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The telltale signs of the beets coming up – the magenta colored tiny leaves that emerge from the soil.
A rutabaga, Brassica napobrassica, is a root vegetable that is easily found in most markets year round with their peak season occurring during the fall and winter months. They have a light to dark yellow-colored flesh with a multi-colored outside skin. Rutabagas can be used as a substitute for potatoes in recipes where they can be mashed or cubed and added to stews and soups.
Rutabagas are a good source of fiber and Vitamin C. While they are lower in carbs than a white potato, rutabagas do have around 15 g carbohydrate and 66 calories per 1 cup plain boiled cubes.
The smaller rutabagas will be the sweetest tasting. Younger rutabagas are also more tender making them a better choice for raw salads. Older rutabagas will be very large with an abundance of rootlets sprouting. Rutabagas like high humidity so store them in the vegetable compartment of the refrigerator. They can be stored for a short time at room temperature.
Rutabagas are prepared the same as potatoes for stews and soups. Cut off the ends, then peel and chop as needed. Cutting the rutabaga into uniform pieces will ensure even cooking. Rutabagas are also great fresh in salads or cut up and served with other crunchy vegetables for a snack.
Here is a basic recipe for mashed rutabagas. Use them instead of serving mashed potatoes.
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Fennel is grown as both an herb and a bulb vegetable. The herb variety, Foeniculum vulgare, is a perennial herb that looks very similar to dill. It has a characteristic licorice-like flavor. The flavor is very similar to anise, and although the seeds look the …