Cabbage

To Buy: Look for crisp leaves that aren’t limp at the edges.
To Store: Wrap the entire head in plastic wrap and refrigerate for up to 2 weeks.
To Prep: Remove the outer leaves, cut around the core, and rinse.

Winter Squash

To Buy: Pick it up; the squash should feel heavy for its size. Turn it over; it should be blemish-free.
To Store: Keep the squash in a cool, dark, dry place for up to 1 month.
To Peel: Cut it in half lengthwise, place it cut-side down, and run a peeler along the surface.

Spinach

To Buy: Find a bunch (or a bag) that has uniformly sturdy leaves. Avoid any that seem wet or wilted.
To Store: Place in a plastic bag (if it didn’t come in one) and refrigerate for up to 3 days.
To Prep: Rinse the leaves in a bowl of cold water, then pat dry, even if using bagged.

Cauliflower

To Buy: Look for a head that is creamy white with no trace of green (other than the leaves).
To Store: Cover the head with plastic wrap and refrigerate for up to 1 week.
To Prep: Use the tip of a paring knife to cut the cauliflower into florets. Rinse.

Sweet Potatoes

To Buy: Seek out small to medium spuds (larger ones tend to be tough). It’s OK if you mistakenly buy look-alike yams. Although not related, they’re almost identical in texture and taste.
To Store: Keep in a cool, dark, dry place. Sweet potatoes have a far shorter shelf life than regular potatoes, only 2 to 4 weeks.
To Prep: Scrub the skins or grab a peeler. Use a firm grip, since the skin tends to cling to the sweet potato’s curves.

Radicchio

To Buy: Avoid heads with loose, wilted, or moist leaves.
To Store: Place the entire head in a plastic bag (but do not close it) and refrigerate for up to 1 week.
To Prep: Remove the outer leaves, cut out the core, and rinse.

Arugula

To Buy: Look for a bunch with long, dark green leaves; it’s OK if they droop a little. You can also find bags of baby arugula (which tends to be slightly less peppery than mature leaves) near the packaged salad greens and spinach.
To Store: Put the leaves in a plastic bag (if they aren’t already in one) and refrigerate for up to 2 days.
To Prep: Rinse the leaves in a bowl of cold water to get rid of any grit, then pat dry, even if using bagged arugula.