On the contrary, I have more variety than ever. I keep telling myself to try recipes, but when you buy everything in season, every week I'm getting new ingredi

On the contrary, I have more variety than ever. I keep telling myself to try recipes, but when you buy everything in season, every week I'm getting new ingredients with new flavors, textures, and so on. There's huge variety. I look forward to seeing what new tastes and flavors I'll find this week. The stew I'm eating for lunch now has Lima beans, Brussels sprouts, kale, carrots, squash, onion, jalepeno, and a few other vegetables. In August it would have had eggplant, broccoli, red peppers, and a mix of dozens of other vegetables. In June it would have had spring vegetables. In February it will have parsnips, beets, cabbage, and so on. The legumes in my cupboard include Lima beans, split peas, and lentils, and some red/white striped bean from my CSA. In the past month I've used kidney beans, adzuki, pinto, northern, and I forget what other kinds. (I should mention, I eat other things too -- oatmeal with fruit and nuts for breakfast, lots of fruit, nuts, uncooked vegetables, etc.) If you work the combinatorics of one legume plus, say, three or four vegetables/mushrooms, nuts and other toppings, there's more variety than I'll exhaust in my lifetime. I've never eaten this much variety. That said, I've been meaning to make a Thai dish. I keep telling myself to try, but I keep enjoying what local farms provide. Here are reviews from friends of the results: http://joshuaspodek.com/food-world-reviews http://joshuaspodek.com/food-world-reviews.