The collards will go the longest during the warm weather, but it's really time to rip most of these greens out and stick in warm weather stuff.
The turnip greens, were planted very thickly and the deer appreciate this as they don't have to move as much to fill their bellies. (My deer defence fence has one unfinished section)
The deer did leave me some greens however, so last weekend, I dashed out and harvested this bowl of collards and turnip greens.
Southern cooks (or is it just me?) have a hard time cooking greens without pork seasoning of some kind. Usually we brown a little ham or bacon, add some water, salt, pepper, greens, and then boil it.
It's very good that way and there's lots of pot liquor produced for liquor lickers.
I stepped out of my box this time and stirfried the greens in just a little olive oil.
Okay, I kept one toe in the box, because I did mince up about one inch of a piece of Gilchrist sausage and brown it in the oil before the greens went in.
Wowsers, were these good. I only did the turnip greens and reserved the collards for another night.
Allright, I admit it, the sausage was superfluous in this dish and the next time I'll skip it. The leaves were tender and the stems semi-tender for a really nice contrast. The color was much more intensely green than when I boil them. This was really quick too.
Mrs. FC and I stood around munching them while I stirfried fresh green beans in sesame oil, garlic, cayenne, and a little teriyaki sauce. When they came off the stove, the wok went back to work for a quick stirfried chicken breast in sesame oil, rooster sauce, and teriyaki.
Pretty healthy southern (stir) fried eatin'.
This weekend, I hope to strip out the winter stuff and plant some warm weather edibles out in the garden ... after I fix that gap in de deer defence fence ... and I need to go get some more rocks so the now functioning Pure Florida Waterfall of Wonder can be completed and shared with you.
I don't know about your garden, but in my garden ... sometimes a hose isn't a hose.
16 comments:
I've just been itching to hear (and see) how that water garden feature is coming along...I will be looking forward!
Nothin'like a good batch of greens. Got to watch when picking up branches, before the mowing, up here. But, it hasn't stayed warm enough to bring them out, or to dry things out to till the garden.
Bro J
nice greens. i wondered at the lack of spice heat in them, but i see you made up for that elsewhere.
rooster sauce?????
Those greens do look yummy. We've been eating some store-bought Red Russian Kale (and not just because we're old lefties!), but because it has lots of calcium. I'll have to remember to spice it up a bit like this. Yum.
I see that one of those black hoses, isn't.
Looks to me like a juvenile Florida Cobra.
Mockinbird
Looks like the Cousin of the Black Snake that has made a home in my front yard. They are very curious creatures.
Yours in the Bond
Food? sniff sniff sniff
Did someone say food?
Count me in, I think I would walk to FL for a bowl of that. Doesn't the added sausage/bacon add that extra yumm that this kind of dish needs??
The Rooster Sauce, aka Sriracha is a Thai hot sauce with more flavor than heat. Fine stuff.
My deer defense has focused on overfeeding them roses, gardenia, camelia, primrose, gerbera daisies, snapdragons and hydrangeas. So far it has been completely unsuccessful.
Nice looking greens, and I am with you when it comes to putting some kind of pork in them! We've been feasting on turnips this year, and I can probably start taking collards soon, too. I might have planted mine ever later than you did.
Heyyyy,
Ok, my spouse says that you cannot grow lettuce in Florida because they are bitter, due to the soil. I say I have several back issues of Florida Gardening that promote growing lettuce and make no mention of bitterness.
So that, combined with your comment...does that mean lettuce is only bitter when it's warm? Or when it's too old?
Hey man, are you sure you've never been to China? You're cooking those greens Asian style! Now you can see how I've been losing my weight. Fresh foods cooked right, well that and all the walking everwhere! ;-)
3C,
I can already see it is the type of project that will be continuously tweaked.
Bro J,
Same here on the branch thing. A bit warmer so plenty of snake movement lately.
roger,
rooster sauce is a chili sauce that like freste said is more flavor than heat, but nicely warm. i just discovered it and am having fun with it.
Robin,
Lefty Kale had me laughing out loud. I haven't learned to like kale yet ... I think it may be the texture.
Mockinbird,
Could be. He Raced away before the mongoose got him.
Scott,
They're hungry and looking for mates so they may seem a bit distracted.
Freste,
I have used a similar deer defence in the past. I like this Rooster sauce, nice flavor, but not the same as Tabasco which I truly love.
HT,
I actually did not like them until college.
Now I love them.
Cinbite,
Well, you need to pick a heat tolerant, slow to bolt variety and at least here in North Florida, grow it during the winter. My mistake was waiting too late to plant it so the weather warmed up on me.
Once it warms up or they start to bolt a white bitter sap forms ... blechhh!
I like black seeded simpson, green ice, oakleaf, and bibb types. You can grow really good lettuce in FL, but it really takes cool weather.
Welcome to Pure Florida!!
ThunderD,
I actually got inspired by Anthony Bourdaine in Greece. All the Greeks were picking weeds and sauteing them.
Sounded good to me.
those are lovely-looking greens! sounds like the green beans turned out great, too -- a little crunch n' spicy?
I am just contemplating planting greens this weekend...
Nice pseudo garden hose. I see a garter snake once in a great while here, but they never pose as a hose.
Well, I reckon I've done lost it for sure now. I typed a lengthy comment last night and could have sworn I remembered to hit the publish button before closing the browser.
Nutshell version... love the hairstreak! The little 'larva' looks like a tiny crustacean. Hummer pics are faboo.... honeysuckle colour is amazing... red can be tricky for the camera.
Those greens look gooder'n gopher! And gopher's the best there is. 8-] I'm particularly partial to a big ol' ham hock with them. Doesn't get much better than that.
Looks like some Tobasco would go nicely with that grilled hose, too. Mmmmmm. Anyhoo, I've discovered this stuff called Encino Salsa made with yahualica chili peppers and the usual vinegar, salt, spices, etc. It has a flavor slightly like linguica, slightly vinegary, and with the same heat as a Tobasco.
The site on the bottle is www.salsaencinousa.com and is completely in Spanish. I can toss a bottle your way if you're slightly curious.
Kathy A,
Yes! Stirfried hot so they get a little singe here and there, but are still crunchy.
Amazingly good and they gotta be super nutritious that way.
Deb,
I speak Parcel Tongue so my snakes assist me in photo's.
Good luck in your planting!
I hope to put in beans this weekend.
Sophie,
Thanks! The sun was high and behind the honeysuckle fine so that helped.
The color I'm having trouble with is the yellow of bladderwort against dark water.
Short of using a flash, it is befuddling me. It comes out as detailless yellow glow.
Yet I persist...
Freste,
Gracias. Voy a visitar ese sitio web.
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