Rutabaga is a root vegetable that originated as a cross between the cabbage and the turnip.  The rutabaga is of European and Siberian origin and was introduced to this country in the early 19th century.  In Europe, it is known as a Swede, Swedish turnip or yellow turnip.  

It is part of the Brassica family which includes turnips, cabbage, and kale.    Rutabaga is usually harvested in the fall and is a dependable, long-lasting storage vegetable.  Select a rutabaga that is firm and heavy for its size; the skin should be smooth as any wrinkling indicates that it has lost its moisture.  

Preparation: The roots can be steamed, boiled, baked, sautéed, stir-fried, or mashed.  Its leaves can also be eaten like other leafy greens like collards, turnip, or other cooking greens.