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June 3

June 3

Read about how Frost Beer is made in Food For Thought!


Frost Beer Works will be at the Co-op June 8th (3-5pm)


Garin and Christina Frost of Frost Beer Works

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Rutabaga Recipes PDF Print E-mail

2 Tbsp. olive oil or other vegetable oil
1 – 1½ tsp. chili powder
1 tsp. garlic powder or 1-2 cloves garlic, minced
1 tsp. sugar, honey, or maple syrup
½ tsp. paprika
Dash of cayenne (optional)
4 medium-sized rutabagas, peeled and chopped into pieces about 1-2 inches long and 1 inch wide
1 medium onion, sliced thinly

Preheat oven to 400 degrees. Mix oil, spices, sugar, or honey together in a bowl. Toss peeled rutabagas with spice mix, sliced onions, and oil. Transfer to roasting pan or oven-proof casserole dish, spreading pieces out evenly. Bake for 20 to 25 minutes until tender and lightly browned, stirring every 5-10 minutes. RUTABAGA CUSTARD
(Adapted from From Asparagus to Zucchini by Madison Area CSA Coalition, 2004)
 3 medium-sized rutabagas, peeled and cut into strips or chunks about 1 to 1 1/2 inches wide
 3 apples, peeled and quartered
1 Tbsp. maple syrup
½ tsp. coriander
¼ tsp. ginger
1/8 tsp. nutmeg
Pinch salt
1 Tbsp. honey
2 eggs
1 cup milk or cream

Heat oven to 375 degrees. Put peeled rutabaga strips or chunks and apple quarters into steamer and cook until soft. Apples will take less time than rutabagas so they can be cooked separately or taken out before the rutabagas. Mash or puree them all and add the other remaining ingredients. Pour into custard dish or dishes and bake for 15 minutes, then turn the oven down to 350 and bake for another 20-25 minutes until custard is firm. Makes 6 servings