Week 20: Rooting for Rutabagas

Meet Brassica Napus, a beautiful root crop and member of the Cruciferous family. Its family reunion will include Aunt Broccoli, Uncle Kale, Cousin Cabbage, Grandma Turnips, and Brother Mustard Greens.We've stood in awe at its ability to put out a massive amount of greens and a few plantings of them have really taken off with these cooler nights, which they love.
Rotabagge, or "root bag" in the Swedish language of old, is high in beta carotene and a versatile staple in the winter months with a fusion of cabbage and turnip flavors. They can be eaten raw, boiled, or added to soups but if you'd like to prepare a traditional dish from where this vegetable was first recorded, do as the Swedes do: Roast or cook rutabagas with potatoes and carrots then mash them with butter and milk or stock to create a "rotmos" or root mash.
Alongside this in your shares this week will be:

• Eggplant
• Tomatoes




Speaking of Cruciferous vegetables, featured here are

 some newly planted overwintering kale.

Salad Greens
• Cucumbers
• Summer Squash & Zucchini
• Cilantro
• Basil
• Tomatillos
• Garlic
• Fresh Use Onions
• Scallions
• Peppers
• Leeks
• and a Pumpkin!

Here's to hoping you find a delightfully seasonal way to use that pumpkin on the Fall Equinox this week. Happy Eating!

Sorting peppers!


Another baked good recipe, and something to do with that pumpkin if you're feeling uninspired by the 80 degree weather. Is it fall yet? Either way, I'm posting this recipe and you're more than welcome to eat the finished product with a hudge dollop of vanilla ice cream if you're in denial about the change of season.

Maple Pumpkin Spice Bread

To make pumpkin puree:Preheat oven to 375 degrees. Cut pumpkin in half, remove seeds and pulp and place flesh side down in roast pan. Add water to the pan to aid in steaming. Roast for about 35 to 40 minutes or until flesh is easily pierced with a knife. Remove and allow to cool. Puree in food processor. Voila!

1 cup whole wheat flour

1 cup all purpose flour

1 Tbs. cinnamon

2 tsp. ground ginger

1 1/2. tsp baking powder

1/2 tsp. baking soda

1/2 tsp. ground nutmeg

1/2 tsp.ground allspice

1 cup pure maple syrup

1/2 cup canola oil (butter would work fine here)

2 large eggs

1 cup pumpkin puree

1 tsp. vanilla

1/2 cup chopped hazlenuts


Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.

from vegetariantimes.com