Rutabagas. I received two in the CSA this week. I had no idea what to do with them, but I was determined not to let them go to waste. I turned to the internet to figure out what people do with them. I discovered a Finnish dish called Lanttulaatiko. I have no idea what it translates into, but it is seems to be essentially a rutabaga casserole. Here is my take on it:
- Two medium rutabagas
- Two carrots
- One egg
- 1/2 cup of bread or cracker crumbs
- 1/2 cup of milk
- salt and pepper
- One TBSP of butter
Peel and chop the rutabagas and carrots. Put them in a large pot. Fill the pot with water until it covers the vegetables by an inch or so. Generously salt the water. Bring pot to a boil and continue to boil the veggies until soft, around 25 minutes. While the veggies are cooking, in another bowl beat an egg with the milk. Add the bread or cracker crumbs, and allow them to soak up the milk/egg mixture. (I had wanted to use bread crumbs, but I had used the last of them on the meatloaf I was making at the same time. I found some buttery crackers still sealed in their tube in the pantry. I think they were from the last time we had company at the house. I crunched them up and threw them in the egg.)
Once the rutabagas are soft drain and return to pot. Then mash them until they look like lumpy mashed potatoes. Pour in the milk, egg, and crumbs and mix together. Salt and Pepper to taste. Then pour the entire thing into a greased baking dish.
Dot the top with several pats of butter and sprinkle with cinnamon. My cinnamon kind of exploded out of the jar on the first shake. Bake at 375 for 40 minutes.
Once out of the oven allow it to cool slightly, and then dish it up. We enjoyed this quite a bit. It may end up on our Thanksgiving table. It could be served as a main course or a side dish.
This week we received corn, purple potatoes, squash, cucumber, goat cheese, a hard, raw cow’s cheese, salad mix, carrots, cauliflower, onion, cherry tomatoes, sheep’s milk cheese, and the large plant in the back is a cut soybean plant. I had to pick the beans off myself.
This week we received: red potatoes, shallots, onion, turnip greens, cherry and large tomatoes, basil, zephyr squash, beets, and green pepper. The cheeses were a dill cheddar, chipotle goat cheese spread, and chevre in olive oil and basil.
Our CSA this week featured an interesting character called ground or husk cherries. B and I were excited to try it. So excited that before we even tasted it I traded a bunch of kale for an extra bag of these little paper lanterns. I’m not sure if they are a fruit or a vegetable.
My internet research has told me that they are related to tomatillos and originate in South America. In the north they are grown as annuals and reseed themselves, which has led me to contemplate saving one to throw in a pot this spring. They are called Ground Cherries because you have to wait for them to fall off the plant in order to harvest them. To eat them just pop them out of their paper and pop them in your mouth. I heard that when left in their husk they will keep on your counter for several weeks.
Now the important part- how do they taste? Well, they are almost indescribable. They are citrus-y, creamy, pineapple-y, tomato-y all at the same time. The first bite I wasn’t sure if I liked it or not. As I chewed I started tasting one after the other each of the above flavors. Surprised I didn’t turn into a large blueberry at the end like Violet in Charlie and the Chocolate Factory, I ate a few more. Each one is slightly different than the last. One is more like pineapple, while another more creamy. They are truly interesting for such tiny piece of food. B thinks they taste like a sweet pineapple dreamsicle.
I used a hand full of these in a salad. I tossed them with a salad mix, garlic and herb goat cheese, and homemade balsamic vinaigrette. They offset the bitter greens and the goat cheese very nicely.
Even though I’ve eaten this meal on and off all week, I still never got a photo of this recipe. It is THAT good. Although it can’t totally be considered vegetarian the way we made it, it could easily be changed into a totally vegan recipe.
- 2 zucchini,chopped
- 1 can of chickpeas, liquid included
- 2 carrots, chopped
- 1 onion,chopped
- 1 can of tomato paste
- 1 cup of water or 1 can of broth
- a little fat from a roasted chicken (optional)
- salt and pepper
combine all ingredients in a slow cooker. Cook on low for 7-8 hours. Eat this with crusty bread or over rice. We added curry to the left overs and ate it with the tadzhiki sauce. As we ate it we actually added more veggies (two more carrots and a freshly picked zucchini from the garden) to stretch it further.
We have gotten several bunches of basil in the last few days. Our own basil is still growing in the garden untouched except for B making sure it doesn’t flower.
This is a really simple recipe, and the photo does not do it justice.
- six or seven new potatoes cleaned and boiled
- four spoonfuls of pesto
After boiling and draining the potatoes, place them back in the pot you cooked them in. Place back on stove on low. Give each one a couple smashes with a fork and add salt to taste. Then spoon in pesto. Toss until well mixed. Serve warm.
This week we received basil, garlic, carrots, salad mix, potatoes, green beans, tadzhiki sauce, brie, squash, and a blueberry chevre torte. We are getting a break from the huge greens that don’t fit in the fridge.