Once upon a time in Sweden, a cabbage and a turnip had a baby. They named it “Rutabaga,” and a nutritional superhero was born! This loveable hybrid is one of the most nutrient-dense root vegetables available in winter. It’s chock full of fiber, potassium, and vitamin C, and thanks to our farmer heroes at Just Peachy Farms, it’s going to be in the Central Texas Local Box next week!
Just Peachy’s rutabagas are small and tender, with a mild flavor. They are still in the ground as we speak, and farmer Billy Moore will be harvesting them over the weekend just in time for us to deliver them to you! In preparation for the harvest, Billy shared with us one of his favorite rutabaga recipes: Mashed Rutabagas.
Rutabagas are frequently prepared in a hash with other root vegetables, in pasties, or even alongside potatoes in stews. If you don’t feel like eating your rutabaga next week, no worries! These babies will keep for 2-3 weeks in the refrigerator crisper.
Besides being a potassium powerhouse, the rutabaga is a party vegetable! People in Ireland and Scotland have been carving them as Halloween lanterns for centuries, and legend has it that placing a carved rutabaga in your windowsill will keep evil spirits away. A little closer to home, the rutabaga is the star of the “International Rutabaga Curling World Championship” in Ithaca, New York.
I just made the Rutabaga Mash...WOW! Forget potatoes these are my new favorite mashers! Thanks for the super simple recipe.
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