Blog Posts - Litchfield Farmers' Market

Ingredients

• 1 Tbsp butter or olive oil
• 1 medium-sized onion, diced (any color is fine)
• 1 garlic clove, minced or grated
• 1 celery stick, diced
• 1 lb. (5 medium sized carrots) peeled and diced
• 1 lb. (2 medium sized potatoes) peeled and diced
• 1 tsp Italian herbs
• ¼ tsp dried thyme
• ¼ tsp dried parsley (optional)
• ⅛ tsp black pepper, plus more to taste
• ½ tsp fine salt, plus more to taste
• 2 ½ cups vegetable broth
• 2-3 Tbsp fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium onions, sliced
• 5 medium or 2 lbs. turnips, peeled and diced
• 3 small sprigs fresh rosemary
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 4 cups chicken or vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 small pinch red pepper flakes, optional
• 1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
• 1 generous pinch sea salt or kosher salt