RUTABAGA
Rutabaga (Brassica napus), also called Swede or Swedish Turnip, originated as a hybrid between the Cabbage and the Turnip. are a root vegetable cultivated for their white, fleshly taproot. Edible Turnips were domesticated in Central Asia several thousand years ago! We grow two varieties of Turnip: Purple Top, a classic heirloom variety that is starchy, making them a great roasting vegetable, as their natural sweetness comes out and they lose their peppery bite! We also grow Japanese Hakurei Turnips, which are sweet, crisp, and best enjoyed raw!
In season: Mid-October to December
Nutritional value: Rutabaga are packed with vitamin C (one Rutabaga is over 100% your DV!), potassium, magnesium, and calcium. They are also packed with antioxidants and provide about a quarter of your daily fiber intake.
Storage tips: Rutabaga store best in the crisper drawer of your fridge, where they will last several weeks. If you’re wanting to store them through the Winter, place them in a garage or basement unwashed, and they will store for up to 6 months — just check them regularly for signs of decay!
Culinary uses: We love Rutabaga roasted, boiled and mashed. They have a similar starchiness to potatoes, so we love incorporating them in a mixed medley sheet-pan roast!
