Main Discussion Area > Around the Campfire
2020 Victory Gardens
Eric Krewson:
For many eating greens is like grazing grass in the yard, disgusting, for us southern folk with the acquired taste for them they add a richness to a meal when properly prepared. I cook my kale, collards and turnip greens with a little olive oil and garlic, I often cooked them for family gatherings of up to 45 people and there would not be a scrap left after the meal.
Of course there is poke salat which out definitely turn off any non green eaters.
My my latest way to cook poke; sautéed in butter with garlic and onion, stir fried with smoked pork sausage and wild chanterelle mushrooms with a little chicken stock added and boiled down until it isn't soupy.
Here is kale cooked the same way, without the chanterelles;
Russ:
mmmmm... eric. that pictures making me rethink leaving my kale on the side! that looks good! guess ive only ever tried kale plain...
Stoker:
Season coming to a end. Frost is coming. Put up my last 11 jars of Roma tomatoes. Not the greatest garden this year. Started good, Hail in June, Scorching heat in July and August. Herbs did good, going to dry a bunch. Waiting for frost. Split the rhubarb, dig potatoes, and make horse radish. Guess that's why they call it next year country. Already planning
Thanks Leroy
Hawkdancer:
Crap". I thought we were doing good to get a dozen headmasters and 2 dozen cherry tomatoes, late planting of course, and here comes a frost, maybe!
Hawkdancer
HH~:
Picked another load of Better Boys, JCMs and a load of kale greens for tomorrows dinner.
Think im going to do some green salsa verde but tomatoes not tomatillles. Will see not much time have hunting to do and get ready for elk bear deer hunt out west.
Shawn~
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