A Simple Idea

Corbin Hill Food Project started from a simple idea but has faced many obstacles over the last nine years. Dennis Derryck, President and Founder, speaks on these obstacles and the process of overcoming them.


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We need YOU!

It takes a team full of people to make real change in our communities. Join our band of social activists and community leaders by visiting our VolunteerMatchNYC Service page or simply emailing our Outreach Coordinator at claudia@corbinhillfarm.comFarm Site Assistants receive complimentary fresh produce when they volunteer at sites.


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Rutabaga is a root vegetable that’s often under-appreciated. It’s unique, sweet, turnip-like flavor is perfect for boosting the taste of many dishes. Looking for a quick and easy way to prepare your fresh rutabagas? Try the following mashed rutabaga recipe for a simple side dish your family will obsess over.

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Ingredients
 

2 to 3 pounds rutabagas
2 teaspoons salt
1/3 cup butter
1/2 teaspoon freshly ground black pepper

Recipe adapted from The Spruce
Cook Time: 40 mins

Directions

1. Peel rutabaga; cut into chunks.Put the chunks in a large saucepan and cover with water.Add 1 teaspoon of the salt.Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.Drain and let them dry in a colander or in the pan with the top ajar.

2. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.

Quick Tips

Pack mashed rutabaga into freezer storage bags and squeeze out as much air as possible.

Freeze for up to 12 months. Reheat frozen mashed rutabaga in a saucepan over medium-low heat. Cook, stirring frequently until the rutabaga is hot.