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Post by brittonfaith on Mar 23, 2006 11:12:53 GMT 12.75
I was sorting out the deep freeze today and came across an ice cream pail full of chopped turnip greens from last years garden. I'm thinking of having them for tomorrow night's supper. How's everyone else fix/season them? I need some ideas.
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Post by Paws on Mar 23, 2006 12:34:32 GMT 12.75
You got to thaw them out in just a tiny bit of water Faith. Just enough to make a good steam so they'll wilt down into the liquid and just cover. Let them cook low there with a little salt on them aand a scrape or three of nutmeg. In a skillet brown off some salt pork, fat back, side meat, or smoked jowl bacon with the cracklins notched. When that gets nice and crispy put some onion in there with it. I like to leave mine in rings and use about a quarter of the onion. Beat an egg up real nice in a bowl and when you think the greens are nice and tender add the egg, stir it in and as soon as it looks cooked add the bacon and onion with a little of the grease. Cover it up and turn the heat off. Let it set for a few minutes while you decide whether or not you will add vinegar. Add vinegar and hot sausce if you like or do it at the table.
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Post by brittonfaith on Mar 23, 2006 14:18:58 GMT 12.75
So that's where I've been going wrong! You'd think a farm girl would know better. I'd been boiling them with a ham hock or some jowl & onions. The results were like soup and just barely edible. I knew something wasn't quite right. Now I know. Like the idea of adding the egg & bacon grease. I bet this really gives the greens some flavor. Vinegar is a must with any greens. Thanks!! ;D
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Post by Two Tales on Mar 24, 2006 3:57:42 GMT 12.75
I slow cook mine...after bringing them to a boil I reduce the heat let them simmer for about 1/2 hour...then I drain them..give'em a rinse with very cold water...heat up some more water add salt to this not too much, about 1/4 tsp should do..bring the water back to a boil and then add the greens....reduce heat and let simmer for another 1/2 hour..drain, and rinse as before...add bacon and onions prepared as described by Paws, or your ham hock, for an added kick brown off the hock in a very hot oven, drain some of the fat away, add it to your greens along with the remaining fat..add a small amount of cold water..and bring to a boil cook for 10-15 min...check them for tenderness and taste, add your seasonings as desired...reduce the heat and continue to cook until the greens are tender...
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Post by brittonfaith on Mar 24, 2006 4:14:34 GMT 12.75
Well at least I'm not the only one who boils them. ;D I also slow cook mine for a couple of hours til tender. But draining them? Doesn't this defeat the purpose of eating greens? Aren't you pouring what little vitamins are left after boililng/cooking down the drain? I'm going to try Paws methodof steaming tonight. This would help lock in a lot of the good stuff.
I think I'll serve them with some scalloped corn and venison steaks.
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Post by Paws on Mar 24, 2006 4:19:55 GMT 12.75
Oh hey I like them boiled too! ;D When I boil them though, I start out and just hit them for about five minutes before I change the water then boil them a good half hour after. That gets rid of the "fuzzy bitter" and the pot licker still comes out real nice! When I steam them though, I add the egg which knocks down the bitter as well. Harry Galbreath's (Packers, Dolphins, Giants) momma taught me that one. I'll tell you what when you got that, a jar of pepper sauce and a pork chop sandwich you remember what life is all about! ;D
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Post by Two Tales on Mar 24, 2006 23:03:45 GMT 12.75
I don't boil'em very long 1/2 a min to start less the second time..and 10-15 later...the hard boil will get the , as Paws put it. "Fuzzy Bitters" off...if you slow cook them they retain thier shape and texture some what better but also that bitter taste..that's the reason for the rinse....the cold water also stops the cooking process...the Ex used to boil the heck out of them for an hour or two and they would end up mushy I prefer them my way...
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Post by brittonfaith on Mar 25, 2006 10:51:58 GMT 12.75
Man! Those were the best greens I ever fixed!! One thing though...I like mine bitter. If they aren't bitter, I might as well eat a can of spinach.
The egg, combined with the fried bacon, onion and vinegar reminded me of what I put on the German potato salad. I'll have to remember that should I ever get the notion to serve turnip greens and potato salad in the same meal. Could be overwhelming to the palate. But all in all an excellent mess of greens, if I do say so.
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Post by Paws on Mar 25, 2006 13:12:20 GMT 12.75
Glad you enjoyed them. If you like the bitter then leave out the egg and never freeze them. No clue why; but freezing sweetens them for some reason. Or ggot a bottle of bitters ;D When I boil them I like to get a nice piece of home made bread and stick a couple or three crisp fried slices of jowl bacon in it, smear it with Mayo and then soak it in the pot licker. Man dat's good to me! ;D
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Post by brittonfaith on Mar 25, 2006 13:27:35 GMT 12.75
Whew-ee Phil! Jowl & homemade bread! YUM!!! Now you done made me hungry for one of those bacon grease & 'mater sandwiches. And I ain't got no maters ! ;D
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Post by Paws on Mar 25, 2006 16:22:36 GMT 12.75
Man yeah! ;D First tomatoes of the season in Ohio I guarantee will come off a little farm about 15 miles South of Gallipolis right off the river. My Uncle Jim sets out maybe five hundred plants , probably already got them ready to go. He sets out Early Girl in a foot warmer and a pop bottle and treats them like babies. Every time he shows up at the farmer's market with them they raise hell; tell him there is no way they can be out that early. ;D Made him so mad last time he quit going to the market except with pictures of his garden!
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Post by brittonfaith on Mar 25, 2006 16:49:23 GMT 12.75
I know how it is to get the farmers market folk roweled up. I show up in early June with Brussels sprouts and cabbage. Hey! Early worms bring the birds $$. The other venders get mad and go out and buy from the wholesalers and auctions to keep up. That way, they force me out from my covered usual spot to somewhere out in the open, away from the main traffic because I don't have the quantity for a front row table. It's a stupid clause in the market contract that I've fought for years. I've threatened to quit, which would look real good considering I'm one of the trustees. But I'm starting to see I do better (and have less headaches) with a couple of signs along the road and a table in my yard. I don't have a thing against the larger growers. I wish I had the equipment and land so I could have even more early stuff to offer! ;D My tomatoes are ready to go out too. I'm thinking maybe come Wednesday, if the rain holds off. I drug up the milk jugs and pop bottles from the cellar today. I sure as heck don't set out 500 plants though. I'm growing some "new" old varieties this year. Belgium Giants, Sausage and Banana Legs. I'll probably have hundreds of Supersteak volunteers come up from last years too. Had to get my muskmelons started in cups today. I've got the Old Time Tennessee's and just happened to look at the package and saw they were 100 days. Can't wait till June on those or they'll never make. Am aiming for the 4th of July crowd. When we went down to Marietta a couple of weeks ago, we decided to take the scenic route, down 7. (Whew! That was the looooong way!) By the time we hit Newport, I was chomping at the bit for a tractor and a nice spread. I even elbowed Mike and told him to dump me off so I could see if I could hire on at one of the patches. I'm a glutton for punishment.
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Post by Paws on Mar 26, 2006 1:01:55 GMT 12.75
Musk melons are a great idea for the fourth! You ought to play it up real big. Maybe ice a few down and give freebie bites with a taste of Camambert at the market. That'll get them taste buds and wallets poppin'!
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