Winter Recipes: Ruttabaga and Turnip Slaw

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Eat Local, Even in Winter

• Eat local, know your farmer know your food!
  
• Shopping  & eating local
  
• Resolve to eat consciously
• Parsnips and Pizza?
  

This recipe was inspired by all of the bounty found at Winter Fare in Northampton a couple of weeks ago.  Funny looking ruttabaga and gorgeous scarlet turnip lend themselves well to a slaw giving you fresh flavors even in the dead of winter.

The ruttabaga is sometimes spelled, rutabaga and is known by many names. Yellow turnip, swede, neep, snaggers and kalrot are but a few the different nationalities of northern Europe bestowed upon this root vegetable.  Like the turnip they are a good source of beta carotene, vitamins A and C.  They are both delicious when cooked, mashed and prepared like potatoes.  This recipe calls for them raw and makes the most of their subtle sweetness. 

If you want to make the most of the seasons bounty yourself, visit Winterfare in Greenfield, February 6th.  If you go, bring more than one bag, there is so much more wholesome food to pick up than a couple of interesting turnips.

• 1 ruttabaga, peeled  and cut in match sticks
• 1 scarlet turnip, peeled  and grated
• 2 large carrots, peeled  and grated
• 2 large parnips, peeled  and sliced
• 1 medium red onion, peeled  and sliced
• 1 tbsp Garlic Ginger Salt
• 1/2 cup Local Cider Vinegar
• 1/4 cup canola oil
• 1/3 cup pecan halves
• 1/3 cup feta (optional)
• 1/4 cup craisins

Prepare vegetables first.  Mix together in a serving bowl.  Toss in Garlic Ginger Salt, followed by oil and vinegar.  Allow to sit and marinate for 30 minutes.  Fold in remaining ingredients. 

On a busy night this is a wholesome meal in itself.  For a meal with more than one dish, a favorite way to enjoy this is with a sensational white fish called Barramundi.  A local favorite is from Australis and can be found at Wholefoods and Big Y.