In August, we receive endless tomatoes. In June, we're invited to a farm event called "strawberry day." Every time we resubscribe, they send us a lavender sachet. But each year, toward the end of winter, I run into the Turnip Problem.
Ordinarily, I would never eat turnips. I managed to go 30 years without buying one. But now every winter I'm faced with a two-month supply, not to mention the kale, collards, and flat-leaf Italian parsley that sit in my refrigerator, slowly wilting, filling me with guilt every time I reach past them for the milk.
After three years of practice, I've figured out simple ways to deal with most of these problem vegetables: I braise the turnips in butter and white wine; I sauté the kale and collards with olive oil and sea salt; I wait until the parsley shrivels and then throw it out. The abundance of roughage is overwhelming.
I suppose that's why I'm happy to simply go to a local farmers' market or the Whole Foods and just buy what I want when I want it.