Three Springs Farm

1 bunch turnip flowers

½ cup finely grated Gruyere cheese

½ cup olive oil

½ tsp. freshly ground black pepper

2 cloves garlic

salt and pepper to taste

finely grated romano cheese

1# penne pasta

Remove the bottom 4 inches of leaves and stems from the turnip flower bunch, and chop the stems up to the florettes. Boil water for the pasta with ½ tsp. of salt. Add the pasta and cook for 2 minutes, then add the turnip flowers. Stir periodically, and boil until the pasta is al dente. Meanwhile, heat the olive oil, pepper, and garlic over medium heat in a small skillet, sautéing until the garlic is golden. When the pasta is tender, drain it and the turnip flowers. Stir in the garlic olive oil, sprinkle with the grated romano, and serve immediately.