WHAT'S IN Season TODAY?

Rutabaga & Swiss Chard.

- Jennifer Dunlap

Rutabaga, also commonly known as Swede, is a cruciferous vegetable. The seeds can be sown in the warmed late summer/early fall earth to be harvested in the winter. Each plant can become rather large, 3 to 5 pounds— If you want to use a container to grow them it will have to be fairly big. The leaves can be eaten and the roots have a mild cabbage flavor, which is high in potassium and vitamin C, with some magnesium and calcium. These hardy roots can be stored up to 3 months in the vegetable crisper drawer.

Swiss Chard, particularly rainbow or bright lights chard, is a beautiful addition to a winter garden plot or containers. The vivid stems brighten the dreariest of winter days. If you live in a place where the winters are mild (30 degrees F and above) sow seeds at the end of summer and harvest throughout the season.

Rutabaga-Bacon Hash

YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

3 slices bacon

3 cups peeled and chopped rutabaga (cut into 1-inch cubes)

1 cup finely diced white onion

2 teaspoons apple cider vinegar