Name: Biodynamic Rutabaga Seeds #753
SKU: 1577
Price: 3.65 USD
Availability: OutOfStock

Biodynamic Rutabaga Seeds #753

$3.65

Large pale golden roots with some purple at the top under sturdy green leaves. Roasted with other root vegetables, in stews, boiled and mashed like potatoes with butter, curried, or in a cream sauce, we almost can’t decide how we like rutabagas best! These hardy roots have a flavor that complements rosemary, garlic and roasted meats. Warming fall and winter comfort food. A winter storage vegetable with long-term storage potential.

Description

Biodynamic Rutabaga Seeds

DAYS TO HARVEST

90-100

SOWING

Either direct sow biodynamic rutabaga seeds 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 when the first true leaves are 3 inches tall.

LIGHT PREFERENCE
partial-full sun

SOIL REQUIREMENTS

fairly well-composted soil, but not too picky otherwise.

PLANT HEIGHT

12 inches

PLANT SPACING

8-10 inches

HARDINESS ZONES

Hardy to at least 25F

HARVEST

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.
(optional) Add a handful of golden raisins and/or a handful of finely chopped cashews if you wish
Use 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.