Rutabaga

The Rutabaga, a tasty monstrosity.

The Rutabaga IS NOT the same thing as a turnip. They are in fact a cross between a cabbage and a turnip, a Franken-Vegetable if you will. Also known as a swede, neep or snagger and commonly misidentified as a turnip.
The Rutabaga is a large root vegetable and has two common varieties, the Laurentian and the York.
I have consistently grown the Laurentians for years in my garden here in Nipigon and will be planting some yorks this coming year as well.
The Laurentian Rutabaga and the York Rutabaga both have a 120-day maturity rate. With our slightly less, 100 day growing season they still grow very nicely as they are frost tolerant and even sweeten with frost.
Rutabagas should be planted a week before the last frost date directly in the ground with four per square foot. I have planted five per square foot for slightly smaller vegetables.

You can plant earlier indoors and transplant outside if you want an earlier crop; however, the frosts of fall greatly enhance the flavour.

Early season thinning and weeding may be necessary; however, once the leaves start taking off, they will quickly shade out the competition.

The greens or leaves of the Rutabaga are edible and can be enjoyed as the Rutabaga grows beneath the leaves. Just steam like Swiss Chard or Beet Greens. Rutabagas are ripe for harvest after the first frost and can be left in the ground until the ground starts to freeze which only makes them sweeter.
The mature Rutabaga typically are four to six inches in diameter. The flesh is yellow with a large irregular root or multiple roots from the main vegetable.

Mature turnips are round, smaller, with white flesh and a single regular small root on the main vegetable. They are also picked much earlier in the summer.

Rutabagas can be stored for months in a moist, cool environment or better still coated in wax. They can also be cubed and frozen; however, I find they go a little rubbery. Instead, cook, squash and bag does the trick for me.

Rutabaga is a staple in stews, makes a great substitute or side dish for potatoes and are in an integral part of one of my favourite east coast recipes – Turnip Kraut (It says Turnip, but we use Rutabaga).