Turnips
Selection: Look for smooth-skinned, firm turnips that are heavy for their size. The color will be light-purple on the top fading to bright-white at the bottom. Avoid turnips that are soft, spongy or blemished.

Storage: Cut off turnip greens and bag them separately for storage (greens keep for just a few days). Roots can keep for about a week when placed in a plastic bags in the refrigerator.

General Produce Safety Guidelines:

• All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
• Hands should be washed with hot soapy water before and after handling fresh produce.
• Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.

Availability