Here are pointers on buying and storing winter produce from the University of Illinois Extension Service and from “The New Food Lover’s Companion,” by Sharon Tyler Herbst:

¢ Brussels sprouts: Choose small, compact and bright green sprouts no larger than 1 to 1 1/2 inches in diameter. Avoid yellowing sprouts and those with signs of insect damage. For better flavor, store sprouts for only a day or two in plastic bags in the vegetable bin of the refrigerator.

¢ Cabbage: Look for tight, heavy heads, free of insects and decay. Cover loosely with a plastic bag or use perforated bags. Do not wash cabbage before storing; it will hasten deterioration. If you plan to eat the green cabbage raw, use within a few days. Cabbage that you plan to cook can be stored in the refrigerator for about two weeks.

¢ Collards: Choose smooth, green, firm leaves; avoid leaves that are tough and woody. Wrap unwashed leaves in moist paper towels and place in a sealed plastic bag. They will stay fresh for four to five days in the vegetable drawer of the refrigerator. When ready to use, wash thoroughly, using several changes of cold water. (The water used to cook collards is full of valuable nutrients. Save it to add to soups.)

¢ Parsnips: They’re considered a winter vegetable because their flavor is not fully developed until the roots have been exposed to near-freezing temperatures for two to four weeks in the fall and early winter. Look for well-shaped roots; avoid limp, shriveled or spotted parsnips. Refrigerate in a plastic bag for up to two weeks.

¢ Spinach: Choose leaves that are crisp and dark green. Refrigerate in a plastic bag up to three days.

¢ Turnips and rutabagas: Purchase vegetables that are medium in size, 2 to 3 inches in diameter for turnips, 3 to 5 inches for rutabagas. Turnips and rutabagas may be refrigerated, tightly wrapped, for up to two weeks.