Rutabaga: a stranger coming this winter to your farmers market
- Communications
- 2 days ago
- 2 min read
The other weekend at the farmers market, tucked between a pile of sweet potatoes and some late-season kale, we stumbled across a pile of knobby, round vegetables that looked like they were trying to disguise themselves as turnips. The farmer smiled at my curious expression and said, “rutabaga.”
Now, rutabaga isn’t exactly the celebrity of the produce aisle. It’s not featured in cooking competition shows, nor does it appear under the R in children’s picture books. In fact, many people walk right past it, not realizing they’re overlooking a nutritious vegetable with a hearty flavor, and an important place in sustainable, seasonal eating.
What is a rutabaga, anyway?
Think of rutabaga as a cross between a cabbage and a turnip—because that’s literally what it is. With its rough, purplish top and creamy yellow base, it looks like it’s been dipped in paint. Peel back the skin, and you’ll find golden flesh that’s subtly sweet, earthy, and a little nutty.
Where and when it grows
Rutabagas thrive in cooler climates. They’re especially popular in Northern Europe and parts of Canada, where they’ve been a staple for centuries. Here in North America, you’ll find them in farmers markets and CSA boxes mostly in the fall and winter months, since they love a bit of frost—it actually makes them sweeter.
How people enjoy rutabaga around the world
In Sweden and Finland, rutabaga often shows up in comforting winter stews. In Scotland, it’s the essential partner to “neeps and tatties” (mashed rutabaga and potatoes), traditionally served alongside haggis. In the U.S., rutabaga sometimes sneaks into holiday tables mashed with butter, much like potatoes.
Tips for cooking rutabaga
Peel it well: The outer skin is tough and waxy, so use a sharp knife or sturdy peeler.
Try it roasted: Chop into cubes, toss with olive oil and herbs, and roast until caramelized.
Mash it: Combine with potatoes for a creamy, slightly sweet mash.
Soup magic: Rutabaga adds depth to broths and pureed soups, especially when paired with carrots or leeks.
Go raw: Thinly sliced, it makes a crunchy addition to slaws.
Rutabaga isn’t just tasty—it’s also packed with vitamin C, fiber, and potassium. For those of us who care about sustainable eating, choosing seasonal root vegetables like rutabaga helps diversify our diets, supports farmers, and keeps us connected to the rhythms of the land.
So next time you wander through a farmers market and spot those humble, two-toned globes, don’t walk past. Pick one up, ask the farmer for their favorite recipe, and bring home a curious and sturdy veggie that deserves a second look.
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