The greens are unbelievable; the best I've ever tasted, and you won't find those at the grocery store.
Sow 1/2" deep in a loose, rich, well-drained soil and full sun. Keep soil moist. Thin seedlings to six-eight inches apart. It takes about 100 days for the roots to mature so if you plan properly, you can harvest them just after your first expected frost date.
Rutabagas can be bothered by any pests that attack crops in the cabbage family. Pick them off at first site.
Cut the greens off before storing them in a cool (32 degrees F.), humid storage area, like a root cellar, or in the refrigerator. They can store for up to four months in perfect conditions.
The rutabaga was first described by Swiss Botanist Caspar Bauhin in 1620. Champion A Collet Rouge has been popular in Europe since the 1850's.