Dixie Chicks

[bamadude]

blue brahma cross

Is that one of mine?

 

[ApiaryandAviary]

Amber, I need to wear my glasses when I read. I was looking at your post and wondered what happened to your peepers? Did you bury them. I have an astigmatism, cataracts and something I can not spell glocoma.

 

[hennible]

oh I want some sunchokes..... your peppers are producing already?
your only just starting to harvest from the garden?

No, I've been harvesting for a few weeks... From the greenhouse... Our door beds are just getting going

You should blanch them before freezing. Yes they freeze very well.
You will need to wash them very well. Nothing worse than gritty greens.
I cut up a few slices of bacon. Brown it in a pot. Throw in about 1/2 cup diced onion. A few cloves of smashed garlic. Put in the greens. Add chicken broth until the greens are covered. Cover and boil for about 45 mins to an hour. Salt to taste....sometimes if they taste bitter we add a pinch or two of sugar and a splash of red wine vinegar

Sweet
Thanks

 

[Amberjem]

Is that one of mine?

yes

 

[bamadude]

yes

That is a blue isbar x buff brahma

 

[perchie.girl]

Bama
I'm ready to cook some of these greens...
Hey does it freeze well? The mustard and turnip greens?

they do freeze but I believe they should be cooked or blanched first.

Not Bamas recipe for sure But we cook both Mustard and Turnip Greens the same way. A little bacon or salt pork cooked int the bottom of the pan to render off the fat... Or some bacon grease if you are one to keep it... Rinsed and very grossly chopped greens any woody stems cut out... Mustard is tender even the stems... Turnips may need some of the stems trimmed. Once washed throw them in the hot grease.

I fill the frying pan at least two or three times with chpped greens... As they wilt down... I take tongs and lift up the wilted to allow the fresh to get to the bottom... once they have wilted enough to put the lid on the pan turn the temperature to medium and the steam from the cooking process will cook the rest. Salt pepper and garlic to taste... Light on the salt if you used salt pork. Hot sauce is optional, but if you use it use a vinegar based one. We serve it with vinegar on the table... I like just a sprinkle or two Mom doesnt like it.

Traditionally mom used to throw the bacon or salt pork in with the greens as they are wilting... I like to chop them a little and sprinkle them on top at the table... I like the crunch.

We have used it as a full on main meal, with chopped ham in there for the protien... Or used as a side dish for barbeque ... The pot will have alot of juice in there and That stuff is yummy... its called Pot Liquor... but be aware... its like a spring tonic... full of iron and FIBER... Doesnt affect me... but has been known to clean out your gut if you need it.

They are not like some other greens that have to be cooked a very long time though... Just till they are wilted.

deb

 

[Amberjem]

the one hen besides the cream legbar

@bamadude

 

[bamadude]

Amberjem: she is a white houdan x brahma. She will lay a pretty pink egg

 

[Amberjem]

I know was showing you pics of the grandchicks

 

[bamadude]

They look happy and healthy. Was was the date of that hatch?