Just because winter harvest is somewhat smaller than summer, hearty seasonal vegetables are still abound, offering us robust flavors and plenty of nutritional punch. Pinckney’s Produce in Beaufort, S.C., offers seasonal produce shares through its CSA program. We asked the folks at Pinckney’s to share some of their favorite crock pot recipes for easy and healthy meals, sides and snacks.

Vegged-Out Pot Roast

London broil or pot roast

1 medium green bell pepper, sliced

1 medium onion, sliced

1 medium tomato, diced

2 cans of cream of mushroom soup

1 packet of dry french onion soup mix

1 cup beef broth

Brussels sprouts, corn, potatoes, or any other vegetables you have on hand

Put your choice of meat in the slow cooker, and coat with dry french onion soup mix. Put the rest of the ingredients in. Cook on high for 4 to 6 hours, or low for 8 to 10 hours.

Note: Cream of mushroom soup can be removed to cut sodium. The sauce will simply be thinner. Or, try using Greek yogurt and fresh mushrooms.

Crock Pot Greens

2 ham hocks

2 cans low-sodium chicken broth

2 cups water

1 tablespoon vinegar

1 tablespoon honey

Any greens or combination of greens

Put all ingredients except greens in crock pot, and cook for 3 hours. Then add greens, and continue cooking to desired tenderness.

Crock Pot Boiled Peanuts

This recipe was created by Pinckney Thompson, one of the CSA program’s founders.

2 to 3 pounds green peanuts

11⁄2 cup salt

1⁄4 cup sugar (optional)

Thoroughly wash green peanuts, and remove all stems and damaged nuts. Place peanuts in crockpot, and add enough water to just cover peanuts. Add salt. Add sugar (optional). Cover and set to high heat. Time can vary, but it is normally around 8 hours until done. Rinse and serve. Refrigerate leftovers.