 RutabagaDo you know what a rutabaga is? Do you know the difference between a turnip and a rutabaga? Until 1967 a rutabaga was called a Swede or yellow turnip. At that point its name was changed to avoid confusion with the turnip. Rutabagas are larger, yellow fleshed with a purple top and are usually waxed for winter storage and are somewhat sweeter. A turnip is a smaller cousin of the rutabaga with white flesh. Here's a short video on the difference. Rutabaga is not only tasty, it's nutritious. Just one cup of rutabaga contains approximately 50% of your daily value of vitamin C. They’re also rich in fiber, vitamin B6, potassium, and magnesium — and low in calories. An entire medium-sized rutabaga has only 145. If you've not tried this root vegetable, we encourage you to do so. Here are 9 easy recipe suggestions. If you are preparing waxed rutabaga, it can feel like trying to peel a greased bowling ball, so to make it easier, first slice off the stem and root ends with a chef's knife to create a stable base. Then stand the root upright and remove the skin with the knife, working from top-to-bottom. We'll see you at the market on Saturday, September 21st. The forecast is for a sunny, warm day! Market NotesHere are some highlights of the market this week. For a full list of vendors, see the end of the newsletter.
Anna Gill's column is titled Apple-Eyed. The apple has spread far and wide, but all can trace their ancestry to Kazakhstan. The recipe this week is Chicken Normandy which sounds mouthwatering! See you at the market Saturday, September 21, OUTDOORS at Center School Parking Lot. Sustainable Tip of the WeekVisit a Cabot Farm on Open Farm Sunday - October 6 Spend an afternoon with neighbors and friends at a Fall Open House on October 6, 2019 from 11am-2pm. This fall, Cabot's farm family owners are opening their farms to thank you for your support. Bring the whole family out for fun activities like hayrides, scavenger hunts, kids' games, farm animals - plus sample their wonderful Cheddar. And the best part - meet the Cabot Farm Families who produce quality milk to make your favorite Cabot cheese.For more information go to www.cabotcheese.coop/our-farm-families Featured GuestsVendors this Week Berry Ledges Apiary honey products
Brookside Farm II maple syrup Cato Corner Farm artisanal cheese Deeply Rooted Farm strawberries, raspberries Goatboy Soaps goatmilk soaps Laurel Ridge Farm grass fed beef, pork and lamb, eggs March Farms produce and baked goods Mohawk Mountain Mushrooms mushrooms Ridgway Farm produce, maple cream, cut flowers Something to Crow About dahlias Stella Rose Farm microgreens, mushrooms The Tasty Empanada hand crafted empanadas, corn bread pudding Troy Brook Bakery artisanal regular and gluten free baked goods Twin Pines Farm Cabot cheese, pickles, jams, salsas, produce Wave Hill Breads three grain pain de campagne, ciabatta, garlic and sourdough breads Wild Carrot Farm organic field fresh fruit and vegetables, cut flowers |
Photos of Farmer's Table fundraising dinner
August 3, 2019 at Arethusa Farm Get our weekly email:Follow us on:Recipes
Through the Kitchen WindowAnna Gill writes a weekly column that is a must read for market-goers! Insightful, funny, and resourceful, each week is a topical perspective on the season at hand and what it has to offer. Anna also contributes to our list of recipes, with each column ending in new recipe ideas based on her content that week.
Go Inside The Market This week's
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