There are eggs and fresh greens in the refrigerator, including red oak lettuce, lacinato kale, bok choy, and rainbow chard, plus big, beautiful heads of broccoli. Also: just-dug potatoes, pie pumpkins, two kinds of winter squash, carrots, cabbage, onions, and one of my seasonal favorites, hakurei turnips. These little white beauties are so sweet you can eat them raw, or you can steam, saute, or braise them. Mark once made me a cream-of-hakurei turnip soup that was so good I still think about it, even though it was probably five years ago. Come say hi and pick up something for dinner.