Rooting for Rutabaga
Rooting for Rutabaga
Rutabaga’s are being realized for their ability to effortlessly transform any dish into a nostalgic comfort food. These inexpensive and versatile veggies are really easy to prepare and plentiful this time of year. Also known as neep or turnip, this root vegetable is in the cruciferous family, a hybrid of cabbage and turnip. Grown for… Read More »
Rutabaga’s are being realized for their ability to effortlessly transform any dish into a nostalgic comfort food. These inexpensive and versatile veggies are really easy to prepare and plentiful this time of year. Also known as neep or turnip, this root vegetable is in the cruciferous family, a hybrid of cabbage and turnip. Grown for the roots, the green tops are also edible and both the tops and roots can be eaten raw or cooked. Most cooks prefer the roots cooked as it minimizes their somewhat bitter taste. Once cooked, the flavor evolves into a buttery and savory taste, an ideal food for providing a feeling of well being and comfort during the colder months when rutabagas are in season.
Rutabagas are debuting in more cuisine today as people are revisiting the past recipes for inspiration today. Low in calorie, high in fiber this root veggie is an excellent source of nutrients your body needs this time of year including; vitamin C, potassium, magnesium, calcium and vitamin E. Full of antioxidants, as well as good for the immune and digestive system, rutabagas are also loved for their lower starch content and lower caloric density making them an ideal substitute for potatoes.
A cold hardy crop that is planted midsummer on our farm it’s season peaks September through June. We collect rutabagas along with other root vegetables during our fall harvest or they may also be “Wintered Over”, meaning, kept in the field and dug up as desired. There have been times when we have harvested rutabagas even after the first several frosts in our region, as it improves the taste and flavor. In proper conditions the hearty rutabaga can last for up to six months, truly mother nature’s way of ensuring you eat well all through the Wintertime. 
Once you get your rutabaga’s home the protective outer skin allows it to keep for about a week at room temperature. For longer storage place them in a plastic bag in your refrigerator where it will store for several months, as long as you remember to avoid peeling them until ready to use. Try grating rutabaga raw into salads and slaws, cubed and roasted and added to soups, stews or casseroles, or boiled and mashed into a comforting dish. They can also be made into alternative French fries. Have your tried to roast veggies on a sheet pan? Sheet pan cooking is a quick and easy way to roast veggies with little clean up.
Miss Jenn, our culinary specialist, shows you how to prepare rutabagas three ways in her newest recipe so you may enjoy them roasted, pureed or boiled with ease. Check out more of her recipes to enjoy eating in season with us in no time. We hope we have inspired you to try adding rutabagas to your winter meals. Follow us on facebook or instagram for more healthy eating inspirations.
Did you know? Some historians believe that rutabagas may have been the first jack-o-lanterns before pumpkins!
Best wishes from our farm kitchen to yours! xo
