Rootabaga Stories

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Cool and Dry:Find a cool, dry, and well-ventilated storage area. A basement or a cool corner of your kitchen is ideal. This prevents excess moisture buildup. Swede". Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.)

As with watercress, mustard greens, turnip, broccoli, and horseradish, human perception of bitterness in rutabaga is governed by a gene affecting the TAS2R bitter receptor, which detects the glucosinolates in rutabaga. Sensitive individuals with the genotype PAV/PAV ( supertasters) find rutabaga twice as bitter as insensitive subjects (AVI/AVI). The difference for the mixed type (PAV/AVI) is insignificant for rutabaga. [30] As a result, sensitive individuals may find some rutabagas too bitter to eat. Jones, D.A. (1998). "Why are so many food plants cyanogenic?". Phytochemistry. 47 (2): 155–162. Bibcode: 1998PChem..47..155J. doi: 10.1016/s0031-9422(97)00425-1. PMID 9431670. Both rutabaga and turnip greens are edible and highly nutritious. Store the greens separately from the roots wrapped with a slightly damp paper towel in plastic bags inside the crisper drawer of your refrigerator. Rutabagas commonly have yellow flesh and yellow skin with slight hints of purple where the root emerges above the soil level.Rutabaga has more cabbage influence in its flavor profile, and the overall taste is milder than turnips. When cooked, they turn buttery and savory-sweet. Sandburg went on about the storyteller, "In fact, he sometimes indicates that when he needs an animal or fool not yet seen or heard of, he can make it for himself and give it a character so it is real to him, and when he talks about it and tells its story, it is like telling about one of his own children. He seems to love some of the precious things that are cheap, such as stars, the wind, pleasant words, time to be lazy, and fools having personality and distinction. He knows, it seems, that young people are young no matter how many years they live; that there are children born old and brought up to be full of fear; that a young heart keeps young by a certain measure of fooling as the years go by; that men and women old in years sometimes keep a fresh child heart and, to the last, salute the dawn and the morning with a mixture of reverence and laughter." Rutabagas are also an ingredient in Lanttukukko (Rutabaga-kukko, a traditional Savonian and Karelian dish). A man’s risk of developing prostate cancer increases with age, although it can occur any any age. Studies suggest that a high-fat diet may increase the risk of prostate cancer and that a diet rich in vegetables, particularly cruciferous vegetables — including broccoli, cabbage, cauliflower, kale, collard greens, mustard greens, horseradish, kohlrabi, Brussels sprouts, broccoli rabe, radishes, turnip, watercress and rutabaga — is associated with a reduced risk of prostate cancer. 2. Improves Digestion and More Braverman LE, Utiger RD. Werner and Ingbar's The Thyroid: A Fundamental and Clinical Text, 6th Edition 1991. J.B. Lippincott Company, Philadelphia, Pennsylvania, pp. 371–2.

In the Netherlands, rutabaga is traditionally served boiled and mashed. Adding mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot ( English: mash pot), a dish often served alongside smoked sausage. Continue chopping the rutabaga until you have one- to two-inch cubes (or whatever size you desire). Keeping the pieces consistent in size will make for even cooking and give you the best texture all around. When to plant turnips in zone 7 is between August and October – times vary in each growing zone. Turnips generally have slightly conical roots, although they also sometimes grow rounded. The shoulders, or the tops of the roots which protrude out of the ground, are usually purple, with the rest of the root fading to white or yellow.Epidemiological studies suggest that brassica vegetables in particular are protective against cancers of the lungs and alimentary tract. Once you have your rutabaga chopped up and ready to go, you can roast it or boil and mash it for a side dish, or you add it to a hearty soup or stew with potatoes or other root vegetables. Rogers, Nicholas (2002). "Festive Rights: Halloween in the British Isles". Halloween: From Pagan Ritual to Party Night. pp. 43, 48. Oxford University Press. Sequels [ edit ] Frontispiece of the 1922 first edition of Rootabaga Stories. Illustration by Maud and Miska Petersham. Brassica napobrassica". International Plant Names Index (IPNI). Royal Botanic Gardens, Kew; Harvard University Herbaria& Libraries; Australian National Botanic Gardens . Retrieved 30 October 2009.

Zohary, Daniel; Hopf, Maria; Weiss, Ehud (2012). Domestication of plants in the Old World: the origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin (4thed.). Oxford: Oxford University Press. p.139. ISBN 9780199549061. Remove Greens:If the turnips or rutabagas come with their greens attached, remove them before storing them. Bake the gratin covered in aluminum foil for 30 minutes or until the vegetables are fork-tender. Remove the gratin dish from the oven, uncover it, and top with the shredded Gruyere.Verkerk, R.; Schreiner, M.; Krumbein, A.; Ciska, E.; Holst, B.; Rowland, I.; De Schrijver, R.; Hansen, M.; Gerhäuser, C.; Mithen, R.; Dekker, M. (2009). "Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health". Mol. Nutr. Food Res. 53: S219–S265. doi: 10.1002/mnfr.200800065. PMID 19035553. The mineral is crucial to heart function and plays a key role in skeletal and smooth muscle contraction, making it important for normal digestive and muscular function. According to a study published in The BMJ, a higher intake of potassium-rich foods is associated with a 24 percent lower risk of stroke. a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p.72. ISBN 0415927463. 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.