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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 19 | Summer 1July 13th, 2015

Welcome to another summer at Tomato Mountain!

Week 17 | Spring 11 NewsletterJune 30th, 2015

Seeking cabbage converts, and notes about upcoming crops.

CSA Newsletter - Week 12 | Spring 6May 25th, 2015

When 99% isn't enough -- plus notes on eating greens for breakfast.

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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