Saturday, November 2, 2013
I could have let some of them stay in the ground. With the first few frosts their texture becomes crisp and more complex. But with the cramped romanescos fighting for space, and the slow-growing broccoli wishing for more sunshine, we decided to pull all 5 of them.
One rutabaga looked like a goose head that must of got stuck with its head in the dirt. Another looked like an old man missing his bottom jaw, with pudgy eyeballs and a long, caricature nose.
She, Joey, not Joyce, Jody, Jelly, or Shelly as she likes to sometimes make certain, has an allergic reaction to all nightshades, including potatoes, tomatoes, tobacco, and more; therefore, I wash the potatoes, peel them depending on my mood, and start the boiling process. With no words spoken she takes over from there. Onions and garlic, plant-based butters and nut, seed, or bean-based milks, depending on her mood, are added and properly mixed. And wah-lah!
casseroles, mashed potatoes and rutabagas and gravy, tofu scrambled "eggs" with mashed potato and rutabaga breakfast burritos - increases significantly.
Oops. Proper storage would have involved placing them in the refrigerator. Our fridge is unpleasantly small.
Next year, rutabagas will make their way in our garden once again. With proper spacing we will allow them to sit in the ground until ready to eat.