Maybe it’s that great CommonWealth compost. Maybe it’s Lia’s magic. Maybe it’s the perfect variety for this spot. Whatever the reason, we are grateful for the return of baby turnip season! Now come the tender white globes of that distinctive sweet turnip flavor, and the fresh greens to add to fall’s table.

This recipe for a delectable turnip soup is passed along by a friend whose mother made it perfectly. The adventure of this recipe is that there are no exact amounts; the cook gets to perfect it, considering the delicate flavor of the turnips available.

Grace’s Exquisite Turnip Soup

Bunch of tender turnips (greens removed)
1 Tablespoon butter
Milk or Half and Half (not too much, just enough to make the mashed turnips the consistency of soup)
Salt
Pepper (Black and/or White)

Quarter turnips or, if small, leave whole. Just barely cover with water. Cook until tender (it doesn’t take long.) Drain. Mash or blend in blender. Set aside.
Heat milk or half and half until just boiling.
Add mashed turnips, butter, salt and coarse-ground pepper
Serve immediately.

The trick is the balance of turnip and milk. You need the milk but not so much that it takes away the exquisite turnip flavor. Salt and butter help create the wonderful flavor.

A Field of Sunflowers

Mid-summer we planted a variety of sunflowers in an empty lot where the soil needs remediation from lead. Now the sunflowers are at their peak! What a sight to behold!