Tipperary Rutabaga

The sweet, smooth, cream-colored flesh of this rutabaga makes it perfect for mashing, roasting, or even eating raw. White roots have purple shoulders, long necks, and smooth skin with minimal forking; average 4.5" long and 3" in diameter; and weigh about a pound. Leaves bear purple petioles and have a drooping habit.

• 100 days
• Organic
• From the Collection
• Large white roots with purple shoulders
• Smooth skin

This variety works for:

• Baking
• Roasting
• Mashing
• Soups

Home grown rutabagas don't have the thick coating of wax found on roots in stores, but they benefit from being peeled before cooking.

Many countries refer to the rutabaga as "swede" or "Old Swede".

Try roasting diced rutabaga with tomatoes and kale or a variety of root vegetables. Rutabagas can also be fried or mashed, much like potatoes. The flavor is slightly sweeter and the texture is firm. Rutabaga is an excellent addition to soups and stews.

Lanttulaatikko is a popular Finnish Christmas casserole and is a sweet and savory side dish of rutabaga, spices, ad a crumbly topping.

Instructions - Sow seeds outdoors in late spring. Seeds will germinate in 5-15 days. Rutabagas prefer a long, cool growing season. Plant in full sun in cool climates or partial shade in hot summer climates. Rutabagas are most delicious after a frost or two.

• Direct Seed: 2" Apart
• Seed Depth: 1/2"
• Rows Apart: 18-24"
• Thin: 6" Apart