turnip and pork hash

I’m torn about saying this, but it’s not root vegetable season anymore. Winter squashes are long done. In another month or so it’ll be time to start thinking about spring-y stuff. I’m torn because I know that once I admit that heavy vegetables are all coming from like Mexico and that I need to stop making them, I’ll inevitably want to move on to spring before realizing that ugh, it’s March, and the weather isn’t anywhere near warm. So here is an unabashed embrace of all things root. Specifically turnips. It’s not the most attractive dish. It kind of looks like barf when you’re done. Shut up and put a fried egg on top and you’ll be fine.
There was a time a few months back when I was obsessed with hashes. I basically ate some for every meal for like three weeks straight. They make you stink like onions and grease. Small price to pay for eating crispy, sweet browned onions and potatoes, other ingredients optional. I’d be sufficiently happy to eat that with eggs for the rest of my life I think. But, I guess that’d be pretty lame and I like to think I’m pretty unlame and food cool. Seriously food cool. You know I’m really into avocado foam-frosted localorganicwhenpossible ground beef cupcakes. That’s my next blog post.