Fall Colors

We are so very lucky to live in Pennsylvania  in the fall. The landscape all around us turns into a magnificent painting that not even a camera can do it justice. We sometimes catch ourselves just standing in the fields and staring at what once was gray and bare and then green and lush and is now the most beautiful brightest rainbow if autumn color we can imagine. 

Scenes from the farm: fall colors in the front field, frosty harvest morning, fog-bow over the farm, Duma looking beautiful with the collards

The share:

head lettuce

arugula

specialty greens

spinach

kale

collards

swiss chard

broccoli

radishes

purple top turnips

napa cabbage

standard cabbage

sweet peppers

carrots

beets

onions

garlic

herbs

radicchio

fennel

celery root

winter squash

Buttered Turnip Puree
Recipe courtesy of Tyler Florence

Total Time:
30 min
Prep:
10 min
Cook:
20 min
Yield:4 servings
Level:Easy
Ingredients

3 large turnips, peeled and cut into uniform chunks
1 quart milk
3 fresh thyme sprigs
1 clove garlic, peeled and gently smashed with the side of a knife
1/2 cup (1 stick) unsalted butter, cut into small cubes
Kosher salt and freshly ground black pepper

Directions

Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.

Recipe courtesy of Tyler Florence for Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/buttered-turnip-puree-recipe2.print.html?oc=linkback