You can make the soup chunky or purée it. If you’ve got turnip greens, chop off the stems, cook the greens separately in salted water until tender, and then chop and add at the end of cooking the soup. If the potatoes are organic, leave the skins on. If not, peel them.
By itself, this compote makes a refreshing summer dessert (or breakfast fruit, for that matter), but you can also use these plums in a kuchen or a free-form tart with a yeasted crust. Pour off the juice, reduce it until it’s really syrupy, and then spoon it over the cooked fruit. Cardamom is another wonderful spice to add, and so are orange and clove. A Thai basil leaf wouldn’t be out of place, either.
This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others. Whether large or little, beets taste about the same. Large ones just take longer to cook.
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