Easy Vegetable Selection

VegetableSelection

Does your foodservice establishment utilize vegetables sourced from local stores or farmers markets? Adding a “local” or “organic” feature to your menu can bring in the profits, but finding the perfect vegetables can be confusing and time-consuming. Use this easy-to-follow guide to vegetable selection to ensure the best quality and most flavorful finished products. 

 

Choose

Avoid

 Asparagus

Equally-sized, firm, smooth, and brightly-colored stalks

 Limp stalks

Avocados

Firm or slightly soft to touch

Cracked, dented, or extra firm

 Broccoli

Firm stalks, tight florets, and crisp green leaves

 Yellow or discolored florets

Carrots

Firm and smooth

Dents or roots

Celery

Green, firm stalks

Yellow discoloration

 Corn

Bright-green, moist stalks with plump kernels

 Slimy husk or dry kernels

Cucumbers

Green with no dents

Yellow discoloration

Green Beans

Slender beans with a firm snap

Bent, bulging, or dry pods

Lettuce, Spinach, & Leafy Greens

 Fresh, crisp, green leaves

 Wilted, slimy, or discolored

Onions

Dry, firm, heavy bulbs

Softened or sprouting

Peas

Crisp and green pods

Bulging, dry, or discolored pods

Peppers

Firm, naturally-shiny, and heavy

Dented or wrinkled skins

Potatoes

Firm and smooth

Bruises, spots, or sprouts

Tomatoes

Fragrant with an “earthy” smell

Dented or wrinkled skins