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Old 08-06-2012, 05:29 AM   #71
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I think there are about 30-40 of them in the row. It was a bit of a surprise that they have fared so well. I should take pics of the ones at the farm and the one's in the DH's garden. The difference is remarkable. I am heading out to the gardens shortly--may have to pull one today to check for woodiness.

I've got OCD--Obsessive Chicken Disorder!
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Old 08-06-2012, 07:24 AM   #72
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Rutabaga is great when added to potato soup. I haven't tried this, but it may be very good as fried chips. Of course it's a traditional ingredient in cornish pasties. I love it mashed with butter, a touch of brown sugar, salt and pepper. It's a great addition when diced, and added to savory bread dressing. Another way I will be trying it, though I haven't tried it yet, is to slice, and cook as I would Harvard Beets. I can see that flavor profile working.

Just some additional ideas for you.

Seeeeeeya; Chief Longwind of the North

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What is your favorite recipe for Rutabagas? I've never eaten a Rutabaga. In all the pot-luck dinners I've been to, I've never seen them offered. I've never seen them on any menu at any restaurant. I picked one, medium sized Rutabaga up and would like to try it. If you have a favorite way to cook Rutabagas, I'd love to see it. 3 stars 1 reviews
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