You can find all types of vegetables year round, even if they aren’t in “season”. That doesn’t mean they taste great, though! But how do you know if they aren’t good, if you haven’t tasted them, yet? Do you know how to select the best vegetables? If you don’t- don’t worry! I’ve created a simple guide to selecting the best vegetables, so that you don’t waste money buying bad food!
Now, there are a few key tips when buying produce. When it comes to buying fresh, use all of your senses. It’s not always about how veggies look, but how they smell and sound. Also, while these tips are great for a shopping trip, don’t forget that you can use them as a guide for the produce that is already in your fridge!
Artichokes
Seek: Squeaking leaves when squeezed; firm stems; tight leaves
Avoid: Loose leaves; Big hole in the center
Asparagus
Seek: Bright green in color
Avoid: Dry, brown bottoms; Dark green tips
Avocados
Seek: Slightly darker in color; Slightly soft (Not mushy!); Green Stem
Avoid: Mushy; Deep indentions; Dark Brown; Brown Stem
Beets
Seek: Smooth, hard and round
Avoid: Bruised; Cuts; Soft spots
Bell Pepper
Seek: Firm
Avoid: Wrinkles; Soft
Broccoli
Seek: Bright green; Crisp
Avoid: Yellow; Limp
Brussel Sprouts
Seek: Earthy scent; Vibrant green
Avoid: Depressions; Browning edges; Wilting
Cabbage
Seek: Green or Purple; Crunchy; Watery
Avoid: Loose leaves; Black marks
Carrots
Seek: Green stems sprouting from tops; Snaps went bent in half
Avoid: Limpness/Flimsy; Bad odor; White spots
Cauliflower
Seek: White or purple; Crisp
Avoid: Brown spots; Soft spots
Celery
Seek: Firm stalks; Tight bunch
Avoid: Soft; Bendable; Stalks are spreading out
Corn
Seek: Brown or sticky tops; Plump
Avoid: Dry or black tops; Soft spots or holes
Cucumbers
Seek: Firm; Bright color
Avoid: Squishy; Dullness; Yellowing; Easily bent
Eggplants
Seek: Smooth; Shiny; Green stems
Avoid: Dull; Wrinkles; Shriveling; Uneven color; Streaking; Dry or brown stems
Garlic
Seek: Firm bulbs; Dry skins
Avoid: Green sprout; Brown; Mushy
Green beans
Seek: Snaps when bent
Avoid: Limp; Tough; rubbery
Kale
Seek: Bright green
Avoid: Yellow
Leeks
Seek: Lots of white and green on the ends; Long “shanks” (the part below the leaves); Crisp; Firm; Smaller
Avoid: Discolored; Soft; Mushy
Lettuce (Spinach, and other leafy greens)
Seek: Crisp; Bright green
Avoid: Discoloration; Limp; Brown or yellow edges; Wilting
Onions and Shallots
Seek: Firm; Dry; Shiny
Avoid: Soft spots; Brown, black or discolored spots; Too dry
Parsnips
Seek: Small to medium in size; Firm; Even in color; Yellow
Avoid: Shriveled; Soft; Limp; Brown markings
Peas
Seek: Tender; Plump/Swollen
Avoid: Wrinkled
Peppers (Jalepeño, Serrano, Poblano, etc.)
Seek: Glossy; Bright in color; Small cracks
Avoid: Soft spots; Black spots
Potatoes (Red, Yellow, Yukon Gold, etc.)
Seek: Waxy; Firm
Avoid: Sprouting; Green (DO NOT EAT!); Soft; Wrinkled; Bruising
Radishes
Seek: Small to medium; Crisp and green leaves; Bright reddish color; Feels heavy
Avoid: Blemished; Light
Rhubarb
Seek: Long stalks; Crisp
Avoid: Limp
FYI- Yes, Rhubarb leaves ARE poisonous. Do NOT eat them.
Scallions
Seek: Light green
Avoid: Dark green; Wilting or brown tips
Summer Squash (Zucchini, Yellow Squash, etc.)
Seek: Squeaks; Firm
Avoid: Bends; Soft; Bruised
Sweet Potatoes and Yams
Seek: Slightly softer; Orange (yam) or Yellowish (Sweet potato)
Avoid: Discolorations; Growths; Too soft
Tomatoes
Seek: Dense; Lumpy; Strong sweet earthy smell by stem; Firm;
Avoid: Soft spots; Bruises; Too light
Winter Squash (Pumpkin, Butternut squash, Acorn Squash, etc.)
Seek: Makes a hollow sound when “thumped”; Hard; Brown woody root; Dents, but does not puncture when fingernail pressed firmly; Long stem; Feels heavy; Bottom should be unyielding when pressed
Avoid: Knicks; Cuts; Bruises; Discoloration
How often do you shop for fresh produce? What tips do you have for others when it comes to picking the freshest produce?
Here are some helpful items for your next grocery shopping trip:
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