Tips to Pick the Best Veggies at the Market – One Green Planet

You may be trying to breeze through the grocery store, but it’s important to slow down a bit in the produce section and find the vegetables that won’t go bad the day after you purchase them. During your next shopping trip for produce, take a few extra minutes to really examine your veggies and make sure you are purchasing the freshest, best ones that you can. Here are some secrets for how to pick the best and freshest veggies:

1. Artichokes

You want to find artichokes that feel heavy for their size. Try gently rubbing their leaves together; you should hear a squeak sound when pressed together.

2. Asparagus

Choose bunches where every piece has a straight, bright-green stalk and stiff tip.

3. Avocado

Give the avocado a gentle squeeze; they should give a little when you do, but not be too mushy. Avocados are ready to eat when their skins are dark. Their skins should have a rough texture.

4. Beets

You want firm beets that are attached to red stems and fresh green tops. If a beet does not have a top, it is typically older than ones with the green tops.

5. Broccoli

Look for firm stalks and tight floret heads that are dark green in color. Do not purchase if the florets are yellowed or flowering.

6. Brussels Sprouts

Choose sprouts with firm, tight heads that are bright green in color. Avoid sprouts with outer leaves that are wilted or yellow.

7. Carrots

Avoid very thick carrots, which have centers that are too tough. Instead, look for firm carrots with relatively smooth skin, and that do not have rootlets.

8. Cauliflower

Look for tightly-packed heads with white florets. Do not purchase if the head is yellowed or spotted.

9. Corn

Peel back the husk and make sure the kernels are plump and not dry.

10. Eggplant

Eggplants should be heavy and have smooth skin, and they should not be wilted or wrinkled.

11. Garlic

Do not purchase garlic if it has green sprouts. You want plump and firm bulbs that are enclosed in their outer tissue.

12. Leeks

Leeks should have dark green leaves and white bulbs. They are too ripe if they have yellow and brown spots.

13. Potatoes

Make sure potatoes are firm and do not have any bruises or cracks.

14. Spinach

Spinach should be dark green with no yellow spots. Watch out for slimy or wilted pieces, which can hide among the leaves.

15. Zucchini

Zucchini should have a firm, dark green skin.

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