This is the time of year we call “deep winter.” It may have been 80 degrees on Monday, but this is Texas, and with overall lower temps and less sunlight hours, we’re counting on our bulk storage crops and leafy greens to carry us through 'til spring. The only things we plant between about mid November and February are quick direct seeded crops like lettuce and arugula. Everything else has been banked in the field since September or October. The heads–cabbage and cauliflower–have been harvested, and the leafy greens–kale, collards, chard–only have a couple more cuts left before spring bolting claims them.
We are very excited about some of the veggies that are just hitting CSA. What better crops to introduce during this strange time of year than a couple of oddballs: rutabaga and kohlrabi. You may have never heard of either, and that’s okay! We’re here to tell you all about them, and why they’ll be your new favorite veggies.
Rutabaga
Rutabaga is a root vegetable that is a hybrid between cabbage and turnips. Of course, like so many others, rutabaga is in the Brassica family (read more about that HERE). You may not see them as much in Texas or the southern half of the U.S. because they prefer cooler weather and have more of a history up north. Because of their considerable size, resilience as storage crops, and mild starchy flavor, rutabagas make a great substitute for potatoes. You can treat them just about the same way, serving them in a soup, mashed, roasted, or scalloped. Check out the recipes below for more inspiration.
Sub rutabaga for the potatoes in this Minestrone Soup
Kohlrabi
The best way to describe kohlrabi is that it looks like an alien vegetable and tastes like a broccoli-apple. Another member of the Brassica family, kohlrabi can be eaten raw or cooked. After a bit of work removing the stems and skin, which are too fibrous to enjoy, you have the crunchy, slightly sweet center. From there, you can slice it up and add to salads, dice for a stir-fry, or throw it in a brine to be pickled. Farmer Becky prefers kohlrabi in a coleslaw with carrots. Find more ways to enjoy it in the recipes below.
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