Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Rutabagas are typically harvested in the autumn and winter months.
Current Facts
Although rutabaga is a classic cellar vegetable, it is best purchased fresh at your local farmers market while the root is still tender-firm, sweet and moist. The longer it is out of the ground, the drier the root gets and is likely to be tough to cut and too tough to eat, and its flavor decreases with age.
Description/Taste
The "American Purple Top Yellow" rutabaga is a cool season Swedish variety of American origin, a long-time standard for home and market use. The rutabaga produces purple-topped, globular roots with pale yellow, fine-grained skin and flesh. Generally harvested when it is at least four inches in diameter, the rutabaga's creamy, yellow flesh is crisp and peppery-sweet when raw and soft and sweet when cooked properly.
Applications
Like other root vegetables, rutabaga has a natural sweetness the is enhanced by cooking. Diced rutabaga and slowly saute with apples and onions until caramelized. Toss thinly sliced rutabaga with soy sauce, vinegar, sugar and garlic then serve fresh as a side dish. Boil diced rutabaga and toss with herbed vinaigrette and Israeli couscous for a side dish. Steam or boil diced rutabaga until soft, them mash with cooked carrots and flavor with minced lemongrass. Rutabaga will keep in cool, dark storage for months.
Ethnic/Cultural Info
The International Rutabaga Curling Championship takes place annually at the Ithaca (Greece) Farmers' Market on the last day of the market season.
Geography/History
The rutabaga evolved as a cross between wild cabbage and the turnip. Its name is derived from the Swedish word "rotabagge", meaning "round root". Rutabagas became a crop in America is early as 1806, and are primarily grown in the Northern states, as they are a cool season crop.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Rutabaga. One
is easiest, three is harder.
Rutabagas are typically harvested in the autumn and winter months.
Current Facts
Although rutabaga is a classic cellar vegetable, it is best purchased fresh at your local farmers market while the root is still tender-firm, sweet and moist. The longer it is out of the ground, the drier the root gets and is likely to be tough to cut and too tough to eat, and its flavor decreases with age.
Description/Taste
The "American Purple Top Yellow" rutabaga is a cool season Swedish variety of American origin, a long-time standard for home and market use. The rutabaga produces purple-topped, globular roots with pale yellow, fine-grained skin and flesh. Generally harvested when it is at least four inches in diameter, the rutabaga's creamy, yellow flesh is crisp and peppery-sweet when raw and soft and sweet when cooked properly.
Applications
Like other root vegetables, rutabaga has a natural sweetness the is enhanced by cooking. Diced rutabaga and slowly saute with apples and onions until caramelized. Toss thinly sliced rutabaga with soy sauce, vinegar, sugar and garlic then serve fresh as a side dish. Boil diced rutabaga and toss with herbed vinaigrette and Israeli couscous for a side dish. Steam or boil diced rutabaga until soft, them mash with cooked carrots and flavor with minced lemongrass. Rutabaga will keep in cool, dark storage for months.
Ethnic/Cultural Info
The International Rutabaga Curling Championship takes place annually at the Ithaca (Greece) Farmers' Market on the last day of the market season.
Geography/History
The rutabaga evolved as a cross between wild cabbage and the turnip. Its name is derived from the Swedish word "rotabagge", meaning "round root". Rutabagas became a crop in America is early as 1806, and are primarily grown in the Northern states, as they are a cool season crop.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Flavor Del Mar | Del Mar CA | 858-755-3663 |
| Tractor Room | San Diego CA | 619-543-1007 |
| Savory | Encinitas CA | 760-597-8989 |
Recipe Ideas
Recipes that include Rutabaga. One
is easiest, three is harder.
