Loving Pinckney's Produce CSA

I am thoroughly enjoying getting my goodies in my box each week. It's like a surprise present each week! And for someone who loves to cook, it keeps me challenged to cook so much healthier, which I am greatly appreciating! This past week I had beets (which I absolutely love), baby collard greens, romaine lettuce, turnips, broccoli, and cauliflower which was so good just eaten raw. So what have I cooked this week? I roasted the broccoli and cauliflower in olive oil, salt and pepper. I modified a really odd recipe with the beets that I saw Ingrid Hoffmann make but modified slightly, and of course a southern favorite, greens braised in an apple cider vinegar and pancetta mix....yummy. I was a little disappointed that I didn't get any carrots this time.

Beet and Orange Salad

4-5 Beets

1/4 cup Greek olives

1/2 small onion sliced very thin

Mandarin oranges-1 can

1/2 lime juiced

salt and pepper

olive oil

10 mint leaves roughly chopped

Preheat oven to 400. Cut the ends off of the beets, mix in olive oil, salt and pepper and wrap in foil and roast until tender. Depending on the size of the beets this could take up to an hour. Once the beets are tender and cooled, remove the skin and quarter them.

Meanwhile roughly chop the olives. Drain the oranges. Mix together the olives, oranges, cooled beets, lime juice, mint. Drizzle with olive oil and mix. Salt and pepper to taste.

Yummy Greens

Greens

2-3 slices of pancetta

small onion sliced

2-3 cloves of garlic chopped

Chicken stock

Apple cider vinegar

salt and pepper

Thoroughly wash the greens and remove the ribs. Chop the pancetta into small pieces and cook on medium high heat. Add the onions and garlic and cook 2-3 minutes. Add the greens, chicken stock and apple cider vinegar (I like the taste to be more vinegar-y so judge the ratio to suite your taste), salt and pepper to taste. Simmer on low for about 45 minutes, or until the greens are tender. You may need to add more liquids as the greens simmer.