The Old Folks Home

[tntchix]

Felix, I'm a bit late hearing about Virpi, I'm glad she is turning the corner. I'm sorry that it had to happen but a good lesson for all of us.

 

[perchie.girl]

Deb: its hard to think that some of our neighbors to the north have never tasted real greens...I have mailed about 10 lbs of mustards, georgia collards, and turnips seeds to our neighbors.

I been known to harvest mustard about this time of the year here. When we had rain that is. Wild mustard tastes very strong but we loved it. Nice part about turnip greens is the turnip is tastey too.

I like beet greens as well. A bit harder to clean very very sandy but worth it.

I have only ever had collards twice that i remember. cooked at the cafeteria at work and one time at hometown buffet. I need to cook them myself to really taste what they should taste like... Or go to a soul food restaurant....

 

[perchie.girl]

Quote:
Oooh I have to try that. I love Turnips raw but not cooked. I peel them then eat them either sliced into wedges or like an apple with a sprinkling of salt now and then. YumO

deb

 

[ChickensAreSweet]

Quote: Collards are best under two conditions: cooked in a pressure cooker and collected after a frost; oh and add a ham hock.

My Mama fixes the best collards. Served with a sweet potato.

Sorry just jumped into the conversation here when I read "collards" out on the list of recent posts LOL.

 

[perchie.girl]

Quote: Collards are best under two conditions: cooked in a pressure cooker and collected after a frost; oh and add a ham hock.

My Mama fixes the best collards. Served with a sweet potato.

Sorry just jumped into the conversation here when I read "collards" out on the list of recent posts LOL.

I have also heard Collards need to be cooked a very long time .... Pressure cooked sounds like an option.

I would imagine the frost brings out the sugars in the plant... I have seen recipes on TV that add a bit of sugar to the recipe.

WE love hamhocks... mom and I arm wrestle over the bones but she can have the skin...

deb

 

[bamadude]

Collards are best under two conditions: cooked in a pressure cooker and collected after a frost; oh and add a ham hock.

My Mama fixes the best collards. Served with a sweet potato.

Sorry just jumped into the conversation here when I read "collards" out on the list of recent posts LOL.

Ive never tried the pressure cooker butham hocks are excellent in anything. And I totallt agree about the frost making them sweet.

 

[drumstick diva]

Ron, I'm coming in late so just saw your video. You have some really nice looking birds there- very interesting. I like that Blue(?) pullet - very pretty color.

 

[ronott1]

Ron, I'm coming in late so just saw your video. You have some really nice looking birds there- very interesting. I like that Blue(?) pullet - very pretty color.

She is very pretty and soft. I hope she has nice australorp type when she gets bigger. If so I will work on crossing her with a nice Australorp rooster.

 

[drumstick diva]

PS Now that we know what your voice "looks like," when do we get to see the rest of you?

 

[Cynthia12]

ron..are those the chicks that you hatched for the NYD HAL? The white ones are from Trader Joes right? The lavender/blues, are from..??