Rutabaga is a great root vegetable that can be eaten raw, grated on a salad, or cooked. I love it in soup, but it can also be boiled and mashed up with potato to give your mashed potatoes more nutritional value. Boil it up on it's own and experiment, or go to this link and find something to make your mouth water: http://allrecipes.com/recipes/everyday-cooking/seasonal/winter/rutabaga/Newest.aspx Also, here is an absolutely yummy, yet easy salad recipe for using your watercress. Just wait for an avocado to ripen up and you can dish up a gourmet salad for your family:
Avocado and Watercress Salad
1/4 rice vinegar (I've used other vinegar in a pinch)
1 Tb grated sweet onion (or regular) using large holes of box grater
1/4 finely grated peeled Gala apple (small holes of grater)
1 tsp sugar
4 tsp soy sauce
3 Tb veg oil (I use olive oil)
6 c watercress, thin stems and leaves only
1 firm ripe avocado
Sitr together first 5 ingred. until sugar is dissolved then stir in oil. Toss with watercress just before serving. Quarter and peel avocado. Cut crosswise into 1/4" thick slices and gently toss in.
Regular Share
Green Beans, FL
Eggplant, FL
Broccoli
Yellow Pepper
Lettuce, 2 heads
Garlic
Ginger
Watercress, FL (Redlands gets Spinach cuz they ran out!)
Rutabaga
Cherry Tomato, FL
Avocado, local
Cantaloupe
Banana
Grapefruit
Kiwi
Fruit Share
Navel Orange, FL
Gala Apple
Concorde Pear
Mini Watermelon
