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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


Photo(s) added: Mick Klug Farms AsparagusJune 6th, 2018

New photo added:

Spring Sign-Up Reminder AND New Products In Store!March 19th, 2018

Hi everybody! Hope you're all enjoying the tasty produce from last week's shares. We're glad we were able to give you more of our famous spinach these week! And there's lots more coming your way...&nb

Sign up for Spring 2018 CSA Membership!March 19th, 2018

Hello members, past and present, Our spring membership begins this April and we're on track for a great season! We are really hoping you will join us with a Spring Membership!    Spring

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Tomato Mountain Farm

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608-577-1782

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