When farmers market meets chilly foggy day make a warm velvety baby turnip and oven-roasted tomato soup. Lightly boil turnips just until soft. Sauté batons of bacon until crisp, then set aside. Soften a chopped sweet onion in the bacon drippings, then add the flesh of a few oven roasted tomatoes. Purée all the veggies together with turnip water as needed to thin. Add back the bacon bits, chopped green onion and a slick of whole milk yogurt.