I am swooning--these sound amazing.

This soup looks great. If there are still any turnips to be had here in NYC I’m going to give this a try.

Hi Karalie--I am glad you like the recipe! It really is the easiest cake to make, and so very forgiving.

Hi Kim,

Yeah, I really need a little vivid color this time of year. Sigh.

I understand that side of things too. I must confess to pining for tomatoes in January. And pretty much every month until July, actually.

Hi Everybody--If anybody does try the recipe let me know! I think it would make an excellent breakfast. I also think you could lessen the sugar and up the salt for a bit more savory flavor.

I used rather sweet, mild apples, but macintosh would be delicious, if not preferable. Granny smiths might be going too far. I guess it depends on which flavor you’d want to highlight.

Your grape skin flour, and the bread you made with it, sounds fantastic. I like the unique take on the whole savory grapes thing happening now.

If you do make it, let me know how it turns out. Glad you like the recipe!