CSA: Early Spring Session (Week 5)

Rutabagas

Thanks so much for your patience with this late Box Contents post!  

One of my favorite items in Week 5's box was rutabaga, which, like its strange cousin kohlrabi, is a cross between the cabbage and the turnip.  

Here's some interesting info featured in From Asparagus to Zucchini, which is a fantastic cookbook produced by the Madison Area CSA Coalition (we sell this in our market during the Summer Session; if you'd like to purchase a copy during the Early or Late Spring Sessions, let me know and we'll put one in your box!):

The rutabaga appeared suddenly in the middle of the 17th century and first became popular in Sweden.  In fact, rutabaga comes from the Swedish rotabagge, meaning 'baggy root.'  Rutabagas are also commonly referred to as Swedes or Swedish turnips.  They were among the first vegetables grown by colonists in America as they began farming the untilled land, because the large roots helped break up poor soils. [...] Rutabaga is high in carbohydrates, vitamins A and C, and some minerals, particularly calcium.  Rutabagas belong to a handful of cruciferous vegetables believed to be effective in cancer prevention as well.

Also, I'd like to remind everyone that next Wednesday (April 24th) marks the sixth and final week of the Early Spring Session.  The Late Spring Session begins on Wednesday, May 1st - if you're planning to join us for that session, please send in your application (if you haven't already done so)!

Early Spring Session, Week 5: Box Contents

Cauliflower
Braising Mix
Watercress
Collards
Lettuce
Fennel
Apples
Eggs
Leeks
Rutabaga
Garlic