Saturday, November 2, 2013

Rutabaga Harvest!

The rutabagas were taking up too much space with their 2 to 3 feet green leaves stretched out covering the walkway between the brassica bed and the next year legume plot. Their round tops were exposed, giving further proof to their maturity with purple tinted stems exposing obvious beauty.

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.

Although they may not be as aesthetically pleasing as the wax-covered rutabagas in the grocery stores, as much as real food is not, they certainly provide a deep, heavy, flawless, earth-pungent, smack-in-the-face real food aroma, grocery stores cannot provide. It must be the nutrients, I feel compelled to assume.

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.

I'm not sure how most people eat rutabaga, but mixed with potatoes to make mashed potatoes was the way it has been presented to me. And my girlfriend makes the best mashed potatoes in the world. We can eat them every single day at any meal and we have a great system to make that possible.

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!

From there the possibilities are endless. Mashed potato and vegetable casseroles, mashed potatoes and gravy, tofu scrambled "eggs" with mashed potato breakfast burritos. With the addition of rutabaga everything, from nutrient availability and density, taste and texture, to the coolness level emitted from the sound of the titles - mashed potato and rutabaga and vegetable
casseroles, mashed potatoes and rutabagas and gravy, tofu scrambled "eggs" with mashed potato and rutabaga breakfast burritos - increases significantly.

We unfortunately did not get to eat all of them. A couple of the smaller ones, the goose head included, seemed to soften much quicker than the largest and we had to throw them in the compost pile.

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.

No comments:

Post a Comment