soap to 1 liter of water. Swish the solution around to mix it well.

Leave the cabbage in the solution for five minutes. Each side of the cabbage should be then sponged and rinsed off. Shake off excess water and dry.  Each leaf must be inspected to make sure that it is insect-free.

 

– Cauliflower – Fresh cauliflower may not be used.

 

– Celery – All leaves of the celery including those on the heart must be cut off. A vegetable brush must be used and under strong running water, both sides of the celery must be brushed to ensure that it is insect-free.

 

– Chicory – May not be used.

 

– Dill – Fresh dill may not be used. However if one would like to have a dill flavor, the dill is to be placed into a tightly woven cloth, tied and cooked. Thereafter the dill should be discarded.

– Endives – Each leaf must be washed well under running water. This vegetable should not be confused with curly endives known as chicory.

 

– Edible Flowers – Edible flowers may not be used.
– Garlic – Must be peeled and rinsed before use. When garlic is being peeled or prepared for the next day, add a small amount of salt, oil, sugar or vinegar.

-Kale – May not be used.

– Leek – Cut off the root approximately ???? cm from the bottom. The green leaves on top should be cut off. The leek should then be split open down the side, spread out, each leaf washed and examined. To use the top green leaves for decoration, food-tying or any other purpose, the leaves must be split, washed on each side and brushed. They may then be used.

 

– Lettuce – Only Iceberg and Boston lettuce may be used and should be prepared in one of two ways:

The leaves of the lettuce must be placed in the freezer for 48 hours. Defrost the lettuce and wash each leaf under strong running water, ensuring that the water reaches each part of the lettuce including folds or crevices. At that point the lettuce is acceptable. (This system is only good for lettuce that is going to be cooked and not for salads).

OR

The four outside leaves of the lettuce must be removed and discarded. Cut the lettuce into quarters and separate all the leaves. Make a solution of 1 tablespoon of soap to 1 liter of water and swish to mix it well.

 

Place the lettuce in the solution and leave for five minutes. Sponge each side of the lettuce then rinse. Excess water should be shaken off and dried. Every leaf must be inspected to make sure that it is insect-free.

 

-Mesclun- may not be used.

 

– Mint – Fresh – Should fresh mint be required for tea, only the mint leaves are to be cooked. The essence from the leaves should be poured through a filter. Only the essence may be used

OR

Put the mint into a tightly woven cloth and into the hot water. Then discard the mint.

– Mushrooms – Mushrooms should be rinsed very well.

Portobello Mushrooms –Portobello mushrooms often contain insects in the fan under the mushroom cap. Removal of the fan-like substance is recommended, followed by rinsing under strong running water.

-Oyster Mushrooms- They are heavily infested and should be avoided.

– Onions – Must be peeled, the top layer taken off and the onion washed well. When onions are being prepared for the next day, add a small amount of salt, oil, sugar or vinegar.

 

– Oregano – Fresh oregano may not be used.
– Parsley – Fresh parsley may not be used. If parsley flavor is required, the parsley must be put into a tightly woven cloth, tied and cooked. Thereafter the parsley should be discarded.

 

– Peppers – Green and Red peppers must be cut open. A quick visual inspection should take place to ensure that there is no infestation.

 

– Pickles – Dill – Dill pickles must be washed before being served.

– Radicchio – Radicchio should be washed well on both sides, leaf by leaf, and may then be used.

 

– Scallion – Only the white part of the scallion may be used.

 

– Spinach – Fresh – Fresh spinach may not be used.

 

– Sprouts- Rinse well with water as they are usually found to be clean. Check three of the brown seeds and you may use if they are found to be insect free.

– Vine Leaves – The vine leaves should be placed into a solution of soapy water, sponged on both sides and then rinsed.