Timothy
Head Chef
I don't boil mine. I bring them to a boil...
I don't boil mine. I bring them to a boil...
I'm bumping this thread (so miss Timothy!) because we have a bumper crop of rutabaga and am looking for more ideas. We plan on pulling them after the first frost (although, they are huge now and I'm tempted to pull one to see if they are woody). These are nothing like the rutabaga one gets at the store--they are quite tender, usually they are. We planted them at the farm this year for the first time. The plants are about 3 ft tall and the "bulbs" are about 5 in across (where they go into the ground). The plants at the DH's garden are 12 in tall and no evidence of a bulb showing. Same seed, planted about the same time. Different soil and moisture conditions.
I've bookmarked a recipe for rutabaga chips. I anticipate having a fair number of them, so want some variety...I usually boil and mash with potatoes or carrots as a side, add to soups and stews. And, am wondering if I need to coat them with wax to store or if I can pack them in sawdust like we do with the beets and carrots. Do I need to let them cure in the sun for a day (like we do with potatoes)?
On my list--they aren't on the "to harvest this week" list. I have about 6-7 weeks before I have to deal with them.Have you considered looking up the info at an Extension Program on the Net?
On my list--they aren't on the "to harvest this week" list. I have about 6-7 weeks before I have to deal with them.
How'd you know I found the bin with all my paints, etc., in it the other day!Tips For Harvesting Rutabaga And Storing Rutabagas
http://www.udc.edu/docs/causes/online/Rutabaga 12.pdf
I love the second reference. It even has a coloring page for you.
I'm with Dawgluver, still is a turkey day staple in my house but, I leave out the sugar.
They have a unique flavor and they are low in calories and carbs.
The worst part is peeling the waxed skin.