We are getting our garden plot ready for winter. We pulled out the last of the pepper plants and covered two beds with three tall bagfuls of mulched leaves collected from our yard and my mother’s yard. Some cold hardy plants are not ready for the winter “tuck-in” yet. Broccoli, brussel sprouts, turnips, lettuce and parsley are still growing in our plot. I harvested over three pounds of turnips, a handful of cherry bomb peppers and a large bunch of parsley this week.
We had our largest turnip harvest this season. This is the first year the turnips were larger than golf balls. I had enough turnips to fill up a casserole dish. I made a delicious Turnip gratin by adapting a recipe I found at Simply Recipes. I peeled, then cut the turnips into thin slices with my mandolin slicer, blanched the slices for 3 minutes in boiling water. I double layered the casserole with turnips, bread slices, onions, goat cheese and a drizzle of extra virgin olive oil. I baked the gratin at 375 for 30 minutes. The pungent flavor of the turnip decreased after baking. My husband and son even enjoyed this not-so-popular root vegetable. I am glad since it is loaded with vitamin C.