Here is my delivery for this week. I think it’s even better than last weeks. We got: avocados, mushrooms, red potatoes, meyer lemons, oranges, cilantro, apples, radishes, arugula, beets, bok choy and salad bowl lettuce.

I was really excited to see collard greens in the box. I really enjoyed the ones in the last box, and when Greenlings Mason Arnold and Devon Haire came to talk about the service at my office this week, they brought a sample box and let everyone take something home. I, being the greedy little produce hoarder that I am, grabbed the collard greens, two meyer lemons, two onions and a bunch of fresh thyme.

I cooked the collard greens up that night with a slice of bacon cut up really small and some garlic. We ate them all. I suppose olive oil and garlic would be almost as good. Or maybe olive oil, garlic and mushrooms. Mason says the key is not to cook them too much and apparently he’s right.

Another happy discovery was beets. I have been eating tons of beets lately. My co-workers expect me to turn purple any day now. A lot of people don’t know that the best way to cook beets is to peel them, cut them up, toss them with salt and olive oil and roast them in the oven without foil. They get so sweet they’re almost like candy. If you wrap them in foil, they’re still good, but you’re essentially steaming them. When you leave the foil off, the flavor of the beets gets more concentrated and they taste so much better.

Here are my beets all cut up and waiting to go in the oven. Once they are roasted I like to eat them immediately, right off the pan put them in a green salad with this vinaigrette: