In the 17th century, British colonizers in India saw white ovals sprouting from the ground and called them “egg” plants; since then, this vegetable that’s actually a fruit has been cultivated all around the world in a range of colors, shapes, and sizes. Almost as varied: the many ways to cook -- and enjoy -- them.
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.