Purchase Produce At Its Peak!

Almost every fruit and vegetable is available year-round. But if you buy in-season, you get produce at its peak of flavor and nutrients. Here's a month-by-month guide to the best of the fresh.

January

FRUIT OR VEGETABLE: Clementine

WHAT TO LOOK FOR: Fruit heavy for its size

REAP THE BENEFITS: 35 percent of Daily Value (DV)

for vitamin C and a wealth of folate, a heart-healthy B vitamin.

February

FRUIT OR VEGETABLE: Rainbow chard

WHAT TO LOOK FOR: Vibrant leaves (not wilted); firm stalks

REAP THE BENEFITS: A cup of braised chard is big on fiber, calcium, and carotenes.

March

FRUIT OR VEGETABLE: Asparagus

WHAT TO LOOK FOR: Firm stalks the width of your little finger

REAP THE BENEFITS: 1 cup steamed provides 100 percent of DV for vitamin K (great for bone health) and 65 percent of folate.

April

FRUIT OR VEGETABLE: Salad greens (radicchio, mache)

WHAT TO LOOK FOR: Richly colored, nonwilted leaves

REAP THE BENEFITS: A two-cup serving supplies more than 400 percent of for vitamin A, 100 percent of folate, and a wealth of minerals, such as magnesium and potassium.

That gets you through the first few months of the year, so load up on these veggies when they're at their peak. We'll give you more in a few months, when it's closer to summer. In the meantime, here is more on this month's pick - Rainbow chard...

Chard’s leaves can be prepared like spinach. In fact, its leaves serve as a good substitute for spinach in most recipes, but they will need to be cooked slightly longer.

Chard may be steamed, sautéed, or braised, and it can be added to soups, stews, and casseroles. The leaves and stems may be cooked and served together, or prepared separately as two different vegetables. The Italians make an egg frittata with chard.

Like other leafy vegetables, chard needs to be thoroughly washed before cooking since sand and other debris tend to nestle in its leaves. Instead of using a colander and running water over the leaves, the best way to remove debris from leafy greens is to dunk and soak them in plenty of water. Place the leaves in a large bowl, pot, or sink filled with cold water. Agitate the leaves one by one, then remove individual leaves by hand and place them in another container. Pour out the water and repeat the procedure until the water is free of debris. If you will be using the greens in a salad, dry them in a spinner.

How Healthy Is Soy?

Researchers have been debating this question for years. This article may shed some light on specific concerns you may have...

Soy is the epitome of health food: Perhaps only yogurt has a stronger reputation as a food that Americans eat primarily "because it's good for you." Touted as being a heart protector, cancer fighter and a safer alternative to hormones during menopause, soy has long been seen as a miracle food.

Yet the soybean has gotten a bit of a bad rap, thanks to studies linking soy's estrogen-like chemicals with breast cancer. As a result, many women now shun the food and some men believe tofu will make them less manly.

No need to panic. The research linking animal fat to heart disease and cancer are far stronger than those connecting soy to any health problems. So, if you are considering substituting soy for meat or milk, the soybean still shines in comparison, according to Ethan Balk, associate director of the Tufts-New England Medical Center's Evidence-Based Practice Center, who reviewed the studies in 2005.

But if the question is whether to eat large amounts of soy or take supplements, the answer is far more elusive. Here's what the latest findings suggest:

Heart - The most solid evidence on soy credits it with reducing levels of "bad" LDL cholesterol. Balk's review found that eating large amounts of soy foods or taking supplements was linked to a small, but measurable, positive effect. For every 1 percent reduction in LDL levels, there is a corresponding 1 percent reduction in the risk of heart attack or stroke. Additionally, the studies found that the higher a person's LDL levels, the more soy can help.

However, soy's impact on cholesterol wasn't large enough for the American Heart Association, which reversed its position favoring soy supplements, saying that their effects were too small to warrant recommendation.

Bottom Line: It's worth a shot.

Menopausal Symptoms - Because of soy's estrogen-like effects, it has been promoted as an alternative to hormone-replacement for the relief of menopausal symptoms. But Balk's research has found little agreement among the findings. Some studies found large effects, some small, some found none at all.

Bottom Line: Inconclusive.

Breast Cancer - Certain types of breast cancer are fueled by estrogen, so there has been concern that soy might be harmful to women with a genetic predisposition to this disease. Studies in cell culture and in mice found that soy increased the growth of breast cancer cells. On the other hand, Asian women, who tend to eat a soy-based diet, have a threefold lower risk of breast cancer than Western women do—and their risk increases if they immigrate and switch to a Westernized diet. Further, a study found that soy blocked estrogen receptors in monkeys at risk for breast cancer due to high estrogen levels. This suggests soy might be protective for women at high risk.

Bottom Line: Wait and see.

The Upshot -Soy is a great form of low-fat protein, especially for people seeking to cut down on the saturated fat from meat. However, until scientists determine whether large quantities of soy are helpful or harmful to people at risk for breast cancer, moderation is best. As an alternative to fattier animal proteins, it still deserves health-food status.