The Skinny: Not everyone is familiar with Rutabaga.  We all should be.  Some say it has a taste slightly sweeter than turnip yet still possessing that turnip tanginess. Our 24 oz packages of Frozen 3/4″ diced Rutabaga give you a chance to try and become fans of this wonderful root vegetable.

Ingredients:  Maine Grown Rutabaga.

Our favorite way to cook: Not sure how to introduce Rutabaga to your family?  Treat them  like potatoes.  Boil, mash, add butter, milk, salt  & pepper.    Substitute rutabaga for potatoes in most all recipes.

Our frozen diced Rutabaga are par-cooked.  This means they are not-fully cooked yet and also that you are in control as to the final presentation and level of tenderness.   Typically plan on steaming or boiling 8-10 minutes to fully cook.  Boil in water or use vegetable or chicken stock.  You can also sautee or roast them up with a little oil.

More ways to go: Try this smokin’ good Rutabaga Chipotle Soup or Rutabaga Puff (hint: you can also make a Turnip Puff with Northern Girl Frozen Turnips – or both!).

Do you have questions about our Northern Girl Rutabagas?  Will you share your recipe and serving suggestion with others?  Here at Northern Girl, we use Facebook to keep the conversation going.  Please like us and help us spread our veggie joy.

The Skinny: Turnips are often overlooked, but should really be on your regular rotation.  This old-school root vegetable is a little bit tangy and a lot healthy.  Our 24 oz packages of frozen diced turnip are sure to put some pizzazz  into your usual veggie fare.

Ingredients:  Maine Grown Turnips

Our favorite way to cook: Our frozen diced turnips are par-cooked.  This means they are not-fully cooked yet –  you are in control as to the final presentation and level of tenderness.   Plan on steaming of boiling 8-10 min. to fully cook.

Not sure how to introduce Turnips to your family?   Treat them  like potatoes.  Boil, mash, add butter, milk, salt & Pepper.  Or use half-potatoes – half-turnips.

Try these easy Mashed Turnips with Cream: 

1 24-oz package Northern Girl Turnips
3 TBS butter, divided
1 cup thinly sliced shallots (or red onion)
1/2 cup heavy cream
1/8 tsp grated nutmeg
Salt and pepper
1-3 tsp minced Italian (flat-leaf) parsley

Directions: Boil turnips for 8 minutes, drain & mash them with a hand-held masher. Heat 2 TBS butter in small skillet over medium heat, add shallots, and cook, stirring often, until tender and golden brown, about 15 minutes. Combine the cream and remaining 1 TBS butter; bring to a simmer and stir into the pureed turnips. Season with nutmeg; add salt and pepper to taste. Place in a serving dish, garnish with shallots and parsley and serve immediately.

More ways to go: Try these yummy Roasted Turnips with Maple and Cardamom (be sure to read their very funny description of the turnip first).   And we love soups, of course; try this Spicy White Bean and Turnip Soup or Silken Turnip and Potato Soup (creamy, but non-dairy).

Do you have questions about our Russet Wedges?  Will you share your recipe and serving suggestion with others?  Here at Northern Girl, we use Facebook to keep the conversation going.  Please like us and help us spread our veggie joy.

The Skinny: It’s time to rediscover Carrots.  Yes, those so-called shaved-down “baby” carrots are convenient, and raw carrots are a healthy snack.  But wait until you taste our French Heirloom Chantenay diced carrots.  Our 24 oz package of Frozen 3/8″ Diced Chantenay Carrots are sure to please. Perfect as a hearty and sweet side dish, incorporated into soups and stews, or as part of a saute.

Ingredients: Maine-grown Chantenay Carrots.

Our favorite way to cook:  Our Chantenay Carrots, like all our frozen veggies, are just par-cooked.  Par-cooked means not fully cooked and that means you are in control as to the final presentation and level of tenderness.   Typically plan on steaming or boiling 8-10 minutes to fully cook.

We love our quick and easy Chantaney Carrots n’ Curry:

1 24-oz package Northern Girl Chantenay Carrots
2 TBS oil
3/4 tsp turmeric
1/4 tsp cumin seed
1/2 tsp curry powder
3/4 tsp salt
1/3 cup water
1 tsp honey

Sauté the spices in oil. Add the water, carrots and honey, and continue to sauté until the carrots are tender. About 8 minutes.

More ways to go: Try your carrots smooth as can be with this Carrot-Thyme Soup with Cream.  And here are two of our favorite dairy-free options: Carrot Soup with Miso and Sesame and Carrot Soup with Ginger and Lemon.

Do you have questions about our Chantenay Carrots?  Will you share your recipe and serving suggestion with others?  Here atNorthern Girl, we use Facebook to keep the conversation going.  Please like us and help us spread our veggie joy.

The Skinny: Our 32 oz. fully-cooked baked Organic Russet Wedges provide a quick and easy way to feed a crew.

Ingredients:  Organic Russet Potatoes.  Certified Organic by MOFGA

Our favorite way to cook: Preheat oven to 400 F. place wedges on baking sheet single-layered, heat for 20 minutes and you have a delicious snack, or side dish.

Our favorite way to serve: Of course you probably will serve your Northern Girl Wedges with the usual cadre of condiments.  You’ve got your Ketchup, Mayo, Hot Sauce, Ranch Dressing, Salsa – you know what you like.   But venture a little bit and  try lightly sprinkling some vinegar over your wedges.  Slather a little pesto over them.  How about Soy Sauce?    Spread some sour cream over them and garnish with chopped chives.   Our Russet Wedges are begging for adornment.

More ways to go: You don’t necessarily need to wait to top your wedges until after they are reheated.   Rub them with Olive Oil first, and sprinkle with garlic salt before re-heating.  Spread your favorite pesto over the wedges and cook as directed above.  Be adventuresome.

Do you have questions about our Russet Wedges?  Will you share your recipe and serving suggestion with others?  Here at Northern Girl, we use Facebook to keep the conversation going.  Please like us and help us spread our veggie joy.

The Skinny: Our 24 oz. Salad Bar Beets are thinly sliced, small 2-3″ beets that are fully-cooked by steam-roasting then quickly chilled before packaging.  Keep refrigerated until use.

Ingredients: Organic Maine Grown Red Beets.    Certified Organic by MOFGA

Our favorite ways to serve: As their name implies, our Salad Bar beets are perfect for salads and eating exactly as is.  Or first splash with vinegar and salt.   You can heat up for a side dish, or keep cold.  The choice is in your hands.

More ways to go: Go diner-style at home with Red Flannel Hash.

Here’s what you’ll need:

4 TBS butter
1 cup chopped onion
1 ½ cups chopped cooked corned beef
1 ½ cups chopped Northern Girl Salad Bar Beets
1 ½ cups chopped cooked potatoes
1 tsp Worcestershire sauce (optional)
1/4 cup chopped fresh parsley (optional)
Freshly ground black pepper to taste

Here’s what you’ll do:

Heat butter in a heavy pan on medium heat. Add onion and cook a few minutes, until translucent.   Stir in corned beef Stir in corned beef and Beets.  When nicely browned, remove from heat.  Sprinkle in some Worcestershire, parsley, ground pepper, and salt (all optional.) Serve plain or with fried or poached eggs.  (Optional: Make it a truly Northern Girl Red Flannel Hash by adding in our Aroostook Roots Medley when you add the Beets.)

One more idea: For a tangy relish, grind 1 cup of our Salad Bar Beets in a blender or food processor and combine  2-3 TBS prepared horseradish.

Beets can stain.  Click here for a link with advice on how to clean beet stains.

Do you have questions about our Salad Bar Beets?  Will you share your recipe and serving suggestion with others?  Here at Northern Girl, we use Facebook to keep the conversation going.  Please like us and help us spread our veggie joy.

The Skinny: Our 24 oz. Fresh Organic Aroostook Roots Roasting Medley is a combination of  3/4″ diced organic Maine grown potatoes, carrots, rutabaga, and turnip.  Perfect for roasting and for soups.

Ingredients: Organic Potatoes*, Organic Carrots, Organic Rutabaga, Organic Turnip.   * To prevent browning of potatoes we add small amounts of ascorbic acid, table salt, and citric acid.   Organic Certification by MOFGA.

Our favorite way to cook:  It’s easy to roast our Aroostook Roots Medley.  Pre-heat your oven to 375 F.  In a big bowl, toss them with plenty of salt and pepper and good extra-virgin olive oil.  Spread the vegetables out on a baking sheet, making sure they’re all in one layer. You don’t necessarily need a lot of space in between pieces, but definitely don’t crowd them on top of each other. Put in oven, in the middle or top rack.  Now no rushing.  This is slow-food.  Hang out. And they will need a little attention – turn them over a few times over the course of the next 45 minutes to 1 hour to assure the beautiful carmalized brown slightly crusty veggies you are looking for. Every oven is different. If they are browning too quickly, simply turn down the temp.  Your carrots and rutabaga will be the last to become fully tender – taste those to assure all your veggies are fully cooked.

Our favorite way to serve: There is absolutely nothing wrong with serving your roasted vegetables as is, but you should feel free to fancy it up. A sprinkle of good vinegar is always nice, a brightness to contrast with the deep, dark caramelized flavors. Or toss in some toasted nuts for richness, or maybe some raisins for a little sweet-tart action. Fresh hearty herbs, like thyme and oregano, are killer; adding them while the vegetables are still hot will help to bring out their flavor. And shaved hard cheese, of course, is a strong move.

Want to turn it up a notch?  Add some cloves of garlic, wedges of onion, chopped winter squash, tofu, 1″ chunks of bell peppers, halved brussels sprouts – almost all veggies will be enhanced by roasting.   Some veggies, say broccoli, you may want to add later during cooking as to not over-cook.  Remember though to make sure all your veggies are well coated with oil, salt and pepper.

More ways to go:
Perhaps the easiest way to serve our Aroostook Roots Medley is to slide them under your Pot Roast, Chicken, or other cut of meat that you plan to roast or braise.  Easy.  Delicious.  Do it.

Do you have a favorite Chicken Soup or Beef Stew Recipe?   Use our Aroostook Roots in place pasta or rice from your recipe.

Do you have questions about our Aroostook Roots Medley?  Will you share your recipe and serving suggestion with others?  Here at Northern Girl, we use Facebook to keep the conversation going.  Please like us and help us spread our veggie joy.

Our Fresh Organic Aroostook Root Roasting Medley and our fully-cooked Organic Salad Bar Beets are available in convenient 24 oz packages and include sample recipes.

Our fully-cooked Baked Organic Russet Wedges are packaged in family-sized 32 oz. packages and can be prepared in a short 20-minutes that are a sure to be a crowd-pleaser.

Also enjoy our Frozen Rutabaga, Turnip, Veggie Fries, and Root Medley in convenient 24 oz. sizes available in your grocers freezer shelves.

It is now easy to order and receive Northern Girl products for your school, hospital and restaurant.   Contact Aroostook Foods today for pricing and their delivery schedule at 498-8006

We are just about ready to launch here at Northern Girl, LLC.  Crops are being harvested as we speak, the kitchen has been given a top-to-bottom cleaning and outfitting, and our packaging details are being finalized.  As the cold weather moves in next week, my mind turns readily to the kitchen – I’m looking forward to baking off batch after batch of Northern Girl’s Roasted Root Veggie Medley to bring to the office for group lunch!