Root vegetable tips

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Here are a few tips about buying and storing root vegetables:

• When shopping, look for root vegetables with firm flesh and smooth skin. Avoid any that have mushy spots. Smaller veggies usually taste sweeter.

• Root vegetables are best stored at 32 to 40 degrees; root cellars allow long-term storage (up to four months) of most root vegetables. If you don’t have a root cellar or cold room in your basement, you can store root vegetables in the refrigerator. Wrap them in paper towels then place inside a plastic bag and store in the crisper. Most will keep crisp two to four weeks. Some will turn bitter as they age.

• Another way to store carrots is to trim ends, scrub thoroughly with brush, air dry for three to four hours and store in zip-type back with paper towels to keep moisture down. If you change towels every two weeks or so, carrots will keep for several months. (Some people store in bags with holes.)

• Store turnips and beets with their leaves, which can be used as greens. Trim carrot tops back to 1 inch before storing. Remove parsnip leaves before storing.

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