This was the last week in Scandinavia for my food appreciation classes on our virtual world culinary tour. We couldn’t very well leave without sampling one of the Nordic region’s favorite vegetables: rutabaga. I know what you’re thinking: Rutabaga! Yuck! This underground cousin of cabbage and kale is so closely associated with Swedish tastes that [...]
Could there be a more maligned vegetable than the rutabga? Most people don’t even know what it is. Cousin to the turnip, it’s bigger and yellower. Some people call it “Swede.” We call rutabaga sublime, especially after it’s been souffled. We hold a great deal of affection for this recipe from the February 1991 issue of [...]
When I recently harvested the rutabaga that had overwintered in the garden I faced a terrible dilemma: What to do with the greens? I hate to throw away any kind of food and I just assumed the green leafy parts of the rutabaga would be tough and bitter. But a funny thing happened on the [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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