Rutabagas were new to me
when I first paired with Jean.
At Thanksgiving and Easter dinners
her grandpa Frank, her spinster cousin,
mom, dad, and a tribe of handsome
brothers dined in near silence
at a great green table
with fierce griffins underneath.
I would wonder if their quiet
was about secrets or something wrong
but now I think it was
just how they gathered.

Rutabagas were on the table.
I had to ask Jean what they were.
My first mouthful tasted
like something in a gunny sack;
nothing like a wine
from which an epicure, or would-be epicure,
might claim to read the soils
in which the grapes were grown.
She said she loved their dug-up texture,
the hint of dirt
that couldn’t be baked away,
how they left the tongue
with a rumor of something
underground and dark.

Autumn vegetables suit her,
I think, and none more than rutabagas,
so reluctant to have left the ground.
~James Silas Rogers, “Rutabagas: A Love Poem” from Sundogs

It’s true. We had never eaten rutabaga before this Thanksgiving. It is an otherworldly thing that looks like it would rather stay out of sight in the ground. Rutabagas get no respect because they appear rough and tumble, though in actuality they are exceedingly humble with a shy sense of humor.

Our son Ben is an innovative cook and loves to try new things for family get-togethers. This week our dinner was graced with peeled, diced and roasted root vegetables including this new addition. These all came direct from our garden – hiding deep in the soil one minute and roasting in olive oil and seasonings the next: beets, carrots, leeks, garlic and this absolutely ginormous and homely-looking rutabaga.

This is Dan’s first year of planting rutabaga seed, having experimented with turnips previously; we were impressed with the growth of roots up to the size of a melon. It was a great addition to the roasted vegetables, tasting of an earthy but slightly sweet essence of the soil that nourished it.

Rumor is – rutabagas will be back in the garden plan for next year. There is just something exceptional about a scabby-skinned, pock-marked and bumpy vegetable that prefers to stay tucked away in the dark underground, but when chosen, picked and brought into the light, happily feeds a family for a week.

May we all have the heart of a rutabaga.