In my extended-season CSA basket, I received yesterday some rutabagas. Also known as a swede, Swedish turnip, yellow turnip, or wax turnip, these root vegetables prompted the question: "What to make?"

I turned to The Finnish Cookbook by Beatrice Ojakangas as I know that rutabagas are a popular ingredient in Finnish cooking. Here is a simple recipe for Lanttulaatikko, or Rutabaga Casserole:

2 medium rutabagas, peeled and diced (about 6 cups)
1/4 cup fine dry bread crumbs
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

Cook the rutabagas until soft (about 20 minutes) in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in the nutmeg, salt, and beaten eggs. Combine with the mashed rutabagas. Turn into a buttered 2 1/2 quart casserole, dot the top with butter, and bake in a moderate oven (350 degrees) for 1 hour or until lightly browned on top. Serves 6 to 8.

Ms. Ojakangas notes: "You may use either turnips or rutabagas in this dish. This is an old, traditional dish which is (or was) always part of the Christmas dinner menu."

-Karen

The inaugural debate that just took place in University of Vermont's new Janus Forum was "Buy Local or Buy Global: A Debate." Scholar-in-residence in Environmental Studies Bill McKibben, a recognized local advocate, debated George Mason University economist Russell Roberts on the merits of buying locally versus globally. Who do you think came out on top??? Follow the link above to find out!

-Karen

A documentary that had its North American premiere back in September, Food Fight, is still getting buzz. Food Fight takes a look at how American agriculture policy and food culture developed in the 20th century as well as how the California food movement has emerged as a counter-culture to big agri-business. This film is by Chris Taylor in Association with November Films.

-Karen

Sustainable sushi guides are a great idea, but are they user-friendly? Jenny Slafkosky, an Oakland Tribune correspondent, doesn't find these sushi guides easy to use. And my guess is that if they aren't easy to use, then people won't use them. As a vegetarian, I have gotten out of facing this conundrum. How about you -- have you tried using any of the seafood guides? How user-friendly did you find it to be?

-Karen