Turn-ip the Love for Rutabagas
Turn-ip the Love for Rutabagas
Turnips and Rutabagas are categorized as an Itsy Bitsy crop on our farm. Itsy Bitsy crops mean they are a tinier crop in size by definition. They also occupy smaller acreage and are all planted using the same machine making them an overall smaller crop that gets categorized into this grouping. Other Itsy Bitsy crops… Read More »
Turnips and Rutabagas are categorized as an Itsy Bitsy crop on our farm. Itsy Bitsy crops mean they are a tinier crop in size by definition. They also occupy smaller acreage and are all planted using the same machine making them an overall smaller crop that gets categorized into this grouping. Other Itsy Bitsy crops for us are carrots, beets, cilantro, arugula, swiss chard, dill, parsley, parsnips, rutabaga, and radish. All of these crops get planted using the same machine which makes efficient work for us.
Turnips and Rutabagas are similar in that they both belong to the same Brassicaeae Family although they have their
differences in appearance and taste. Rutabagas are yellow-fleshed, rounded root vegetables and more oblong whereas, turnips are white-fleshed and rounded, however, both are very versatile in creating rustic and warming winter dishes. Both veggies are eaten in similar ways and can be eaten raw or cooked, however you will see them mostly consumed mashed or roasted on their own, or featured in soups and stews. Some culinary experts say that rutabagas are slightly sweeter than turnips which influences how they are featured in recipes.
A cold hardy crop that is planted midsummer on our farm, its season peaks September through June. We collect rutabagas and turnips along with other root vegetables during our fall harvest or they may also be “Wintered Over”, meaning, kept in the field and dug up as desired. There have been times when we have harvested root veggies even after the first several frosts in our region, as it improves the taste and flavor. In proper conditions the hearty rutabaga and turnips can last for up to six months, truly mother nature’s way of ensuring you eat well all through the Wintertime.
Low in calorie, high in fiber this root veggie is an excellent source of nutrients your body needs this time of year including; vitamin C,
potassium, magnesium, calcium and vitamin E. Full of antioxidants, as well as good for the immune and digestive system, rutabagas and turnips are also loved for their lower starch content and lower caloric density making them an ideal substitute for potatoes.
Miss Jenn, our culinary specialist, shows you how to prepare rutabagas and turnips in a variety of ways so you can eat in season with us. Try making these recipes to warm up your kitchen while eating hearty this winter. Click for recipes featuring Turnips and Kale Gratin, Root Vegetable Gratin , Turnip Slaw, Roasted Root Vegetables
Best wishes from our farm kitchen to yours! XO
