Agriculture

I really didn’t mean it the way it sounded. My near daily call with my friend, George, does not have a set time, though it usually takes place in the 5 to 9 p.m. window . Such was the case last Sunday when George called while I was busy making turnip and sorrel soup in the kitchen. I put the phone on speaker for our conversation and set it out on the counter, allowing me two free hands to work. About the turnip based soup: It was occasioned by my having accidentally pulled up several turnips while weeding to plant the last rows of the year. I noticed that the sorrel, two beds away, was in need of cutting back. It was the garden itself that dictated the ingredients, while the advent of cooler weather suggested that a hearty soup was just the way to take advantage of them. This, for me, has indeed been the summer of the turnip. It’s really the first time I’ve enjoyed this vegetable. I started growing the sweeter smaller Japanese white turnip varieties four or five years ago, but generally focused on