Kitchen Garden

Summer Soup with Turnips

Front Moving In
Front Moving In

LAKE MACBRIDE— The rain has been less than normal according to the state climatologist.

The three spring months of March, April and May averaged 45.5° or 2.8° below normal while precipitation totaled 8.82 inches or 1.40 inches less than normal. This ranks as the 32nd coolest and 68th driest spring among 142 years of record. This season was uneventful compared to the two previous springs with 2012 setting a record for warmest spring and 2013 being the wettest on record.

Plants in the garden, including weeds, seem to be thriving, despite the news.


With the recently referenced turnip harvest, it became time to make summer soup. Here are some basic directions, however soup doesn’t have many rules, so readers should feel free to add what’s fresh, going bad and available.

Peel and slice a bowl of spring turnips into 1/8-inch rounds and place into the bottom of a Dutch oven. Pour a quart jar of soup stock on top and turn the heat to high.

Peel and cut two large carrots into rounds, dice a stalk of celery and an onion and add them to the pot.

Roughly chop cooking greens and add.

Drain and wash one can prepared black beans, and add.

When the liquid comes to a boil, add a quarter cup pearled barley. Add dried chervil leaf, dried bell peppers  and three bay leaves. Salt and pepper to taste.

Add a quart of canned tomato juice and more soup stock to cover.

After coming to a boil, reduce the heat to a slow simmer and put the lid on, stirring occasionally.

Serve on a bed of rice or with crackers.