Seed Savers Organic Westport Macomber Turnip Rutabaga

(Brassica napus) Popularized in Westport, MA, by brothers Aden and Elihu Macomber, who brought seed home from the 1876 Philadelphia Centennial Exhibition. Seed Savers Exchange’s stock is from Russell Davis, a Westport farmer who obtained it in 1940. Known for its smooth skin which is easily cleaned for market. Roots are large and white with either green or purple shoulders.

• 100 days
• Organic
• Large white roots with green or purple tops
• Smooth skin

This variety works for:

• Baking
• Roasting
• Mashing
• Soups

Home grown rutabagas don't have the thick coating of wax found on roots in stores, but they benefit from being peeled before cooking.

Many countries refer to the rutabaga as "swede" or "Old Swede".

Try roasting diced rutabaga with tomatoes and kale or a variety of root vegetables. Rutabagas can also be fried or mashed, much like potatoes. The flavor is slightly sweeter and the texture is firm. Rutabaga is an excellent addition to soups and stews.

Lanttulaatikko is a popular Finnish Christmas casserole and is a sweet and savory side dish of rutabaga, spices, ad a crumbly topping.

Instructions - Sow seeds outdoors in late spring. Seeds will germinate in 5-15 days. Rutabagas prefer a long, cool growing season. Plant in full sun in cool climates or partial shade in hot summer climates. Rutabagas are most delicious after a frost or two.

• Direct Seed: 2" Apart
• Seed Depth: 1/2"
• Rows Apart: 18-24"
• Thin: 6" Apart