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Step 1
Examine each vegetable individually. Sometimes there will be a single rotten piece mixed in with a good group. Be selective.
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Step 2
Look for bright color. Darkened coloring and browning is a sign of age in vegetables and means that your shelf life at home will be shortened.
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Step 3
Check for firmness and crispness. Wrinkles may make Sean Connery look distinguished, but that isn't the case for fresh produce. Vegetables should be firm when you gently squeeze them. Avoid wilted looking greens and celery.
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Step 4
Examine ears of corn by pulling off the husks in the store. Corn husks should be fresh and succulent with good green color. Avoid ears with under-developed kernels, and old ears with very large kernels.
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Step 5
Choose young mushrooms that are small to medium size. Caps should be mostly closed around the stem, and white or creamy, or uniformly brown if a brown type.
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Step 6
Avoid potatoes that have decay, blemishes, are green, or have too many cuts in the skin. While decay can be cut from potatoes, you want to avoid excessive waste.
