This is put together to help you select vegetables. This is a great shopping guide.

Artichokes - Firm, compact, and heavy for their size with a even green color during spring and summer.

Asparagus - Spears should be tight and compact with a medium green color with purple highlights.

Avocados - Heavy for it's size, should yield slightly to pressure. Very dark green in color.

Broccoli - Firm head with compact clusters with a dark green in color.

Bell Peppers - Smooth and glossy skin with no soft spots or shriveling.

Carrots - Well shaped and smooth. The color should be bright orange to redish orange.

Cauliflower - Tightly packed head with no loose floretes. The color should be a off white in color.

Celery- Crisp ribs and not too thick. Nice glossy finish, with a light to medium green color.

Corn - Kernals are firm and plump with no indentations.  Husk should be a even green color with no wilting.

Cucumbers- Firm and well shaped with a green color.  They should be medium size and not too big for the best flavor.

Garlic - Firm tight bulbs with no sprouts.

Green Beans - Plump and firm with a velvety feel. No signs of decay with a bright fresh green color.

Green Onions - Should be bunched with bright white bottoms and bright green tops. 

Lettuce - Crisp and bright in color with no yellow or wilting spots.

Mushrooms - Firm with no spots. Watch for sliminess.

Onions - Onions should be free of bruises and soft spots. 

Peas - Pod should be firm, crisp and bright green with a fresh appearance.

Potatoes - Firm and smooth with a few eyes, no cuts, dark or soft spots, and no wrinkles.

Spinach - Fresh and crisp with a good green color. No wilting with well developed leaves.

Summer Squash - Bright smooth skin with dark green skin color.

Tomato - Bright red with no soft spots.

Zucchini - Medium in size with a pale green color.