The weather outside might be frightful but look at what is in season now!
Acorn Squash-look for thick, hard skin & firm flesh. Keep at 50-55 in a dry storage area. Will keep several months in cool, dry storage. Bake.
Cabbage-look for tightly packed, crisp-looking, shiny leaves. Keep a whole head, unwashed in a plastic bag in fridge. Sliced pieces should be sprinkled with a few drops of water, wrapped in a plastic bag in fridge. Will keep for 2 week in fridge. Cut slices should be used within 1-2 days. Steam, bake, braise, saute, slaw.
Parsnips-look for small to medium, creamy white roots that are smooth, firm & free of pitting. Keep unwashed in a bag in fridge. Will keep for 1 month in fridge. Peel, roast
Radicchio-look for full, heavy head with crisp, richly colored leaves. Store unwashed in a plastic bag in veggie drawer of fridge. Will last up to a week, best within first 2 days of purchase. Add to salads, sautee, grill & bake.
Kale-look for rightly colored, dark green frilly leaves that have a little spring to them. Keep unwashed in a plastic bag in coldest section of fridge (to the back) Use within 1-3 days of purchase. Remove leaves from tough center stalk before sauteing or add to salads.
Collard Greens-look for brightly colored, plum & crisp bunches. Store unwashed & wrapped in damp paper towels in a plastic bag in veggie drawer of fridge. Will last up to 5 days but are best eaten soon after buying. Wash thoroughly & remove central rib. Boil, blanch, saute, roast or braise.
Fennel-look for big, round, clean bulbs with a bit of sheen. Large bulls are usually more tender than long, slender ones. Keep tightly wrapped in a plastic bag in veggie drawer of fridge. Store for no more than 4-5 days. Braise, roast, grill, sautee or add to salads.