Look for bright green asparagus. The stems should be crisp and firm and should snap (not bend) when bend them. Look for dark green spear tips that have a hint of purple, which shows freshness.
Purchase beets that still have the leaf stems attached. Look for small beets with firm, blemish-free skin and that have bright green leaves that are not wilting.
Look for fresh green leaves and firm stalks. Avoid bok choy that is wilted.
Look for dark green bunches that have no yellowing or odor. Floret leaves should be evenly colored with no wilting. Avoid thick, fat, or woody stalks.
Look for bright green, firm sprouts, and avoid sprouts with loose leaves. Brussels sprouts flavor should improve in cool weather and after a frost.
Pick cabbage that is firm and heavy and that has a compact head and crisp, fresh leaves. Avoid cabbage with yellow leaves, splits, or soft spots.
Carrots should be firm, evenly shaped, and smooth with a bright skin color. Avoid carrots that are cracked, rough, shriveled, or green at the top.
Look for cauliflower with bright green leaves. The curds (the head) should be brightly colored and compact.
Look for celery stalks that are pale to bright green and crisp when you pull apart the stalks. Avoid celery with wilted leaves or that has black or brown spots.
Look for full leaves that are bright in color. Avoid yellow or wilted leaves.
Look for crisp, dark green, plump leaves. Avoid yellowish and torn leaves.
Chose firm, slender-shaped cucumbers that are green. Avoid cucumbers that are ripening to yellow or enlarged in the middle.
Select an eggplant that is firm and with a calyx (the leaves on top) this is fresh and green (not brown or dry). Avoid eggplant that has cracks or discolorations.
Look for white bulbs that are heavy for their size. Avoid bulbs with soft spots and discoloration. If stems and fronds are present, look for firm, long stems with green color.
Chose medium-size, bright green, firm pods with no sign of wilting or decay.
Avoid peppers that are bruised, wilted, torn, or moldy.
Choose kale that is dark in color wtih small to medium leaves.
If leaves are still attached, make sure they are bright green and firm. Avoid kohlrabi with wilted leaves, brown spots, or cracks.
Look for firm, smooth leeks that are white at the base and dark green toward the top. The stalks should be firm and crisp.
Look for lettuce that is vivid in color and has fresh-looking leaves. Avoid lettuce that has leaves that are wilted or have brown edges.
Fresh lima beans are usually sold in their pods, which should be dark green, plump, and firm.
Look for crisp, fresh greens (leaves and stems). Avoid limp or wilted greens.
Look for mushrooms with smooth tops.
Look for okra that is brightly colored, dry, and firm.
Select firm dry onions that have little to no scent. Avoid bulbs with blemishes, cuts, or bruises.
Pick potatoes that are about the same size, and that are firm, dry, and clean
Look for pumpkins that are deep orange and heavy for their size. Avoid pumpkins that are soft, cut, or bruised.
Choose firm, smooth, brightly colored radishes. If the tops are attached, they should be green and fresh.
Look for crispy stalks that do not have scars, cuts, or visible decay. Make sure stalks aren’t pithy inside.
Look for evenly colored, fresh, blemish-free beans that snap easily when bent.
Look for fresh, dark green leaves. Avoid wilted leaves.
Choose squash that are heavy for their size, glossy, and small to medium size.
Look for fresh, green husks that are insect-free. If the kernels are visible, make sure they are plump.
Peppers should be firm, and the stem should be fresh and green. Avoid peppers with wrinkles, black spots, or cuts.
Look for small to medium sweet potatoes that have smooth, even-toned, and deep-colored skin. Avoid sweet potatoes with holes.
Tomatoes should be firm with shiny skin. Avoid tomatoes with breaks in the skin or bruises.
Choose turnip roots that are heavy for their size and free of soft spots.
Pick winter squash that are heavy for their size. Avoid winter squash that have moist, black, or shriveled stems.