I love the idea of community gardens and alotments – shared patches of land that people work together to grow food. Eating is such a communal activity, it seems right that growing food should be as well. We get a box of vegetables delivered to us each saturday, and I feel like a kid on Christmas morning as I lift out all of our treasures. And then through the week we visit the farm to pick certain crops that are in season. The boys like to come, too (especially when it’s raspberry season) and they’re a big help in filling up my baskets. It’s a joy to watch them meander through glowing green rows of sweet peas and tomatoes, following the dizzy paths of bees buzzed on sunshine; so pleased with themselves when they find plump, warm vegetables. It’s wonderful to get vegetables I know we love, of course, but it’s a fun challenge to get some we’re not as familiar with, as well. I love dreaming up recipes that will make any vegetable taste good.
This first week wasn’t a challenge at all! I love everything we got – spinach, chard, kale, leeks and … turnips!! Turnips are among my favorite vegetables. And these were beautiful little spring turnips, creamy white and sweet. They didn’t need to be peeled. And their greens were in great shape, as well, which is something I almost never find at the grocery store. I think that turnips, thyme and sharp cheddar are a nearly perfect combination, and I decided to bake that combination into a pie. I like leeks with thyme and cheddar, too, so of course I added those. I wanted to cook the turnip greens into the pie, and I added a big helping of spinach, to soften their sharp flavor. I decided to make a buttermilk crust, just for a change, but you could easily use a regular pate brisée crust, if you wanted something flakier.