WILD HARE WEEKLY WINTER #2/8
We’ve had some icy nights here in the valley, and I barely took two steps off the porch stairs this morning before I wanted to go back inside. When it is cold like this, I crave things that warm and nourish me. And while I know that it is probably the farmer in me talking, I happen to find a great deal of comfort in Rutabaga, which is the root that we’ll be pulling from the cellar for week two of the Winter CSA. I never knew I’d become such a champion of the rutabaga year after year, but I think they’re a humble cornerstone of the Winter diet. Bit by bit, people are catching on and finding the love too. I’m also learning with every year what it is that Rutabaga lovers like to do with them—case in point, there’s a treasured recipe for Cornish Pastys that long time members Naomi and Jerod were kind enough to pass my way. I’m sharing this recipe, and many others this week, so be sure to scroll through. You’ll be able to do some good cooking and eating over the long weekend for sure!
Flavor wise, Rutabagas are a cross between Turnip and a Wild Cabbage. However, they tend closer to the Turnip side of things in form. They can be big, they can be pungent or “unctuous,” as Rich, one of our CSA members likes to say. And to be honest, most cookbook authors just sort of pass them over anecdotally when discussing "roots." However, here's a thing or two worth considering about Rutabaga as you take them home this week.
A Rutabaga may not shine as a solo player, but it really adds a layer of depth and fullness to an ensemble. Have you ever had a soup, stew, gratin or casserole when you were dining out and couldn't quite put your finger on the savory element that made it taste just a little bit better? Rutabaga might have been the reason. Try it with other roots, and you just might find you appreciate its wild sweetness a bit more.
It tastes wonderful when roasted, either alone or with other squashes or roots. It makes a great replacement for traditional starches or potatoes as oven fries or hash. (All of you folks counting those macros and counting down the days of your Whole 30 should be very intrigued). If I’m not mashing them up or making soup with them, I like to enjoy wedges of them dipped in Lemon-Tahini Sauce.
And if that isn't enough, it is worth noting that Rutabaga boasts as much Vitamin C as a Satsuma Mandarin or two. With all of the cold and flu floating around, a little bit of Rutabaga can't hurt. And if all else fails, just try saying Rutabaga 5 times fast and see if you don’t feel better already.
Best,
Katie
IN THE FARMSHARES THIS WEEK:
Rutabaga
Fingerling Potatoes
Leeks
Sweet Onions
Carrots
Pink Lady Apples
SEASONAL RECIPES, TIPS & INFO
THE ORIGINAL CORNISH PASTY
Milwaukee Journal, March 28, 1943 via Village Acres Farm
About the recipe, Naomi says, “It is one I picked up during grad school from my CSA in Pennsylvania [..] the dough sometimes needs a few more tablespoons of water than specified to come together. We usually serve them with braised greens and some scalloped turnips or a hearty soup. Hope folks enjoy!
3 cups flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 teaspoons salt
6 tablespoons water
about 2 pounds round steak, coarsely ground (i.e, lean hamburger)
5 carrots, chopped
2 large onions, chopped
2 potatoes, peeled and cubed
1 large rutabaga, cubed (can substitute turnip)
2 teaspoons salt
1/2 teaspoon pepper
butter
CREAMY RUTABAGA & LEEK SOUP
Not Eating Out in NY
2 large leeks, white and light green parts only
2 medium rutabagas
2 tablespoons butter
1 cup whole milk
4 cups chicken or vegetable stock (reserve the dark green parts of leeks to make some)
salt and freshly ground black pepper to taste
CONTINUE TO RECIPE
VEGAN INSTANT POT ONE-POT LENTILS & RICE
WITH RUTABAGA
Healthy Slow Cooking
1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
1/2 cup (80 g) chopped onion
2 cloves garlic, minced
3 1/2 cups (820 ml) water
1 1/2 cups (278 g) brown rice
1 cup (192 g) brown lentils
1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
2\" (5-cm) sprig fresh rosemary
1 tbsp (2 g) dried marjoram (or thyme)
Salt and pepper, to taste
CONTINUE TO RECIPE
MASHED POTATO, RUTABAGA & PARSNIP CASSEROLE
WITH CARAMELIZED ONIONS
Bon Appetit
7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced
CONTINUE TO RECIPE
RUTABAGA WITH CARAMELIZED ONIONS & APPLES
Food52
4 tablespoons butter, divided
2 yellow onions
2 tart cooking/baking apples
1 tablespoon brown sugar
1.5 tablespoons cider vinegar
1 medium rutabaga
Kosher salt and cracked black pepper to taste
CONTINUE TO RECIPE
CRISPY SHEET PAN ROASTED FINGERLING POTATOES
The Clean Eating Couple
4 cups russet potatoes, cubed in small (approx 1 inch) pieces
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 tbsp garlic powder
1/2 tbsp onion powder