CSA Harvest Guide : Week 21
It is week twenty-one and I still get to introduce a new vegetable to your share; rutabaga is making it's long awaited debut today. It is another vegetable that we are happy to see full grown and ready for harvest. It was nearly eaten by flea beetles when it was first transplanted. It is amazing what a little extra attention can mean for a crop.
Along with rutabage you should receive: sweet potatoes, arugula, lettuce, beets, garlic, peppers, and onions. There is also a chance you may take home cauliflower and eggplant.
Below is a chart describing rutabaga and it's general uses. Please remember you can flip through old harvest guides to find charts about other vegetables that you have previously received.
||Washing / Storing
||The rutabaga is thought to be a cross between the cabbage and turnip. It is a root vegetable that looks similar to a turnip. It has a yellowish flesh with a sweet flavor.
||The rutabaga can be stored for up to a month in the fridge. Wrap it tight in plastic before storing. Wash and peel as you would a potato.
||To eat raw: peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. They can be braised, mashed, roasted, steamed, and stir-fried (to name a few).