Vegetables

 

Artichokes     

Solid heads with compact leaves.  Loose or discolored leaves indicate over ripeness or poor quality.

  

Asparagus     

Straight, crisp, firm, unbroken green stalks; moist tips.

 

 

Beans             

Clean, crisp, well-filled pods; bright color.

 

 

Beets             

Young; unwilted tops; smooth velvety appearance.

 

Broccoli         

Dark green, compact buds, short stems.

 

Brussels sprouts       

Each sprout should be firm and bright green.  Yellow leaves indicate poor flavor and quality.

 

Cabbage

Compact, heavy head; fresh leaves.

 

Carrots

Firm; well shaped; bright colors; tops fresh.

 

Cauliflower

White, well-filled heads; fresh green leaves

 

Celery

Solid, rigid stalks – light or medium green with fresh, green leaves.

 

Corn

Green husks; full ears; fairly soft, milky kernels.

 

Eggplant

Firm, heavy, smooth and uniformly dark purple.

 

Lima beans

Unspotted, green, clean, well filled pods.

 

Mushrooms

Small to medium in size.  Creamy white caps closed around stem.

 

Okra

Crisp, tender pods under 4” in length.  Bright green color.

 

Onions

Hard and firm with dry papery skin and small necks.

 

Parsnips

Small or medium width.  Smooth and firm, no blemishes.

 

Peas

Tender and sweet.  Bright green pods with smooth texture.

 

Potatoes

Well-shaped, uniform sixe, clean, firm and smooth.

 

Spinach

Large, fresh, dark green leaves.  Crisp stem.

 

Squash (summer)

Glossy, tender skin, firm and fresh appearance.

 

Squash (winter)

Hard, tough rind.  Heavy for size.

 

Sweet Potatoes (yams)

Smooth, bright color, uniform shape, dry skins.

 

Tomatoes

Well formed, smooth, uniform color.  Free from blemishes.

 

Turnips and Rutabagas

Small to medium size with smooth, firm roots.

 

Zucchini

Long, green summer squash with a delicate, fresh flavor.  Tender, glossy, smooth rind, heavy for size.

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Tags: Recipe, Vegetables

Category: Terms