With the cold weather fast approaching, many farmers’ markets will be shutting down for the season. That doesn’t mean we can’t find locally fresh organic vegetables and herbs. There are many community supported agriculture (CSA) farms that provide baskets of seasonal fresh vegetables and herbs throughout the fall and the early winter months.
Weekly or bi-weekly, CSA farmers fill baskets full of produce for you to pick up. Each CSA farm is different with what produce is offered, the pricing and the payment methods but one thing is for sure – you’ll get plenty of seasonal vegetables: arugula, beets, celery root, garlic, kale, rutabaga and swiss chard, just to name a few. It’s a great way to try vegetables that aren’t normally apart of your diet!
We purchased a share from Fairmeadow Farm. Fairmeadow Farm was founded by a passionate individual, Michelle Jory who works hard to (in her own words) “help cultivate healthy bodies, minds and a truly greener plant (one bunch of carrots at a time!)”. We love her passion and her fresh veggies. Though the fall 2013 season has already started shares are still available. Check out her blog for more information.
Last week we picked up baskets full of fresh veggies including one vegetable that we don’t often cook with – Rutabaga. With the help of Michelle, we created a recipe with the veggies and herbs we picked up.
Herbed Rutabaga and Potato Casserole
- 1 medium sized rutabaga
- 5 potatoes
- 2 tbsp butter
- 1 head of garlic
- Salt and pepper to taste
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 6 large fresh sage leaves, finely chopped
- 2 tbsp butter, melted
- 1 tbsp olive oil
- Preheat oven to 400F
- Slice off ¼ inch of the top of the garlic. Place in a foil and drizzle with olive oil. Host in the oven for 40 minutes or until soft. Let cool.
- While the garlic is roasting, peel the rutabaga and potatoes and cut into 1 and ½ inch chunks
- Fill half of a large pot with water and apply a generous amount of salt. Bring to a boil.
- Place the rutabaga into the boiling water and boil for 10 minutes. Add potatoes and boil for another 15 minutes or until the vegetables are soft.
- Drain the vegetables and return to pot. Squeeze the roasted garlic out of the skin into the pot.
- Add 2 tbsp of butter and mash until smooth. Add salt and pepper to taste.
- Spread the mash on a casserole dish.
- To make the topping, combine the melted butter, chopped sage leaves and bread crumbs together. Stir in the Parmesan cheese.
- Place the topping on top of the mash on the casserole dish and bake for 25 minutes or until the top is golden brown.
Tips: To determine when the boiled vegetables are soft, use a fork and poke into the center of a chunk. If the fork goes in easily then the vegetables are ready.
Makes one large casserole dish