It’s actually starting to feel like autumn on the farm. From cool foggy mornings to windy afternoons, fall is here. And that means seeding cover crop, planting for winter, cleaning up fields and harvesting fall’s bounty!
Please join us for the Winter Share and receive farm produce through the whole year! We have big plans for lots of greens and delicious roots. We'd love to have you.
scenes from the farm: a glorious morning, garlic, perfect fennel, the purple top turnip
purple top turnip
cinnamon apple turnip soup
2 tablespoons extra virgin olive oil, plus more for serving
1 medium onion, peeled and chopped
2 cloves garlic, smashed
1 1/2 pounds turnips, peeled and diced
1/2 pound Granny Smith apples (2 or 3) peeled and diced, plus more for serving
2 tablespoons packed dark brown sugar
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon cinnamon, plus more for serving
1/8 teaspoon cayenne pepper (optional)
4 cups low-sodium chicken or vegetable stock
2-4 tablespoons heavy cream, plus more for serving
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, 4 to 5 minutes. Add the turnips, apples, sugar, salt, pepper, cinnamon, and cayenne and saute until fragrant, about 2 minutes. Add the stock and bring to a boil. Reduce the heat, partially cover the pot, and simmer until the turnips and apples are fork-tender, about 20 minutes. Remove from the heat and puree the soup with an immersion blender (or in batches in a regular blender). Stir in the cream. Top with a drizzle of olive oil and cream, some chopped apples, and a sprinkle of cinnamon before serving.