What does one even do with Rutabaga? I love to mash them. These beautiful roots are sweeter than a turnip, and mashing them really brings the flavor to your plate. Pro tip: you can save the prepared rutabaga in the freezer for up to a year! I put them in a ziplock and squeeze all the air out and flatten it so it thaws quickly.
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 INGREDIENTS

• 2-3 lbs rutabaga (2 of our pints)
• 2 tsp salt
• 1/3 cup butter
• Black pepper to taste

METHOD

1. Peel and chop the rutabaga into chunks
2. Put in a sauce pan and cover with water
3. Add 1 tsp salt
4. Bring the water to a rolling boil, cover and simmer for 25-30 mins (until tender) 
5. Drain them!
6. Mash with the butter, the rest of the salt and some pepper

You cant go wrong with these, you can add carrots for color, or you can sub sour cream for the butter. Basically treat them like mashed potatoes!

Recipe:  Garlic Roasted Radishes; Recipe compliments of Mary

Wondering what to do with all of our beautiful radishes?  Do you have a lot of garlic on hand? This is an easy Tried-and-True recipe that works well with any of our radish varieties, just pick your favorites! 

INGREDIENTS

• 2 Pints of our radishes (watermelon is my fav) ends trimmed and cut into 1 inch thick slices
• 2 Tbsp olive oil (or coconut oil/avocado oil/melted butter)
• sea salt and black pepper to taste
• 4-6 cloves of garlic, finely minced (you can also use frozen scapes ~5 of them) 
• 1/4 tsp dried chives or parsley or dill

METHOD
Preheat the oven to 425
1. In a bowl, toss your sliced radishes with oil, salt, and pepper until coated
2. Spread radishes out on a roasting pan, don't overcrowd
3. Bake for 20-25 minutes, tossing once. Add the minced garlic, or toss the scapes with a little oil and add them. Bake for another 5 minutes or until radishes are golden brown and cooked through. optionally serve with side of ranch for dipping/drizzling and garnish with parsley, dill or chives

I got some wonton wrappers from the grocery store. I though, hmmm, this seems like a great idea. Some baked vegetable bites. And I was right! (Along with all those that have know and come before me.) As an example of how casual you can be, here is how Jim and I made ours. We really just grabbed the various, co-mingling roots from the drawer- half a cabbage, a couple carrots, some turnabaga, a gorgeous watermelon radish, some frozen peas too plus some items from the counter-onions and garlic. I sauteed all this in a tall pot with some grated ginger (from the fall harvest!), turmeric, cayenne pepper, black pepper, and salt. The rest was by the recipe below. Man! They were delicious. 

Vegetable Cream Cheese Wontons! Recipe from Simply Recipes 
INGREDIENTSFor the wontons:

• 4 1/2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon minced ginger (from a 1-inch piece of ginger)
• 5 cups thinly sliced Napa cabbage (green cabbage is also ok)
• 1 large carrot, grated (about 1 1/3 cups grated)
• 3/4 cup frozen peas, thawed
• 2 scallions, thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon toasted sesame oil
• 1 large egg
• 48 to 50 square wonton wrappers (we used Melissa's- they were close to the smoothies in the veggie section of the grocery) You can also make your own if you want to spend a little more family time in the kitchen.
• 4 1/2 to 5 ounces cream cheese

For the dipping sauce (optional):

• 3 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 3/4 teaspoon toasted sesame oil

METHOD1 Prepare the filling: Heat 1 1/2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat. When the pan is hot, add the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the cabbage and cook, stirring frequently to prevent burning, until it starts to wilt, about 2 to 3 minutes. Add the grated carrot, peas, scallions, salt and sesame oil and cook for another minute.
Turn off the heat and dish the vegetables onto a plate to cool for 10 minutes.
2 Preheat oven to 400ºF. Position an oven rack in the center position. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment won't get quite as crispy on the bottoms.)
Lightly beat an egg for the egg wash and set aside.
3 Fold the wontons: Lay 4 wonton wrappers on a work surface. Place about a tablespoon of vegetable filling in the center of each wrapper. Place about 1/2 teaspoon of cream cheese on top of the vegetables.
Using your fingers, brush the egg wash along the edges of the wonton wrappers. Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other two corners towards the top and pinch them against the first two corners to form a pyramid. Pinch edges of the wrapper together to seal the wonton closed.
Repeat with the other three wontons. Transfer the sealed wontons onto one of the sheet pans and cover loosely with plastic wrap to keep them from drying out.
Repeat filling and folding the wontons until you have filled a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a thin layer of oil on all of the wontons or spray with cooking spray.
4 Bake for 11 to 12 minutes, or until the edges of the wontons are a deep golden brown color.
5 While the first batch of wontons is baking, prepare a second batch of wontons using the remaining filling. Once the first batch is done baking, bake the second batch.
6 To serve: Let the wontons cool for a few minutes before serving. Whisk together the ingredients for the dipping sauce and serve with the warm wontons. These baked wontons are best consumed in the same day.

Same day best is a lie according to us! We ate the cold leftovers while standing at the counter the next night with no complaints except that there weren't more of them!