Buying Fresh Vegetables

Artichokes
Look for compact and tightly closed heads that are green with clean leaves. If you see leaves that are brown or separated, pass them by.

Asparagus
The stalks should be tender and firm with tips that are compact and close together. The less white on the stalks, the better as they will more tender. Use immediately upon purchase.

Snap Beans
Pods with smaller seeds inside are better. Avoid beans that appear to be dried out or spots on them.

Broccoli, Brussels Sprouts and Cauliflower
For the broccoli and cauliflower be sure that the flower clusters are tight and close together. Avoid ones with dark spots on them. Brussels sprouts should be firm.

Cabbage and Lettuce
The heavier, the better. Avoid dark spots. Check the bottom of the lettuce for signs of yellowing and browning. Pick the nicest looking ones you can find.

Carrots
Carrrots are fairly simple, just avoid those that have a white appearance on the skin.

Cucumbers
Pick the longer, thinner cucumbers for the best taste. The darker the better and avoid yellow. Should be firm. Avoid mushy.

Mushrooms
Caps should be closed around the stems. For the white button type, the whiter the better and avoid those that are darkened from abuse. Use immediately for best flavor.

Peas
Choose pods that are not too big, but yet filled out. Avoid any spotted or dried pods. Should be crisp and firm for best flavor. Bigger is not always better.

Tomatoes
Firm and deep red. Avoid mushy, spotted overripe tomatoes.