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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.


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.


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
Sauteing: 5 mins
Roasting: 11 mins at 500°
Steaming: 15 mins

CSA Newsletter - Week 36 | Fall 6November 5th, 2015

2016 crop survey... and moving toward a zero carbon footprint!

CSA Newsletter - Week 34 | Fall 4 October 22nd, 2015

A frost before a mild winter; notes on our roasted butternut squash puree.

CSA Newsletter - Week 31 | Fall 1October 2nd, 2015

Welcome to Fall! Notes on tilth, green tomatoes, and kohlrabi.

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ ~ 608-335-1198

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