Our Produce

Photo of Rutabaga

About Produce

Rutabaga

In Season — July 30 to April 1

This has been a staple crop for Eyking Farms from the farm’s inception. The rutabaga or yellow turnip (Brassica napus) is a root vegetable that originated as a cross between the cabbage and the turnip. Rutabagas are often thought of as yellow turnips and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. It is a globed shape vegetable with yellow flesh and smooth bluish coloured leaves.

Nutritional Facts

Rutabagas are low in calories, a good source of calcium and iron ,folate and fibre and are high in vitamin C. As a matter of fact, turnip juice has double the amount of vitamin C as orange juice. It’s a good source of Vitamins A, potassium, and small amounts of other nutrients.

How to eat

Rutabagas can be steamed, boiled and mashed, sautéed, baked or roasted. They make a great addition to soups and dishes with a little sweetness like honey or dried fruit. The make an excellent dish when mashed with an equal amount of potatoes. Or cut the rutabagas into cubes and boil them. Toss them with raisins, chopped walnuts and a little honey. Rutabagas are great when served fresh in salads or chopped up and served with crunchy vegetables as a snack.

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