DAYS TO HARVEST
Either direct sow when soil has warmed, before the last frost, or sow indoors in a very bright, cool location a few weeks before the last frost, and transplant whenthe first true leaves are 3 inches tall.
fairly well-composted soil, but not too picky otherwise.
Hardy to at least 25F
Harvest in the Fall after the first several frosts have sweetened them.
USES & COOKING SUGGESTIONS
Wash, peel and chop into 1 1/2 inch cubes, roast with rosemary, olive oil, salt and pepper.
Use in curry:
- Wash, peel and chop 1 large or 2 small rutabagas
- Peel and chop 2 medium onions
- Peel and chop 3 cloves of garlic
- Wash, peel and chop 1/3 of a butternut squash
- Mince about 1 1/2 tablespoons of fresh ginger root
- In a heavy-bottomed pan, sautee the onions, ginger and garlic with plenty of olive oil or ghee
- 4 whole cloves
- 2 teaspoons mustard seeds
- 2 bay leaves
- 3 whole cardamon pods, slightly crushed
- Add the squash and rutabaga when it begins to brown slightly and smell heavenly.
- Add a handful of golden raisins and/or a handful of finely chopped cashews if you wish
- Add just enough water to cover, and simmer gently until the rutabaga and squash are tender
- Add 3 tablespoons mild curry powder, 1 1/2 tablespoons of ground cumin, 1 1/2 tablespoons of ground coriander seed and 2 tablespoons of ground sweet paprika.
- Add salt to taste, stir and allow to simmer a few more minutes.
- Garnish with fresh cilantro and yogurt.