As the weather turns colder, many people will begin to correlate a nip in the air with stew in their bowl. It's true that winter lends itself to all the heartiness and warmth that a good stew can provide.
Everyone has their own recipe for either a beef stew, turkey stew, and even a vegetable stew.
But one root vegetable that you should consider for your next stew is a local and very affordable one called rutabaga.
This article from the Wisconsin State Journal has a breakdown of what is and what's inside a rutabaga, or "Swede" as they call it in Europe.
I personally enjoy cooking rutabagas in beef stews (or you can substitute venison this time of year), because it's hearty, can withstand long cooking times and has a fairly neutral flavor.
Another great way to enjoy this root vegetable is roasting a couple different root vegetables together.
I recommend finding rutabagas at your local grocery store or look for them at your winter farm market (which are now open for business on Saturdays in both downtown Green Bay and Appleton. Check local listings for exact time and location.