Rutabaga are the mongo roots that find their way into your share at the end of the year, they are creamy yellow on the inside with purple shoulders at the top.
When it's in Season at Hartwood Farm:
Late fall and though the winter
Crop Category and What it Tastes Like:
Roots!
One of the most underappreciated roots (probably because they do smell like the cabbage family when raw!), these guys cook up smooth, sweet, and slightly buttery.
How to Handle and Store:
Best stored in the fridge in a bag, can keep for months into the winter. Unlike grocery store rutabaga, ours is not waxed, so while we do peel it, it’s a lot easier.
How to Prep for Use:
We usually scrub and then peel them, rinsing off any dirt at the end. We then chop them down to size based on preparation—either half inch up to 2 inch chunks. You don’t have to use a whole one at one time, just cut off what you are using and store the rest well wrapped up so it doesn’t dry out.
Ways to Cook and Eat:
Rutabaga is another underappreciated vegetable—it has this amazing buttery flavor that blends well both on its own with simple butter and herbs and with potatoes and other root crops.
This “root vegetable candy” recipe from Pioneer Woman is my favorite way to eat rutabaga (we sometimes do it all rutabaga). I can sit down and eat a whole pan of this.
Here’s an Eating Well recipe that explains how we do a mixed potato-’baga mash.
Quick and Dirty Hangry Farmer Go-To Preparations:
We love roasted rutabaga chunks, tossed with butter, salt, and pepper. We also use it in a 1:3 ratio with potatoes for mashing—the rutabaga adds a light nutty flavor (and is healthier). It’s honestly my favorite roasted root veggie, and I’m always sad when we run out.
Typical time to:
Steam—unknown, never tried
Saute—10 to 30 minutes, depending on size of pieces
Bake—(Roasted) 30 to 60 minutes
Boil—20 to 30 minutes (not as good unless using to mash them, which is great