Lunch

Greens overwintered in our garden and from the CSA box, boiled and seasoned with cider vinegar. Baby rutabaga and turnip overwintered in the garden. The end of a grilled pork tenderloin and cranberry relish from Thansgiving.


The root vegetables had been previously picked, peeled and boiled in lightly salted water, then stored in the regrigerator. (The guinea pig loved the greens.)


Preparation time: 10 minutes


Shopping: none


And boy, you haven't tasted rutabaga until you've have it fresh from the garden. That is pure root vegetable love.