Hi,

So there I was at the farm stand last Thursday, picking up our produce, when I saw a basket of small, freshly dug turnips. Now I grew up hating turnips (and cabbage and rutabagas and brussel sprouts and, oh sorry, I’ll stop now) and despite years of cooking professionally in very good restaurants, nothing caused me to change my mind about turnips until I made the Moroccan lamb dish Couscous for the first time. Turnips are used in making the broth that the lamb is braised in, and lo and behold, the turnips transformed the otherwise very simple broth into a perfumed complexity that really caught my attention. Score one for the turnip. You will find that this weeks soup,

Potage Aux Legumes

is score two for the turnip. This very simple French country soup, water and equal amounts of leeks, carrots, potatoes and turnips, simmered and then finished with a bit of cream, is the essence of healthy, seasonal good eating.

I wrote last week about having secured a supply of good beef. We feature that beef not only tonight for Prime Rib Night, but the rest of the week also with a

Grilled 10 oz Rib-eye Steak with Fried Oysters.

The other specials this week are:

Flounder topped with Buttered Backfin Crabmeat

&

Roast Salmon with a Sweet Onion and Mustard Relish.

We have a couple new wine specials this week which will also be available for Friday 1/2 price Wine and we would also like to remind you about Fried Oysters on Sunday.

We hope to see you,

Steve and Sally