Rutabagas
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Rutabaga lovers, unite! It is time that America embraced this yummy Brassica without prejudice, for the maligned Rutabaga never deserved its culinary ill-repute. It has a rich, golden-mellow flavor and texture that enhances stir-fries, soups, stews, combo root vegetable mashes and pancakes, souffleés and, yes, it's true, even fresh salads! Rutabagas resemble Giant Turnips although they have distinctive, leafy necks and smooth, waxy leaves. More hardy than turnips yet intolerant of hot weather and requiring a longer season to mature, Rutabagas should be planted primarily as a cool, fall crop with room to grow. Sow Rutabaga seed in mid-summer, eventually spacing the plants 6" to 8" apart with rows 15" to 20" apart. Once the purple-shouldered, golden roots reach the size of softballs (or before a severe frost), harvest by pulling out the entire plant. Cut off tops within 1" of the crown: store them in a cool, humid spot for delectable use throughout the winter.
Average seed life: 3 years
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#4450 American Purple Top Rutabaga: 120 days
Circa 1920, this American heirloom is the kitchen
garden standard with good reason. American Purple Top has
large, globe-shaped roots that grow 4" to 6" in diameter.
Its smooth skin is a buff to light yellow with deep purple
shoulders and 20”, blue-green, serrated leaves. Delicately
textured and moist, American Purple Top has a sweet flavor
with a fresh, turnipy tang. Its fine-grained flesh turns
bright orange when cooked but when used fresh as julienned
strips or cleverly cut garishes (try using mini-cookie
cutters and have some fun with it) in salads, it remains
mellow yellow in color. (OP.)
Packet of 800 Seeds / $2.95
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