How to choose them
when they're at their best.
Artichoke: Should be nice and plump, no
spreading or loose leaves. Round artichokes have bigger hearts. Small
artichokes are more tender.
Asparagus: Look for straight, firm stalks with the tips at the top
closed. Try to buy stalks that are equally thick so they cook evenly.
Beets: Color should be reddish-purple, with no broken skin.
Broccoli: The little "trees" or florets should be dark green. Look at
the stem and make sure it's not tough.
Brussel Sprouts: They should be firm and a deep green.
Cabbage: Nice and firm, with the stems cut close. Watch out for small
holes - it means worms have been eating this cabbage before you!
Carrots: They should be small, bright orange and smooth, without
cracks.
Celery: Look for ones that are brittle and light green.Look for ones
that are brittle and light green.
Corn: The kernels should be juicy. Whiter, smaller kernels are
sweeter.
Eggplant: It should be heavy & shiny, with a nice dark purple color.
Garlic: The outer covering should be dry. Feel the bulbs - if they're
squishy, that's not good. They should be firm.
Mushrooms: Clean and firm. Watch out for mushrooms that are moldy or
soft.
Onions: They should be firm and dry with smooth skin.
Peas: Look for velvety pods that are bright green.
Peppers: Smooth, with no bruises or marks on the surface.
Potatoes: Firm, smooth, not dirty or cracked or sprouting.
Spinach: Clean, crisp with no wilted or yellow leaves.
String beans: Look for smooth, small, bright and unshriveled pods.
Tomatoes: Plump and smooth with no soft spots, scars, or marks.
Zucchini: Nice and small, and firm - no soft
