RUTABAGA
5 lbs. – Rutabagas & Macomber Turnips. Noah’s convinced rutabaga is the new brassica fad, hot on the heels of KALE (circa 2008), ARUGULA (circa 2012) and BRUSSELS SPROUTS (circa 2016). Hm, what do you think? Largely under-appreciated and ripe for rediscovery, try these cream colored tender sweet roots. The standard rutabaga has purple shoulders. The Macomber Turnip is, bear with us, technically also a rutabaga: it’s an amazing heirloom from Rhode Island we’ve been helping the Freed Seed Federation revive over the last several years. It has green shoulders and is fine textured enough to slice and eat raw, a tasty addition to the appetizer plate. We recently cooked up some rutabaga in hand pies — so good! Also great mashed, a requisite for beef stew and boiled dinner!
5 lbs. – Rutabagas & Macomber Turnips. Noah’s convinced rutabaga is the new brassica fad, hot on the heels of KALE (circa 2008), ARUGULA (circa 2012) and BRUSSELS SPROUTS (circa 2016). Hm, what do you think? Largely under-appreciated and ripe for rediscovery, try these cream colored tender sweet roots. The standard rutabaga has purple shoulders. The Macomber Turnip is, bear with us, technically also a rutabaga: it’s an amazing heirloom from Rhode Island we’ve been helping the Freed Seed Federation revive over the last several years. It has green shoulders and is fine textured enough to slice and eat raw, a tasty addition to the appetizer plate. We recently cooked up some rutabaga in hand pies — so good! Also great mashed, a requisite for beef stew and boiled dinner!
5 lbs. – Rutabagas & Macomber Turnips. Noah’s convinced rutabaga is the new brassica fad, hot on the heels of KALE (circa 2008), ARUGULA (circa 2012) and BRUSSELS SPROUTS (circa 2016). Hm, what do you think? Largely under-appreciated and ripe for rediscovery, try these cream colored tender sweet roots. The standard rutabaga has purple shoulders. The Macomber Turnip is, bear with us, technically also a rutabaga: it’s an amazing heirloom from Rhode Island we’ve been helping the Freed Seed Federation revive over the last several years. It has green shoulders and is fine textured enough to slice and eat raw, a tasty addition to the appetizer plate. We recently cooked up some rutabaga in hand pies — so good! Also great mashed, a requisite for beef stew and boiled dinner!