Most are white, also yellow Larger, denser, and sweeter than turnips
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1 TURNIP/RUTABAGA Heavy for their size, no soft spots or cracks. Turnip greens can be removed and used like kale or mustard greens. Small and medium sized turnips are sweeter. Cut roots into wedges and peel. Refrigerate for up to 3 weeks in a plastic bag. Before using peel the waxy outer covering from the sliced rutabaga with a paring knife. Turnip Most are white, also yellow Baby turnips can be harvested early and eaten raw Boil, steam, sauté, or roast; pre-cook before adding to soups and stews to avoid overpowering the dish. Can also be cooked and mashed with butter and a bit of honey or brown sugar. Most are white, also yellow Larger, denser, and sweeter than turnips Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:
2 Nutrition Notes Vitamin C is an antioxidant that protects against cell damage. Vitamin C forms collagen, a fibrous protein that helps build connective tissues that hold together structures of the body. Collagen is the most abundant protein in the body and occurs mainly in skin, bone, tendon, and teeth. Vitamin C is also part of many hormones. It enables the immune system. Most fruits and vegetables are good sources. Turnip Find recipes & videos at igrow.org Roasted Root Vegetables Ingredients 4 medium root vegetables (use a variety of potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 3 Tablespoon olive or canola oil 3 Tablespoons Parmesan Cheese Directions 1. Preheat oven to 350 degrees 2. Cut vegetables into large chunks. 3. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well. 4. Spread an even layer on a baking sheet. 5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender. Makes 4 Servings Nutrition Facts per Serving: Calories 240; Fat 12g; Cholesterol 5mg; Sodium 200mg; Carbohydrates 30g; Sugar 19g; Fiber 9g; Protein 5g Sources:
3 TURNIP/RUTABAGA Heavy, no soft spots or cracks. Small and medium sized turnips are sweeter. Before using peel the waxy outer covering from the sliced rutabaga with a paring knife. Refrigerate for up to 3 weeks in a plastic bag. Turnip greens can be removed and used like greens. Cut roots into wedges and peel. Boil, steam, sauté, or roast; pre-cook before adding to soups and stews to avoid overpowering the dish. Can also be cooked and mashed with butter and a bit of honey or brown sugar. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
4 Roasted Root Vegetables Ingredients: 4 medium root vegetables (use a variety of potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 3 Tablespoon olive or canola oil 3 Tablespoons Parmesan Cheese Directions: 1. Preheat oven to 350 degrees 2. Cut vegetables into large chunks. 3. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well. 4. Spread an even layer on a baking sheet. 5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender. Makes 4 Servings Nutrition Facts per Serving: Calories 240; Fat 12g; Cholesterol 5mg; Sodium 200mg; Carbohydrates 30g; Sugar 19g; Fiber 9g; Protein 5g Sources:
5 Turnip/ South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
6 Turnip/ South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
7 Roasted Root Vegetable RUTABAGAS Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving Root vegetables (potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes) Carrots, chopped Onion, chopped Olive or canola oil Parmesan cheese 3 large (3 cups) 2 large (1 ½ cups) 1 small (1 cup) 2 ½ Tablespoons 2 ½ Tablespoons 4 large (4 cups) 3 large (2 ½ cups) 1 large (1 ½ cups) 3 ½ Tablespoons 3 ½ Tablespoons 6 large (6 cups) 4 large (3 ½ cups) 2 small (2 cups) 5 Tablespoons 5 Tablespoons Directions: 1. Preheat oven to 350 degrees. 2. Cut root vegetables and carrots into large chunks. Finely chop the onion. 3. Place in a medium bowl and pour oil over top. Add Parmesan cheese, or seasonings (if desired) and mix well. 4. Spread an even layer on a baking sheet, or 2 if making the larger sample size. 5. Bake for about minutes, or until tender. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Roasted Root Vegetables. Transport to the store in a crock pot set on warm. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates or in a plastic cup. Ask parent s permission before children may sample. Ask them if they use rutabagas often in their meals. Ask them if they could use this recipe. Remind them that this can be served as a side to meat, fish, or chicken. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication:
Wash before eating. Pods are low in fiber Snap pods and eat with the peas inside
PEAS Peas are a member of the legume or bean family. Peas can be eaten fresh or cooked by steaming, sautéing, or stir-frying. Pea plants develop pods that enclose fleshy seeds. Pod thickness depends on
More informationAdd cooked peppers to pasta, Chinese or Mexican dishes. Skin should be firm, stem fresh and green. Avoid soft spots or wilted peppers.
BELL PEPPER Eat raw with a dip, in salad, or grilled. Variety of colors red, orange, yellow, purple, green; variety of sizes and shapes. Add cooked peppers to pasta, Chinese or Mexican dishes. Skin should
More informationRaw carrots are good for snacking or adding to salads. Carrots can also be white, yellow, red and purple.
CARROT Scrub all soil from carrots before eating or cooking. If desired, peel with a vegetable peeler. Baby carrots are slightly shorter carrots that have been peeled, trimmed, and packaged. Carrots team
More informationBright pink to bright red stems Common for home growing, pies, freezing, and canning
RHUBARB Select firm, red stalks; usually those that are deep red are sweeter and richer, green stalks may be sour. If rhubarb is purchased with leaves or roots, it is important to remove them, they are
More informationSimilar to All American variety parsnips Generally thinner than typical parsnips
PA R S N I P Parsnips look like a white to cream colored carrot, growing 8-12 inches long. They have a nutty, celery flavor. Pick firm and dry parsnips. They can be stored in the refrigerator in an unsealed
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ONION Onions are yellow, red or white. They have firm flesh and dry, crackly outer skins. Avoid any soft spots or sprouts. Onions may be eaten raw or cooked. To prepare, remove outer layer of skin and
More informationLeading commercial variety for drying and canning Small, medium fruit; golden yellow skin and dark red blush
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GARLIC A bulb covered with dry, loose outer skin, made up of individual cloves; skin must be removed. Select plump, dry and firm heads with a smooth white covering. Choose large sized bulbs with roots
More informationAfter cooling, remove from the skin, and puree with a food processor or potato masher. Store in a cool, dark place for two months.
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More informationGrown specifically for use in making wine Cold hardy varieties: Frontenac, Marquette, Frontenac Gris, LaCresent
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More informationKnown for crispy leaves and mild flavor Pale green leaves are packed tightly together
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More informationAlso added to salads to provide crunch. After collecting from the flower head, the shell must be removed before eating.
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