Rutabaga: An Uncommon Love Story

| 12/29/2010 8:10:50 AM

A photo of Shannon SaiaIt’s coming up on a year since I wrote about my ill-fated love affair with Hansel Eggplant. That was such a heady time – so fraught with emotion and crazy jealousies – so unpredictable and ultimately so disappointing, that I could barely work up the energy to idolize anyone this past year. Oh, I had one Listada DiGandia in the early summer, but I guess he didn’t like me, because he never called me back. The tomatoes showed up and they did their work, but they failed to inspire me the way those yellow and purple heirloom varieties had the year before. The potatoes were quite satisfactory, and fed us generously for almost a full five months. I think we developed a real affection for one another, but still, when it finally came time to say goodbye just before Thanksgiving, it was a lukewarm parting. The sweet potatoes started binge-eating as a result of my inattention, and by the time we were finally able to connect emotionally, they were not the tubers that I once knew, though they’re still hanging around, and we’re still really great friends. My tromboncino squash began the season both flirty and energetic; but soon started trying too hard and was, as it turned out, a little too clingy for my taste. I had no choice but to end that relationship early. Talk about your hostile breakups. I’ve still got pounds and pounds of severed body parts in my freezer!

My greatest relationship this past summer turned out to be not a romance of passionate intensity, but a simple friendship, complete with mutual understanding, trust and respect. The jalapeños – the real workhorses of my garden – were everything that I knew that they would be. I had three of them this year. None were as tall, as broad-shouldered, as robust, or as all-around gorgeous as jalapeño 2009, but what can I say. They delivered well into November before finally being taken out by our first frost. I pickled some this year and even those preserved peppers are fantastic. I’ll be sorry when they’re gone. I’ll be honest, if there’s anyone that I miss as we head into the winter, it’s jalapeño. I anxiously await his return. And I know that he’ll be back. Oh, Jalapeño – you’ve got a friend in me.

Over the past few years, I have to admit that Jalapeño has both turned my head and changed my mind about some meaning-of-life type things. I mean, what is love, anyway, if it’s not rooted in respect? Is passion possible without trust? And what good is an evening of romance if a vegetable isn’t there in the broad light of a summer day when you really need them? I’m through getting all googly eyed over celeriac seeds that don’t get past the spindly hair’s-breadth seedling stage. And I will never again try to grow a white pickling cucumber. Oh, they look so pert and glamorous on the seedling packet, but once I got them in my garden they moved so quickly through their pert and glamorous stage that all I really got were bloated spheres that turned yellow and bitter in the sun and that after awhile I didn’t even bother to pick. And don’t even get me started on muskmelons that start out as robust and sturdy little plants only to find out mid-summer that they just can’t go the distance. Not a one of them put out fruit any bigger than the size of my fist, and even that started to rot more often than not before I even knew that it was there.

About the failures of all three distinct varieties of winter squash – gulp – I cannot even bear to speak.

All of which is to say that I’ve had my fun in the garden over the past three years, but I can see now that it was all only leading up to the moment, recently, when rutabaga took center stage in my life.

Actually we’ve known one another for a couple of years, but I never thought that I could get so attached to that shapeless, purplish body and that sturdy spray of greens. So he comes out of the ground needing something like a shave. So what? He may not get as much admiration or as much press as broccoli. He hasn’t jumped onto cabbage’s lactofermentation bandwagon (though he certainly could). He’s every bit as reliable and as imperturbable as the turnip, but he’s more mild-mannered. Turnip’s acerbic wit quickly overpowers just about any gathering. But rutabaga is mellow. He can walk into any casserole and not offend anybody. He can hold his own with any roasted root, and he really dresses up the mashed potatoes. Even my daughter enjoys rutabaga, though she doesn’t know it. He thickens up her homemade mac & cheese sauce and helps me to sneak a little extra nutrition past the vegetable embargo that is her dinner plate.

Mauldin Carter
1/9/2011 5:48:10 PM

WOW, My nose is red and chafed from the drying of all of my tears. Such a wonderful LOVE story. Rutabagas are close to my heart (through my stomach) and I never could adequately express my love for them so eloquently. I am so grateful to you for your romantic love story. The love of the RUTABAGA will endure as long as man can till the soil, plant the seed, light the fire, boil the root, breathe and of course - eat. Thanks for your beautiful love story! Mauldin by the way they are quite tasty raw. No salt needed.

1/8/2011 11:37:17 AM

I love rutabagas! I put a few seeds in last year but they didn't do much, so I need to do some research about when to plant them and what their favorite conditions are. I wonder if I put them in too late, but I'm not sure. Hopefully I'll get it right next year, because they really are one of my favorite root vegetables. They're so huge from the store that they're ungainly to cut up, but they are well worth the effort.

CIty gone Country
1/7/2011 8:21:57 AM

Shannon! What a great read. Keep writing! Mom always had rutabaga on the table for the holidays and I looked forward to having this special treat. As an adult, I have added this valuable veggie to my family's regular regiment of food staples. We just moved to a large farm in Virginia from Florida and I have a rutabaga patch in the plans for next summer/fall. Glad someone else loves this strong, but mellow member of the garden patch!

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