LONGLEAF STORIES

full circle in the hundred acre wood

There’s a fellow just down the road from us who has a ramshackle lean-to at the roadside, out of which he sells the most remarkable collard greens and small, crisp turnip roots. Tonight I roasted some of them whole with carrots and a drizzle of olive oil and butter. It took about an hour at 350 degrees. Earthy, sweet and satisfying.

Roasted Roots 1

Really, nothing else was needed, but we rounded out the plate with a slice of leftover roast rosemary and garlic pork loin, speckled butter beans and (gasp) boiled okra.

Roasted Roots 2

 

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