perfect pickins

I know that most of the country is still going thru winter conditions, but here on the west coast, we've had a pretty good run of spring-like weather. There are several things that say spring: breezy nice weather, girl scout cookies and fresh new produce. One of the joys of spring is the lovely asparagus. The season begins now and peaks in April/May in the west and May/July in the rest of the US. So now that you know it's in season, how do you go about bringing home the best stalks?

• Look for straight, firm stalks that do not have a strong odor.
• Choose stalks with smooth, tender skin, and that have compact (closed) deep-green or purple tips. Make sure there are no fernlike stalks growing out of the top.
• Narrower stalks tend to be (but are not always) more tender than thick stalks (which can be woody).
• Choose stalks of similar size so that they will cook evenly.
• Once you get it home, keep refrigerated or standing upright in cold water. If there's no room for this, wrap the base of the asparagus with a damp towel. It's best used the same day, but should keep for 3-4 days, longer if bought from a farmer's market.

With its delicate, tart flavor, grapefruit is one of those light and refreshing fruits that I tend to associate with summer. However, like most citrus, grapefruit is at its peak right now. To find the perfect grapefruit follow these tips:

• It should be round and smooth. Avoid ones with puffy or soft skin.
• Try to find one that is heavy for its size. The heavier it is, the juicier it will be.
• The skin should have a slight give when pressed gently.
• The skin should also appear slightly shiny. A dull skin means it's not as fresh.

Once you get your grapefruit home, store them at room temperature for up to a week, or in the refrigerator for 6-8 weeks. Serve them at room temperature for a juicier delight.

Let's face it: being a domestic diva whose prowess ranges from expertly baking a cake to masterly manhandling a chopping knife is hard. There is so much to learn and it's easy to feel overwhelmed.

Take a deep breath, I'm here to help. One thing that is super important, often overlooked, and not necessarily common knowledge is how to select groceries. We've all read tons of articles on how to pick the perfect pair of jeans, but where's the 411 on how to choose the correct fruits, vegetables, cheeses and meats? Right here in my new feature Perfect Pickins. I'll explain how to maneuver gracefully through the grocery store so you'll walk out with only the ripest and best tasting foods.

When shopping for artichokes look for those with bronze or frost marks on the leaf tips. People usually avoid these ones because they appear a little damaged, but those in the know jump at the sight. The damage is minimal and the flavor maximal and more delicate. Pick artichokes that feel heavy for their size (fresh artichokes will be heavy for their size due to their moisture content) and have tightly closed buds. Open leaves indicate that they are too mature. The leaves should be a soft green or purple in color and squeak when pressed. Avoid moldy or wilted leaves and stay away from any that are purple in color. These are signs that the artichoke is overripe. For a tasty artichoke treat, serve them steamed with basil mayonnaise.