Last week we received a recipe for mashed potatoes and turnips with sautéed onions and greens, submitted by CSA member Annie Wegner.

In another saucepan, do the same with the remaining garlic, turnips and potatoes. Bring both to boil and cook, covered, until the vegetables are soft, about 25 to 30 minutes.

* Leftover mashed potatoes can be used for this recipe. * Use a frozen thawed puff pastry sheets and follow the same directions in the recipe to roll out the pastry sheets and to shape them.

Turnips can be cooked and mashed like potatoes. In fact, the two vegetables can be cooked and mashed together. Peel 1 large turnip and 1 large potato and cut into several pieces.

To make mashed potatoes in advance and keep them warm, use your slow cooker (a Crock-Pot, for example). Use the low setting and keep potatoes in the slow cooker for no longer than four hours.