Viewing post #1026284 by DogsNDaylilies

SCButtercup said:Someone asked the kind of rutabaga I grow. Truthfully I don't know. I think I grew a Seed Savers variety called Miss Gladys McGee.
Joan is supposed to be good, developed by wild seed farm, I think the guy over there is Jim Morton.
In the past I grew Laurentian rutabaga, which is traditional purple top and yellow flesh. The one in growing this year is white fleshed and yellow colored top not purple. What I love about it is the greens are smooth and mild tasting, a cross between cabbage and kale. So I've really gotten a lot of use of it by cooking the greens and even serving them raw. Plus we can cook the roots, I like them mashed with butter and salt. Root veggies are great way to extend garden to winter.

That was me. thank you for the reply.

I'm not sure I'll grow them, but what got me interested was the thought of making homemade pasties. I didn't realize the leaves were as good to eat as the roots, that's interesting!