“The difference between fiction and truth is that fiction needs to make sense.”
- Sweet Dumpling/Delicata Squash – All Shares
- Potatoes – All Shares
- Rutabaga – All Shares
- Green Beans – All Shares
- Romaine Lettuce – All Shares
- Collard Greens – All Shares
- Rosemary – All Shares
- Hot Peppers – All Shares
- Cilantro – Full and Single Shares Only
- Carrots – Single Shares Only
- Apples – Full Shares Only
- Radishes – Full Shares Only
We sure have been enjoying the wonderful Autumn weather the last several weeks. It seems like we get a colder week followed by a warmer one and so forth – the colors are spectacular. Most of our tillable fields sit upon a higher piece of land that overlooks a winding Bear Creek and its surrounding rolling hills. The work is hard and the weeks are long, but it is a beautiful environment to pass the days. And when we get hungry, my sweet Jesus, we eat – and we eat well! We end our days eating supper together, that one of us put together, and as the windows turn dark we relax and slump a bit into our chairs and a slight smile graces our mouths. Another day, solid work handling plants and soil, enjoying the unique weather of the season, relaxing with others in a warm home in front of a table full of fresh produce – it’s all right … and we wish you much the same!
Rutabaga is a crop in the brassica family with an eastern European origin story. First written notes on the crop were created in 1620 by a Swiss botanist by the name of Gaspard Bauhin. He originally noted that it was growing wild in Sweden but is believed to have originated in Scandinavia or Russia. The introduction of this food to North America came in the early 19th century with preliminary reports showing crops in Illinois as early as 1817.
These root crops are mainly considered winter vegetables and can hold in a cold area like a root cellar for several months. A common thing to do with rutabaga is to mash them together with potatoes to make a hybrid mashed potato type dish. It can also be used as a substitute for potatoes in most recipes like oven-fries and gratin. Another use for the bulbous roots are as lanterns for Halloween. This is a common practice in Northern England, West England, Ireland and Scotland.
Some recipes to try: