Vegetables

Artichokes	Choose globes that have tight leaves and feel heavy for their size. The leaves should squeak when pressed against each other.
Asparagus	Choose firm, smooth, and brightly-colored stalks with compact tips. Avoid limp stalks. Choose stalks of equal thickness to ensure even cooking times.
Avocados	Choose avocados that feel slightly soft to the touch. Firmer avocados may be ripened at home, but avoid rock-hard ones. Also avoid avocados with cracks or dents.
Beets	Choose firm beets with fresh stems and slender taproots. Avoid beets with wilted leaves, scaly tops, or large, hairy taproots as they may be older and more woody.
Bok Choy	For mature bok choy, look for dark green leaves and bright white stalks. Baby bok choy should be light green in color.
Broccoli	Choose broccoli with firm stalks, tight florets, and crisp green leaves. Avoid yellowed or flowering florets.
Brussels Sprouts	Choose firm, compact, bright green heads. Avoid sprouts with wilted or loose outer leaves.
Cabbages	Choose firm, compact heads that feel heavy for their size. Check that the stems are also fresh and compact.
Carrots	Choose firm, smooth carrots without rootlets.
Cauliflower	Choose heads with tightly packed, creamy white florets. Avoid yellowed, spotted, or flowering florets.
Celery	Choose firm, unblemished stalks. The stalks and leaves should be green, not yellow.
Celery Root	Choose firm, hard roots that feel heavy for their size. Any attached leaves should be fresh and green.
Corn	Choose corn with bright green husks and moist but not slimy silk. Peel back the husk to ensure the kernels are plump and not dry.
Cucumbers	Choose cucumbers that are uniformly green (not yellow).
Eggplants	Choose eggplants that have smooth, naturally shiny skin and feel heavy for their size. When gently pressed, flesh that gives slightly and then bounces back indicates ripeness. Unripe flesh will not give, while overripe flesh will remain indented. Also, smaller eggplants tend to have fewer seeds and be less bitter.
Fennel	Choose fennel with white, firm, unblemished bulbs as well as firm stems and fresh leaves.
Garlic	Choose firm, plump heads. Avoid heads with soft spots or green sprouts.
Green Beans	Choose slender beans that snap rather than bend. Avoid bulging or dried pods.
Jerusalem Artichokes	Choose smooth, firm tubers. Avoid those with green spots or sprouts.
Kale	Choose crisp, deeply-colored leaves. Avoid yellowed leaves. Smaller leaves tend to be more tender.
Leeks	Choose firm leeks with tightly-rolled tops. Slender leeks tend to be younger and more tender, while larger ones with rounded bulbs tend to be older and more woody.
Lettuce, Spinach, and Other Leafy Greens	Choose greens with fresh, crisp leaves. Avoid any that are wilted or slimy.
Onions and Shallots	Choose dry, firm bulbs that feel heavy for their size. Avoid any with soft spots or green sprouts.
Parsnips	Choose firm, ivory-colored roots. Large roots may be fibrous, so choose small and medium ones for better texture and flavor.
Peas	Choose crisp, green pods. Avoid bulging, dried, yellow, or white pods.
Peppers	Choose firm, naturally shiny peppers that feel heavy for their size.
Potatoes	Choose firm, smooth potatoes. Avoid those with bruises, green spots, or sprouts.
Radishes	Choose radishes with fresh, green tops and firm, unblemished roots.
Rhubarb	Choose firm pink or red stalks. Green stalks tend to be stringy and sour.
Rutabagas	Choose rutabagas that feel firm and heavy for their size. Avoid any with holes or bruises.
Scallions	Choose scallions with crisp, green tops and firm, white bulbs. Avoid wilted or browned scallions.
Summer Squash	Choose squash with naturally shiny, taught, unblemished skin. Avoid squash that appear dull or have soft spots.
Sweet Potatoes and Yams	Choose potatoes with firm, unwrinkled skins and no bruises or cuts, as they are highly perishable.
Swiss Chard	Choose chard with crisp stalks and shiny, bright, unwilted leaves.
Tomatillos	Choose green tomatillos with green husks. Avoid yellow fruits with brown husks.
Tomatoes	Choose tomatoes that are fragrant, smell earthy at the stem end, and feel heavy for their size. Avoid tomatoes with wrinkled skins.
Turnips	Choose squash that have stems intact and feel heavy for their size. Avoid squash with cuts or soft spots.

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