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Crops & Varieties: Rutabagas

The result of a 17th-century cross-breeding of a turnip and a radish.


Quick tips
To cook, cut into one-inch cubes and either boil or bake. From there, they can be added to casseroles, mashed like potatoes, or paired with butter and herbs and eaten alone.

Roast alongside turnips, potatoes, onions and other roots for a delicious melange.

Storage   

Will last more than a month in the fridge or in a dry, cool storage place in your home. Check for damaged areas and consume damaged rutabags first.

Recipes

Well-Thymed Rutabaga (typed into recipes doc)

From Asparagus to ZucchiniBrowned Rutabaga Wedges

From Asparagus to Zucchini: Well-Thymed Rutabaga

Epicurious: Carrots and Rutabagas with Lemon and Honey

Simply Cooked: Rutabaga Slaw (with apples)

Martha Stewart: Roots Anna (Layered, buttered potatoes and rutabaga)

Martha Stewart: Rutabaga Gratin

Preparation types & times

Roasting: 25-35 mins for cubes at 450-475°
Simmering: 20 mins when peeled and chunked to ½”
Steaming: 25-30 mins, cubed
   
Scallions  
Sauteing: 5 mins
Roasting: 11 mins at 500°
Steaming: 15 mins


CSA Newsletter - Week 37, Fall 7November 12th, 2014

No snow (yet) + Spinach in the online store.

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How food issues shook out in the midterm elections... plus, rutabagas!

CSA Newsletter, Week 34 | Fall 4October 24th, 2014

Upcoming root crops, garlic varieties, and potato recipes.

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608-335-1198

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