A day on, not a day off, for local food organizations. Haggis and mashed rutabaga for Burns Supper. And, ranchers get critical of federal beef checkoff program.
Josh Ploeg travels around the country throwing dinner parties. Daniel Orr plants potatoes and preserves grape leaves. And, farmers take a chance on new crops.
We're using beef brisket in the stew, a tough cut of meat, because we're going to be cooking it for hours.
This recipe combines the rutabagas with potatoes for a twist on your traditional mashed potato recipe.
Root vegetables are loved by folks dedicated to eating locally and seasonally in the cold months. Check out this rutabaga mash paired with a fresh salad.
Earth Eats contributor Alex Lopez went on an adventure this week in search of turnips to make a spiced, braised, tagine style, root vegetable dish.
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