fall’s bounty

All this rain has made for some gloomy days, you know the ones that make you want to curl up with a cup of tea under a blanket. But there is so much beauty in the fall as well, the changing leaves, the moments when the sun peaks through the clouds, and of course fall’s produce bounty!

Scenes from the farm: beautiful harvest days, a perfect turnip among the asters, chaos with duma

the share

Fennel

Daikon radish

Purple top turnip

Tatsoi

Kale

Broccoli

Green cabbage

Napa cabbage

Parsley

Dandelion

Shishitos

Sweet peppers

Eggplant

Onions

Garlic

Buttered Turnip Puree

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.

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