The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 25 lbs : 1.62
This item was last sold on : 12/03/20
Rutabagas are the roots of a hardy biennial plant, with bluish-colored leaves similar to those of a cabbage, yet smoother. Young leaves can be eaten, though some must remain on the plant to keep the root alive. Rutabagas are larger than a turnip, described by horticulturalists as having a “swollen neck” where the stems and leaves protrude. The color of the root is typically yellow at the tip with a dark purple stain at the neck and shoulders. Rutabagas have a milder taste than turnips, though they do have a similar bitterness. The younger, smaller Rutabagas harvested between two and 3 inches in diameter offer a mild cruciferous flavor. For a sweeter taste, it is recommended that the roots remain underground until around four to 5 inches in size. The roots can be stored in the ground for up to a year before they are harvested. Roots kept underground for a longer period of time can range in color from white to yellow to all purple. The flesh of a Rutabaga is yellow, its texture firm and fine-grained. When cooked, the flavor is sometimes described as sweet, yet savory; like a richly flavored golden potato.
Rutabagas are available year-round with a peak season during the winter months.
The Rutabaga root, pronounced ROOT-a-BAY-ga, is a member of the cruciferous family of vegetables. Botanically known as Brassica napus var. napobrassica, the Rutabaga is a cross between a cabbage and a turnip. Rutabagas are a winter crop, and because of their nutrient-dense leaves they are sometimes planted by farmers as feed for livestock. The tuber, also called a Swedish turnip or “Swede,” does most of its growing under the cooler winter temperatures, so it can be harvested well into the spring months.
The Swedish-born root is high in iron, which is not typical of most vegetables. They have around 25% of the recommended daily amount of vitamin C and are a good source of vitamin A. Rutabagas are low in fat and cholesterol free, and they contain a moderate amount of dietary fiber.
Rutabagas are easier to prepare than many other root vegetables thanks in part to an easy-to-peel skin. Once the skin is removed, Rutabagas can be sliced, diced, or cut into wedges depending on the intended preparation. Often used in place of potatoes in Swedish and northern European dishes, the Rutabaga is boiled and then mashed or pureed, roasted and even eaten raw. Sautee onions, celery and carrots with diced Rutabaga for the base of a pureed Rutabaga soup. As an alternative to potatoes, cut a Rutabaga so it sits flat on a baking sheet and score the other side, a la “hasselback potatoes,” insert garlic and oil between the slices of root and bake. Rutabagas can be kept for months in cool, slightly humid conditions, and can be stored unwashed in the crisper of the refrigerator for up to two weeks. Prior to storing, cut greens at least an inch above the root if still attached.
The International Rutabaga Curling Championship takes place annually on the last day of the market season at the Ithaca, New York Farmers' Market. This event has been held since 1998, with participants using only Rutabagas in their curling competition. The rules prohibit the use of any vegetable other than a Rutabaga, and recommend bringing your own.
Rutabagas were created by Swiss botanist Gaspard Bauhin during the seventeenth century, through a cross between a cabbage and a turnip. The word Rutabaga comes from the Swedish “rotabagge” or “baggy root.” Rutabagas didn’t appear in the United States until around the turn of the 19th century and were first cultivated in the northern part of the country. The cold-hardy vegetable is drought resistant and maintains its nutrients and minerals far into the winter months, regardless of frost. For this reason, and for its high percentage of protein and easy digestibility, Rutabaga has become a popular grazing crop for livestock in the United States. Multiple varieties of Rutabaga exist, among them the Purple Top Yellow, Macomber and American Purple Top Yellow. Rutabagas are grown most often in the cooler northern regions of the United States, Canada, Europe, and Great Britain. Its popularity in Sweden earned it the moniker “Swede,” which is still used throughout much of Europe today.
Restaurants currently purchasing this product as an ingredient for their menu.
|Village Vino||San Diego CA||619-546-8466|
|Continental Catering Inc||La Mesa CA||619-698-3500|
|UCSD Food & Nutrition Department Hillcrest||San Diego CA||619-543-2764|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|Born & Raised||San Diego CA||619-550-5412|
|Orens Fine Foods||San Diego CA||510-910-2298|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|Lodge at Torrey Pines Grill||San Diego CA||858-453-4420|
|Reata Glen||Ladera Ranch CA||949-545-2250|
|The Flavor Chef (Catering)||Vista CA||619-295-3172|
|Farm Fresh Meals||Vista CA||760-707-2383|
|Jack Monaco Creative Consulting||San Diego CA||619-318-2633|
|Vista Valley||Vista CA||760-758-2800|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|insideOUT||San Diego CA||619-793-9221|
|Chef Andrew Bachelier||Encinitas CA||858-231-0862|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|The Coal Bunker||Fallbrook CA||619-218-4102|
|The Rose||San Diego CA||619-281-0718|
|Shakespeare's Corner Shoppe & Afternoon Tea||San Diego CA||619-683-2748|
Recipes that include Rutabaga. One is easiest, three is harder.
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Mount Royal Foods
Mount Royal Fine FoodsNear Duluth, Minnesota, United States
1600 Woodland Ave Duluth MN 55803
About 131 days ago, 7/26/20
Ruby and Ambers Organic Oasis
Lane County Farmers MarketNear Eugene, Oregon, United States
150 Shelton Mcmurphey Blvd Eugene OR. 97401
About 272 days ago, 3/07/20
Dane County Farmers' Market - Winter
Driftless OrganicsNear Monona, Wisconsin, United States
52450 McManus Road Soldiers Grove WI 54655
About 280 days ago, 2/29/20
Hollywood Farmer's Market
Stoneboat FarmNear Portland, Oregon, United States
About 307 days ago, 2/01/20
Sharer's comments : Sweet yet savory when cooked - I love these sliced and baked like home fries!
Winco Foods - Bell RoadNear Sun City West, Arizona, United States
16925 W Bell Road Surprise AZ 85374
About 321 days ago, 1/18/20
Union Square Greenmarket
Migliorelli FarmNear New York, United States
46 Freeborn Lane , Tivoli, NY 12583
About 335 days ago, 1/04/20
Sharer's comments : Large rutabagas grown in New York!
University District Farmers Market
Steel Wheel FarmNear Seattle, Washington, United States
3700 324th Ave SE Fall City WA 98024
About 370 days ago, 11/30/19
Sharer's comments : AKA a Swedish Turnip is a nice alternative to potatoes and meets 25% of your daily dose of Vit C!
Stater Bros. Markets
Stater Bros. Markets - Newport Blvd.Near Costa Mesa, California, United States
2180 Newport Blvd. Costa Mesa CA 92627
About 532 days ago, 6/21/19
Hy-Vee Near Sioux Falls, South Dakota, United States
About 625 days ago, 3/21/19
Sharer's comments : Rutabagas spotted at Hy-Vee.
VonsNear San Diego, California, United States
515 W Washington Street, San Diego, Ca, 92103
About 640 days ago, 3/05/19
Sharer's comments : Rutabagas spotted at Vons.
Broadway Sunday Farmer's Market
Growing WashingtonNear Seattle, Washington, United States
Po Box 30282, Bellingham 98228
About 691 days ago, 1/13/19
Sharer's comments : Rutabagas spotted at Broadway Sunday Farmer's Market. Sweet yet savory, a lively alternative to potatoes!
Farm Runners Near Hotchkiss, Colorado, United States
About 700 days ago, 1/04/19