jaeleslie

The best thing I have found to do with rutabagas is to put them in beef curry. Tonight there was a bit too much cayenne in Ye Olde Familie Recipe curry for the more Norwegian tastes among us. If they are mild-tasting swedes they are good sliced thin and braised in beef broth, or with some butter. But these root vegetables are often large and there is a limit to how much one can eat at a sitting, in this fat and well-fed time, so you can be carving off of a single one for days on end.

All those suggestions one reads about making a slaw of grated rutabaga or turnip have not worked so far. I am preferring the large napa cabbage for that anyway, the last of winter harvest, which I have been carving slabs from for the last month, still sweet and mild.

It's time for new spinach anyway. The vegetable box today was full of delights in store. I am going out to deadhead all my tulips now while the light holds. This is the first day this week I have had a nice high-pressure relief from the rheumatism. The blue geranium I got from the neighbor's sale last year has grown quite large, and combines well with the pale pink wild geraniums in the oak shade.

Welcome home olivia_circe!