Re: [gardeners] Fw: Propogating Tree Collards
George Shirley (gardeners@globalgarden.com)
Sun, 18 Jan 1998 09:14:24
At 07:39 AM 1/18/98 -0700, you wrote:
>At 08:57 PM 1/17/98 +0000, you wrote:
>>George wrote:
>>
>>> Come on now! You don't really eat those nasty leaves do you?
>>
>>Yeup. I eat 'em any chance I get. I love 'em raw when they are tender
>>and young; steamed lightly when they are adolescents; braised with
>>smoked ham and Parmesan rind when they're long in the tooth. Life
>>without collards and cornbread would just not be fittin...
>>
>>Catharine
>
>Catharine, have you grown/eaten couve tronchuda or any of the other couves?
> A few years ago, Redwood City had seeds for several varieties of couve
>available, which they identified as a "gourmet" collards. Last year's
>catalog featured only the couve tronchuda, which they called a 'cabbage'.
>"can take heat better than any other cabbage family member, and is one of
>the only greens that can be grown in hot weather." I haven't received my
>'98 catalog from Redwood City yet, so I'll be curious about their couve
>offerings. BTW, Seed Savers' '97 yearbook featured Couve tronchuda under
>cabbage/green/smooth. That said it was "grown for its thick
>midribs,...leaves also edible, frost improves flavour, very succulent sweet
>midribs...." I didn't know you et collards.
>
>Cornbread? I love cornbread, but you probably wouldn't like mine. I bake
>it with a sugar glaze on top...Margaret
>
Any cornbread with sugar in or on it is classified as "cake" around here.
Only one true way to make cornbread. Heat oven to 450F with a well-greased
black iron skillet in the oven. Mix together: 2 cups cornmeal, 1 tspn
baking soda, 1/2 tspn salt. Add and mix 2 eggs, well beaten, and 2 cups
buttermilk. Pour into heated skillet and bake 20-25 minutes. Very good as
"hand" cornbread with a little butter, crumble and pour milk over it along
with chopped onion and a little black pepper (my favorite), put beans and
sausage over it or, with leftovers, heat it up and put a little pure cane
syrup on it for breakfast. Damn, now I gotta make cornbread this evening.
George