In Season: The peak season for turnips and rutabagas begins in October and lasts through the winter. These root vegetables are available year-round in many markets.What to Look For: In the garden, grocery store, or farmers' market, choose firm, unwrinkled vegetables with root and stem ends intact. Avoid those with soft spots.How to Store: When you get your selections home, cut any green tops down; wrap the vegetables in and airtight bag and store them in the coldest part of the refrigerator. Use baby turnips within a few days; larger turnips and rutabagas will keep a little longer, some up to several weeks.
Our guide to the best grilled vegetables will keep you fired up all summer long. Just pick your veggie -- or make mix-and-match kebabs -- and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire (wooden ones should be soaked in water for 30 minutes beforehand so they don't burn). Finally, if you'd like to add restaurant-worthy crosshatch marks, wait until the grate leaves a set of lines, then rotate the vegetables 90 degrees. It's surefire advice for mouthwatering success.