Rutabaga

Rutabaga, often referred to as Swedish turnip, is a root vegetable that is a cross between a cabbage and a turnip. Originating in northern Europe, it has been cultivated for centuries and is a staple in many traditional dishes. Its flavor is earthy and slightly sweet with a hint of bitterness, reminiscent of a turnip but milder and more complex. The texture is firm and dense, becoming tender and velvety when cooked. In culinary applications, rutabaga holds its shape well during roasting and mashing, absorbs flavors from seasonings and broths, and adds a subtle sweetness to dishes. Its versatility makes it a favorite in hearty soups, stews, and roasted vegetable medleys.

Notes

Select rutabagas that are firm and heavy for their size, with smooth, unblemished skin. Store them in a cool, dark place for up to several weeks, or keep them in the refrigerator crisper drawer for longer storage. Before cooking, peel the thick skin and remove any woody core. Rutabaga is naturally gluten-free but check other ingredients if concerned about allergens.

Uses

Roasted with herbs
Mashed with potatoes
Stewed in soups
Pickled for preserves
Pureed for baby food

Replacements

Turnips for similar flavor
Cabbage for a lighter texture
Potatoes for mashing
Parsnips for sweetness
Carrots for roasting

Fresh Clams

Fresh clams, with their briny essence and tender, succulent meat, offer a taste of the ocean's bounty. Their delicate shells encase a treasure of umami-rich goodness, perfect for elevating any seaside-inspired dish.

Canned Black-Eyed Peas

Canned black-eyed peas are a type of legume that is beloved for their mild, nutty flavor and creamy texture when cooked. Originating from Africa and widely cultivated in the southern United States, they hold a special place in Southern cuisine and are traditionally eaten on New Year's Day for good luck. These legumes boast a subtle, earthy aroma and a smooth, slightly firm bite that softens upon heating. In cooking, black-eyed peas absorb flavors beautifully, making them versatile in dishes like stews, soups, and salads. They maintain their shape well, contributing a pleasant texture to dishes. Due to their pre-cooked state, they are a convenient pantry staple, ready to be used in a variety of culinary applications without lengthy soaking or cooking times.

Recipes to try

Roasted Corn and Zucchini Chowder

Creamy, comforting chowder with a roasted sweetness from corn and zucchini, finished with a sprinkle of fresh herbs.

Pesto Roasted Veggie Sandwiches with Mozzarella

Warm, toasty ciabatta cradles a medley of roasted veggies, vibrant pesto, and melty mozzarella for a sandwich that's as hearty as it is fresh.