Just finished a bait of turnips from my little 10' by 10' winter garden. Never had much luck with a winter garden till this year, have red, green and curley head cabbage, turnips, collards and broccoli. Wife likes the turnips best, she likes the roots which I don't and I like the collards best tho it is a hard choice with the cabbage. We have had a mess of collards also, think I will cut on of the curley headed cabbage next as the other has not headed up as yet.
Of course we had cornbread as well as some corn that we had gotten in Alabama at Burris in Lockley this summer and put up, Silver King. Bought a Lodge cornbread pan not too long ago, the one with 8 pie shaped sections, we love it. I love food cooked in cast iron, just seems to taste better to us
Years ago I worked on semograph crew and in southern Oklahoma I ws renting an apartment in what used to be an old house that had been divided into apartments. The apartment I had was seperated from the next door neighbor only by a door.
Every morning would awake to the smell of turnip greend cooking at 4:30 AM. Since then I can not stand the smell.
Guess that was paying me back for when I was still in high school and delivered newspapers. On Sunday morning I'd return from delivering papers and would cook me a hamburger and fried onions. My folks always gave me a hard time about waking up to the smell...LOL
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Ranger375
ranger375@mchsi.com
North end of Lake Shelbyville
Hey Steve whats the skinny on cooking collards? I'm a Ya,, a Yan,...I'm originally from
the north. Love mustard & turnip greens but have very little savvy about collards. A
small produce farm is just a couple miles away and got a mess of nice looking collards-
cooked them for atleast an hr at a good boil and still were half tough. Should I have chopped them up fine, I removed the ribs and just tore em up by hand. Had a little
piece of salt pork and a hamhock I put in with em. Tasted good but like eating wet cardboard.
Jeff
Hey Steve whats the skinny on cooking collards? I'm a Ya,, a Yan,...I'm originally from
the north. Love mustard & turnip greens but have very little savvy about collards. A
small produce farm is just a couple miles away and got a mess of nice looking collards-
cooked them for atleast an hr at a good boil and still were half tough. Should I have chopped them up fine, I removed the ribs and just tore em up by hand. Had a little
piece of salt pork and a hamhock I put in with em. Tasted good but like eating wet cardboard.
Jeff
This is what my wife does, Start with the smallest, youngest leaves you can find, the best kind. She removes the largest stems but cooks the tender ones as that is her favorite part. Rolls up 3 or 4 leaves and cuts them up. She puts them in a big boiler and puts just enough water in the to keep from burning, puts a pinch of baking soda and pork or hamhock and cooks for about 45 mins, its really more like steaming them. Carol thinks you overcooked them. Start with young tender ones. I hope this helps.
completely off topic
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