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 subscribe to a CSA —a program, short for "community supported agriculture," in which you pay in advance for a weekly box of fresh produce delivered from a local organic farm. For the most part, it's great -- until you reach your seventh straight week of radishes and start to lose the faith. I wrote for Slate about my attempts to get it back.