Spinach.
Spinach is always in season, but is valued most during the winter and spring, as it is one of the few green vegetables that we get then, and is not expensive. It should be green and crisp.
Asparagus.
Asparagus, from hot houses and the South, begins to come into the market in March and April. It is then costly, but in May and June is abundant and quite cheap. About the last of June it grows poor, and no matter how low the price, it will be an expensive article to buy as it has then become very "woody." The heads should be full and green; if light and not full, the asparagus will not spend well.
Dandelions.
The cultivated dandelion is found in the market in March, April and a part of May. It is larger, tenderer and less bitter than the wild plant, which begins to get into the market--in April. By the last of May the dandelion is too rank and tough to make a good dish.
Cauliflower.
This vegetable is generally quite expensive. It is found in the market a greater part of the year, being now grown in hot houses in winter. It is in perfection from the first of May to November or December. The leaves should be green and fresh and the heads a creamy white. When the leaves are wilted, or when there are dark spots on the head, the cauliflower is not good.
Tomatoes.
The fresh tomato comes to the market from the South in April and sometimes in March. On account of the high price it is then used only where the canned tomato will not answer. In July, August and September it is cheap. It comes next to the potato in the variety of forms in which it may be served. By most physicians it is considered a very healthful vegetable. The time to buy ripe tomatoes for canning is about the last of August, when they are abundant and cheap. About the middle or last of September green ones should be secured for pickling, etc. As the vines still bear a great many that cannot ripen before the frost comes, these are sold for this purpose.