Rootabaga Stories

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With the increasing consumption of processed foods, which remove the mineral, combined with a reduction in the consumption of fruits and vegetables, there has been a large decrease in intake, even in developed countries, leading to deficiency issues. Uncooked and thinly julienned rutabaga is often served as a side dish salad in school and workplace lunches. Raisins or canned pineapple in light syrup are often added to the rutabaga salad. Sometimes, thinly sliced raw carrots are mixed with rutabaga. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( August 2018) ( Learn how and when to remove this template message) A recent study on 3D human skin models found that glucosinolates helped protect against UV damage. However, more research is needed ( 16).

Rutabaga ( Brassica napus, variety napobrassica) is also known as Swedish turnip, wax turnip, swede or neep. It is a root vegetable in the mustard family ( Brassicaceae) cultivated for its edible, fleshy roots as well as its edible leaves. Raw rutabaga and turnip have a crisp, crunchy texture akin to carrots. At the grocery store, look for root veggies that feel firm and dense. The cooked texture depends on the cooking method, but it’s generally comparable to a potato. Which One is Bigger, Rutabaga or Turnip?

Aside from the actual rutabaga root or turnip root that is mostly used in dishes, the greens of these plants are also edible. Rutabaga and turnip greens differ from each other. Rutabaga greens are more cabbage-like and not as tangy as turnip leaves are. What Do They Taste Like? They can boiled and mashed or pureed – they’re delicious when you cook and mash or puree them with carrots, a bit of butter and a big pinch of brown sugar, or you can roast them as cubes or fries. If the size is daunting, peel (they’re thin-skinned) and cube them and keep them in the fridge or freezer for soups, stews or curries – or just cook a handful in a skillet with butter, salt and pepper. Delicious. When you're shopping for a side for your turkey dinner, you may find yourself with a turnip in one hand and a rutabaga in the other, asking yourself, "Whatis the difference here?" A large number of the stories are told by the Potato Face Blind Man, an old minstrel of the Village of Liver-and-Onions who hangs out in front of the local post office. His impossibly acquired firsthand knowledge of the stories adds to the book's narrative feel and fantastical nature. In the Preface of the little-known Potato Face, Sandburg wrote,

Turnip has white skin and white flesh. The part that protrudes above the ground is slightly purple or greenish in color. Mostly, the root is conical in shape but occasional tomato shapes are also observed. There are no side roots in turnips. Turnip leaves are commonly eaten as turnip greens and are similar in flavor to mustard greens. Turnips are harvested at smaller sizes and baby turnips are a specialty. These come in yellow, red and orange fleshed varieties and can be eaten raw in salads.Vitamin E is a fat-soluble antioxidant that also fights cell damage and helps maintain a healthy cell membrane ( 6).

In short, the simple answer to the question above is – not really. Rutabagas and turnips are distinctive root vegetables. Read on to discover what makes the two of them unique and the best uses for each one. Another best way to make use of both rutabaga and turnip is by adding them to your mashed potatoes, or perhaps substitute potato with turnips and rutabagas to give it a new taste. Since rutabaga is a cruciferous vegetable, it contains raffinose, which is a complex sugar that can sometimes cause abdominal discomfort, bloating and flatulence. There is methane-producing bacteria in the colon that feeds on raffinose, and for some people, this process can result in the release of gas. Finnish supermarkets sell alternative potato chips made from root vegetables, such as rutabagas, beetroots and carrots.The origin of the word turnip is uncertain, though it is hypothesised that it could be a compound of turn as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant. According to An Universal Etymological English Dictionary, turn refers to "round napus to distinguish it from the napi, which were generally long". [2] Description [ edit ] A bunch of Hakurei turnips Another difference in their appearance is their color. It is easy to differentiate the two if you know what color belongs to which. McLaughlin, Chris. The Complete Idiot's Guide to Heirloom Vegetables. Penguin, 2010. ISBN 9781101441831. p. 208. Spread the mixture evenly, and arrange the sliced veggies in rows. Season the top with salt, pepper, and the remaining Parmesan.

Contains antioxidants. Rutabagas are rich in antioxidants such as carotenoids and vitamins C and E. Antioxidants can help reverse oxidative damage to your cells and prevent chronic health problems. They help you stay healthy by protecting your immune system and organs from free radicals. As a root crop, turnips grow best in cool weather; hot temperatures cause the roots to become woody and bad-tasting. They are typically planted in the spring in cold-weather climates (such as the northern US and Canada) where the growing season is only 3–4 months. In temperate climates (ones with a growing season of 5–6 months), turnips may also be planted in late summer for a second fall crop. In warm-weather climates (7 or more month growing season), they are planted in the fall. 55–60 days is the average time from planting to harvest. [ citation needed]Rutabagas most likely originated as a cross between turnips and wild cabbage. There are several common varieties, such as the American Purple Top, Laurentian and Joan. Rootabaga Stories was followed by a sequel, Rootabaga Pigeons, published in 1923. A little known volume of Rootabaga stories called Potato Face was published in 1930 by Harcourt, Brace and Company. It was not illustrated. A collection of previously unpublished stories was published as More Rootabagas in 1993 with illustrations by Paul O. Zelinsky. Vitamin C is an antioxidant that neutralizes free radicals, which are harmful compounds that damage cells and lead to oxidative stress when levels become too high in your body. Vitamin C also plays key roles in immune health, iron absorption, and collagen synthesis ( 5). In addition, turnip leaves are a good source of vitamin A and K, which promote eye, bone, and skin health. They’re also rich in essential minerals like calcium, iron, magnesium, and phosphorus.