Standard
Potatoes 3 lbs
Carrots 3 lbs
Leek
Red Baby Bok Choy 1 lb
Cilantro 1 bu
Lacinato Kale 1 bu
Arugula 1 bu
Apples 3 lbs
Rutabagas 2 lbs
Small
Potatoes 3 lbs
Carrots 3 lbs
Garlic 2 bulbs
Cilantro 1 bu
Lacinato Kale 1 bu
Arugula 1 bu
Apples 2 lbs
Rutabaga Ideas
- A classic winter vegetable trio is rutabagas, potatoes, and carrots, which can be mashed with plenty of butter or cream.
- Take advantage of rutabagas’ beautiful yellow color and cook them, julienned, with broccoli stems, carrots, and turnips to create a lovely vegetable side dish.
- Add rutabagas to soups, stews, casseroles, and other hearty winter dishes.
- Lightly sauté very thinly sliced rutabagas in a little butter, salt, and seasonings for a surprisingly delicate vegetable side dish.
- Purée rutabagas for creamy soups and bisques.
- Rutabagas are lovely thin-sliced and combined with cream and cheese, au gratin–style.
- Bake rutabagas slowly to caramelize them—they’re absolutely delicious with bacon.
- With their sturdy, earthy nature, rutabagas are lovely accompaniments to roasts of pork, beef, or lamb.
- Oven-roast rutabagas with other root vegetables, like carrots, potatoes, parsnips, sweet potatoes, turnips, and beets.
- Rutabagas are one of the traditional fillings for pasties, those little baked pastry shells filled with beef, carrots, onions, potatoes, or turnips.
- Make pickles! Rutabagas take very well to this method, especially if made with apple cider vinegar, honey, lemon juice, cumin seeds, mustard seeds, coriander seeds, paprika, and cayenne.
- Rutabagas make surprisingly light, delicate pies. Combine pureed rutabaga with apple, pear, honey, ginger, and coriander.
- Grate raw turnips and rutabagas for a delicious slaw seasoned with mint, parsley, and green onions.
- If you’re making vegetable soup, add rutabagas for color and delicious flavor.
Now begins the juicing season!
Juicing can give you the benefit of fresh vitamins and minerals in an easy-to-drink form. Drink juice along with a meal for better absorption of the valuable nutrients as well as some fiber. Carrot juice is a great source of vitamins A, C, K, and some B-vitamins, and they are rich in minerals and phytochemicals (plant nutrients that are beneficial to human health).
Nature’s Flu Shot
It’s that time of year! Load up on immune-boosting nutrients to stay healthy through the change of season.
2 large carrots, halved
½ small onion, halved
1 garlic clove
1 parsnip, halved
1 orange, peeled and halved
Pinch of ground turmeric
Pinch of black pepper
½ cup of cold water
Handful of ice
Wash and prep your veggies and fruit. Feed the carrots, onion, garlic, parsnip and then the orange through your juicer. Stir in the ground turmeric, black pepper and water and then pour over ice and enjoy!
Recipe from www.healthambition.com/creative-carrot-juice-recipes/
Add an apple!
- You can sweeten up the juice above by adding an apple.
- Add cut up apples to vegetable salads for extra crunch and sweetness. They go especially well with nuts, celery, bacon, and beets, and add a sweet note to coleslaw.
- For a simple dessert, slice an apple and top with a little whipped cream, cinnamon, nutmeg and a sprinkling of sugar.
- Bake an apple on a cold, rainy day. Yummm!