Rutabaga

Rutabagas were created by Swiss botanist Gaspard Bauhin during the seventeenth century, through a cross between a cabbage and a turnip. The word Rutabaga comes from the Swedish “rotabagge” or “baggy root.” Rutabagas didn’t appear in the United States until around the turn of the 19th century and were first cultivated in the northern part of the country. Rutabagas have a milder taste than turnips, though they do have a similar bitterness. They are easier to prepare than many other root vegetables thanks in part to an easy-to-peel skin. Once the skin is removed, Rutabagas can be sliced, diced, or cut into wedges depending on the intended preparation. Often used in place of potatoes in Swedish and northern European dishes, the Rutabaga is boiled and then mashed or pureed, roasted and even eaten raw. Sautee onions, celery and carrots with diced Rutabaga for the base of a pureed Rutabaga soup.

Tomme Dolce

Andante Dairy’s Tomme Dolce is a firm goat’s milk cheese that has been washed with a local artisan brandy and plum jam. The style is similar to a classic Pyrenees Tomme. It is firm, with an even, closed texture and a wonderful salty-sweet mix with notes of honey, caramel, nuttiness, and almost a garlicky umami character. Pair with Beaujolais style light reds, sparkling wines, or off-dry aromatic white wines like Gewurztraminer.

Largo

Largo is an American triple-cream cheese hailing from California, where it’s produced by Andante Dairy. The cheese is made from pasteurized Jersey cow’s milk and crème fraîche. Underneath its bloomy rind, the texture is soft, smooth, and creamy. The aromas are sweet and pleasant, while the flavors are rich, nutty, mushroomy, and sweet, with a long finish. It’s recommended to serve Largo with fruit jams and pair it with a glass of sparkling wine. The name of this cheese means generous or broad in Italian, referring to a musical term or a tempo mark that should be performed slowly.

Sagne a Pezzi by Rustichella D’Abruzzo

Literally meaning “short broken pieces of lasagna,” Sagne a Pezzi is a deliciously deconstructed version of the classic large-form pasta. Made with durum wheat, these small, curled ribbons of wide, flat pasta are ideal for meat sauces or hearty soups. Since 1924, Rustichella D’Abruzzo has been a family-owned business specializing in authentic, handmade Italian pastas, rice, and grains. Using small-batch production practices and the finest quality wheat, their grains are blended with pure mountain spring water and extruded through bronze, then air-dried for a rustic texture and toasty, nutty flavor.