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Springtime Garden Work

March 26, 2016

I kept turnip greens & collards all winter, picking & cooking them throughout the season.

IMG_2863 (1)Time to clean up the garden & replant some beds.

Now I need to get Spring veggies growing so I picked the greens & plan to serve them at Easter dinner tomorrow.

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I left the few beets that volunteered along with about 5 dill plants that have come up.

Puppies playing in their enclosure, periodically Dixon taking time to bark at me.

Puppies playing in their enclosure, periodically Dixon takes time to bark at me.

Spring onions & other weeds removed, dirt refreshed with compost & good soil. Carrot, spinach & gourmet lettuce seeds planted & mulched. Gray skies. Tired back. Time to go inside & start cooking, which includes washing all these greens!

Yikes!  I have a lot of greens to wash!

Yikes! So many greens to wash! Thinking our trainer will get some of these Monday morning.

How about a recipe or 2? I have published this one before, but just in case you didn’t see it then…

T’s Collard Greens

1 – 4 quarts water
3/4 pounds Ham Hock, rinsed or 1/2 pound Smoked Meat, chopped
4 pounds small Collard Greens (I prefer mixed greens: collards, turnip & beet)
1/2 teaspoon dried hot Red Pepper Flakes
1 Tablespoon T’s House Seasoning
1 Tablespoon Hot Sauce

Bring water with ham hock to boil in 8 qt. pot, uncovered, skimming any froth.
Reduce heat and simmer, covered 1 hour.
While hocks simmer, discard coarse stems and center ribs of greens, then wash and drain. (The easiest way to accomplish this: fold the leaf in half, lengthwise & break away the center stem.)
Coarsely chop greens.
Add collards & seasonings to water, then simmer, partially covered, about 45 minutes.
Remove hock from cooking liquid & let stand 15 minutes.
Discard skin & bones and coarsely chop meat.
Stir meat & salt to taste into collards.

T’s House Seasoning

8 Tablespoons Sea Salt
2 Tablespoons Black Pepper
2 Tablespoons Garlic Powder
2 Tablespoons Curry Powder
1 teaspoons Ground Cumin
1/2 teaspoon Turmeric
1/2 teaspoon Paprika

Mix ingredients together & store in glass jar with a screw top.

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