So this summer I am one of the lucky ones — I think there are about 40 of us — who own a share of Downing Hollow Farm, an organic farm run by Alex and Lori Greene in the bucolic-sounding Olive Hill, Tenn., in the hills between Memphis and Nashville. For about $400, each Wednesday I swing by the Memphis Botanic Garden and pick up a sack of produce. It is the highlight of my week — we’ve had strawberries, fresh herbs from thyme to cilantro, baby beets, sugar peas, and all sorts of greens and lettuces. The problem? Well, once I get it all home, I have to figure out what to do with it.

I hear those of you who cook every night laughing — what can be bad about having to figure out what to do with a “bag of Downing Hill braising greens,” you ask? Well, nothing, except that I am used to getting dinner on the table to conform with the schedule of an energetic 9-year-old and his hungry dad (after I’ve worked a full day myself), and, until this summer, I’m embarrassed to admit it’s been more about pizza than anything having to do with baby beets.

But I am trying. Found some good recipes for those greens on the Web, and Lori helps me out by including a fascinating newsletter that always has suggestions for how to fix what’s in the bag, and a list (ahem) telling me what all those leafy green things actually are.

The problem, though, is gearing up to cook every night, something I now realize my foodie-before-it-was-cool mother did with ease every night (and mornings, too). So does anyone have suggestions about how to get my mind around the terrific bounty my share of Downing Hollow brings to my kitchen every week?