De Ma Cuisine



October 2011



Scalloped Rutabagas and a Giveaway

Written by , Posted in Abundant Harvest Organics, Cheese, Contests, Dinner, Sides, Thoughts


I have not always been passionate about food, or healthy eating, or eating fresh, local, in season produce. I am now. If you and I have had a conversation about menus and food, I’ve probably told you about Abundant Harvest Organics. It has become something that is really important to me. We heard about Abundant Harvest Organics from the Shinns, our good friends. They offered us a carrot, and we were hooked. We’ve been subscribers ever since we ate that carrot in 2007. We’re now eating better, healthier, more well balanced meals and are supporting local farmers who are providing us with amazing, fresh, ripe, affordable produce.

In this pre-made, preservative-happy food society that we live in, I think we’re losing a lot by not eating enough fresh fruits and veggies. I would like to challenge you to think outside the box a little, and get into a different kind of box.

About Abundant Harvest Organics and Who They Are

A few excerpts from their website, “Just like many of you, we have been on a journey to live and eat more healthfully. Our desire for affordable, chemically unaltered food led us to develop Abundant Harvest Organics. We have discovered an approach to natural food distribution that will deliver seasonal organic produce at conventional prices fresh from the field.”

Abundant Harvest Organics is an alliance of small family farmers in Central California dedicated to growing superior organic produce and getting it to you in the simplest manner possible and without the use of chemicals or packaging materials.”

“Here is what we do best:

Organic produce only – we don’t substitute! 

Unparalleled taste: varieties are chosen and harvested for taste and nutritional value rather than shelf-life and aesthetics

Superior quality and value, fairly priced significantly below retail value of the same product from your grocer

In Season: our produce is always fresh from the field

Locally grown: investing in our community’s people, its resources, and its physical, as well as economic health

Fresh, fresh, fresh: from the soil to your dinner table!”

The Giveaway!!


Before I tell you how you can enter, I must also note: The point of this isn’t just to give you something for free. Don’t get me wrong, I’m all for free things and love to enter contests. But, my purpose in this is to introduce you to Abundant Harvest Organics and all that they have to offer. I want you to try it! In my opinion, once you taste it, you’ll be sold. Yesterday, my friend Joanna from Waterfall Creative came over for lunch. We had Stuffed French Toast (in preparation for a guest post I’ll be doing over on her blog) and Honeydew Melon. She tasted the melon, looked up at me almost in shock, and said, “Is this from Abundant Harvest?” It was. She said she’d never had melon so good.

To enter*: Leave a comment on this post.

To enter* a second time: Post about this giveaway on Facebook/Twitter/Google+ or Pin it on Pinterest. Then comment that you’ve done this (and provide a link to it, if possible).

*Please note, you must be able to pick up from one of AHO’s delivery sites (in California) to be eligible to win (sorry to any who will miss out).

Giveaway closes Monday November 7th at noon (PST). (Gift box will be available for pickup the week of November 14th.)

And the winner is…Randy Karman! Thank you to all who entered!! Congratulations, Randy! Please let me know by Thursday November 10th which delivery site you’d like to collect your winning box from!

If you didn’t win, but still want to get started with Abundant Harvest Organics, you can visit their website for more details. And, don’t forget to stay tuned for the new cooking show A Cooking Show with Rachel O. Featuring Abundant Harvest Organics produce being cooked by me. Should be fun!

In case you’re like me and don’t know what to do with Rutabagas (well, I do now), here’s a recipe that I made up!

Scalloped Rutabagas

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 2


  • 1 rutabaga, sliced about 1/4" thick
  • 1/2 C Greek yogurt
  • 1/3 C cheese (or more, if you like things cheesy) (cheddar and parmesan), divided
  • 1/2 onion, chopped
  • 1 clove garlic, diced
  • 1/4 to 1/3 C milk
  • 1-2 T flour
  • pinch cayenne
  • 1 t fresh thyme
  • 1 t fresh parsley
  • 1 t spicy brown mustard
  • 1 t olive oil


  1. Whisk yogurt, milk, cheese (reserving a bit for topping later), garlic, onion, spices and mustard in a bowl.
  2. Grease a smallish baking dish (I think I used an 8x8 Pyrex) with oil. Place a layer of rutabaga, sprinkle with flour, top with cheese sauce. Repeat until all ingredients are gone (except set aside cheese).
  3. Bake covered at 350F for 60 minutes (or until rutabagas are no longer crisp). Uncover, sprinkle with remaining cheese, bake for 20 minutes more.
  4. Serve and enjoy! (I served them with Roast Beef and Wilted Greens.)

If you’re an AHO subscriber, don’t forget to use the Menu Featuring Abundant Harvest Organics Ingredients!

This giveaway was sponsored by Abundant Harvest Organics. Thank you, AHO for being willing to donate this box of produce!

Note: I do not work for Abundant Harvest, but have occasionally received complimentary produce for my help with various things. They have not asked me to post menus or promote them on my blog. If I post about them, it’s because I love their produce and the organization and want as many people as possible to know about them and use their produce with ease.



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  1. Dawn Schlup
  2. Randy Karman

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