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December 11, 2009

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Lori Lynn

You call that a little lobster?The soup looks divine. I hope we can get these here on the West coast.LL

Tall Kate

There is a Macomber turnip soup recipe in the current Edible Boston, too. Russos has them, hm? That sounds like a good excuse to brave the crowds one of these days soon.

jo

Mmmmmm we are beginning to fall in love with turnips here. Roasted with butternut squash, but Ive never tried it as a soup. Im intrigued.

Fresh Local and Best

The macomber turnip soup with lobster looks incredible. I adore the combination of lobster and tarragon.

meanhenry

love the lobster/macomber connection Julia! Nice to bump into your blog! I get a lot of macombers from a 98 year old farmer named Bob Motha in S. Dartmouth. They are pretty amazing. You have to remove every other turnip from the ground about 40 days before they mature, to let some grow big. He grows 20,000 every year so thats a lot of digging!cheersDidi Emmons

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