Re: [gardeners] Fw: Propogating Tree Collards
Margaret Lauterbach (gardeners@globalgarden.com)
Sun, 18 Jan 1998 09:03:07 -0700
At 09:14 AM 1/18/98, you wrote:
>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
>
Well, now you've made me hungry, too. I'm hungry for cornbread dipped in
bean soup. Onion sandwiches are good too, and easier. Bad eating I picked
up from SIL -- big old slice of onion on mayo-ed bread, topped by another
bread slice, dip in bean soup. Yum. and undoubtedly fattening. Margaret