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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