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Root-a-baga!
Another ugly duckling with a beautiful swan inside, the rutabaga is sweet and versatile, and unfortunately in short supply this year in our fields. We'll remedy that for next year. In the meantime, those of you who do receive one or two of these beauties should take advantage of
 this introduction to a new vegetable if you haven't had it before, or get reacquainted if you have.
The flesh of a rutabaga is sweeter than a turnip, can be eaten raw, mashed like a potato, teams up nicely with carrots, and can be roasted on its own or in an ensemble of root veggies. Every tried rutabaga fries?
You know Martha Stewart wouldn't associate with a vegetable that unattractive unless it had some redeeming qualities inside. She teams layers of rutabaga with layers of potatoes in a variation of  the classic upside-down dish potatoes Anna that she calls Roots Anna. The recipe even calls for fresh thyme, so if you have some left from a couple of weeks ago, hang onto it.
For a colorful, glazed side dish, try Carrots and Rutabaga with Lemon and Honey from Epicurious.com, pictured below, made with matchstick carrots and rutabaga. Last week's chives have a place in this one. Or liven up a holiday table with a Rutabaga Slaw made with raw rutabaga, onions,  and apples with a cider vinegar to pull it together.
And check out our rutabaga page on our website for more information, ideas, and recipes.
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Check out our online store where you can purchase for delivery with your CSA extra produce we might have available (if you don't see it, just ask), our own jarred products (salsas, soups, preserves, and more) and, from other local farms:
- eggs
- honey
- sunflower oil
- maple syrup
- cremini mushrooms
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