Rutabagas are the large roots in the bag with the carrots. They originated as a cross between cabbage and turnips. Member Carrie slices them thin, tosses them with olive oil and old bay seasoning and bakes them like chips. Here is a recipe from a member; this is the ultimate comfort food. You can substitute turnips for the parsnips. I add rutabagas to beef and lamb stew; their pungent earthy flavor compliments the meat and other root vegetables. You can also cook and mash them either on their own or add to potatoes.
Root Vegetable Casserole from Kym from Allrecipes
7 cups vegetable broth
3 lbs potatoes, cubed
1.5 lbs rutabagas, peeled and cubed
1.25 lbs parsnips, peeled and cut into 1.5-inch pieces
1 bay leaf
1 tbsp fresh thyme
3/4 cup butter, softened (or use half olive oil and half coconut oil)
6 onions, thinly sliced
4 cloves garlic, minced
salt to taste
ground black pepper to taste
Combine broth, potatoes, rutabagas, parsnips, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are tender, 30 minutes. Drain, use liquid for soup broth.While vegetables are boiling, melt 1/4 cup butter or olive/coconut oil in a large heavy skillet over medium or medium-low heat (depending on your stove). Add sliced onions; saute until tender and golden brown, about 40 minutes. Season with salt and pepper.Preheat oven to 375 degrees. Transfer drained vegetables to large bowl. Add remaining 1/2 cup butter or olive/coconut oil and minced garlic. Mash until you get the desired consistency (I like to leave some chunks). Season with salt and pepper. Transfer mashed vegetables to a greased 13 x 9 x 2-inch baking dish.Spread onions evenly over mashed vegetables. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.
Black radishes – Farmer Teague says these are very creamy when cooked. You can use them in the above casserole.Looking on the web for black radish recipes, I came across this – “My Russian mother would peel the black skin off. In a bowl, grate the radishes, chop or mince green scallion, grate a carrot and dice fresh cucumber…mix together with sour cream (not mayo). If you want more of a spicy tang, add less carrot and cucumber, if it’s too spicy then add more carrot and cucumber. She uses this salad as a side dish, on bread and crackers too as an appetizer.”There was also a recipe for black radish chips “Chips de Radis Noir” just like Carrie’s above for rutabagas; peel first.
The bosc pears are quite creamy and a real treat! They are very sweet. I learned today that the Arkansas black apples from last week store for 4 months when refrigerated and become sweeter over time that way.
Use the greens from the bullnecked onions right away just like scallions. They can also be used to make broth.
I forgot to tell you that the long green peppers are Marconi peppers, a mild Italian variety. Roast and peel them like green chile for a smoky taste and silky texture; add to pasta sauce or pizza; great in soups, on sandwiches and egg dishes. I didn’t want you to think these were hot chiles (not that there’s anything wrong with that!).
Keep it cozy in your kitchen!