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Free Collards A Southern Tradition from Seed to Table

Free Collards A Southern Tradition from Seed to Table

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Food is essential to southern culture, and collard greens play a central role in the South’s culinary traditions. A feast to the famished, a reward to the strong, and a comfort to the weary, collards have long been held dear in the food-loving southern heart. In Collards: A Southern Tradition from Seed to Table, Edward H. Davis and John T. Morgan provide this emblematic and beloved vegetable the full-length survey its fascinating and complex history merits. The book begins with collards’ obscure origins. Like a good detective story, the search for collards’ home country leads the authors both to Europe and West Africa, where they unravel a tale as surprising and complex as that of southern people themselves. Crossing back over the Atlantic, the authors traverse miles of American back roads, from Arkansas to Florida and from Virginia to Louisiana. They vividly recount visits to homes, gardens, grocers, farms, and restaurants where the many varieties of collards are honored, from the familiar green collards to the yellow cabbage collard and rare purple cultivars. In uncovering the secrets of growing collards, the authors locate prize-winning patches of the plant, interview “seed savers,” and provide useful tips for kitchen gardeners. They also describe how collards made the leap from kitchen garden staple to highly valued commercial crop. Collards captures the tastes, smells, and prize-winning recipes from the South’s premier collards festivals. They find collards at the homes of farmers, jazz musicians, governors, and steel workers. Kin to cabbage and broccoli but superior to both in nutritional value, collard greens transcend human divisions of black and white, rich and poor, sophisticated and rustic, and urban and rural. Food trends may come and go, but collards are a tradition that southerners return to again and again. Richly illustrated in color, Collards demonstrates the abiding centrality of this green leafy vegetable to the foodways of the American South. In it, readers will rediscover an old friend. Soul food - Wikipedia The term soul food became popular in the 1960s after Alex Haley recorded Malcolm Xs life story in 1963. To Malcolm X soul food represents both southernness and commensality. Intercropping - Organic Gardening Information Intercropping is the agricultural practice of cultivating two or more crops in the same space at the same time (Andrews & Kassam 1976). A practice often associated with sustainable agriculture and ... Preserve Food with Salt - grit.com Preserve Food with Salt Heres the new shake on Americas favorite salt-preserved foods made with the only rock we eat. ... Save your harvest for longer by ... Grannys Chow-Chow From Joyce Bacon Southern Plate My maternal grandmother (Granny) was born in Alabama moved to Kentucky as a young bride eventually ending up in Southern West Virginia where she raised her 8 children. My paternal grandmother ... Collards : Southern Exposure Seed Exchange Saving the ... Brassica oleracea Please see our Greens Growing Guide for cultural information. Packet: 2g unless otherwise stated (approximately 600 seeds) sows 55' direct seeded or 230' as transplants. Green Gumbo Recipe Gumbo Z'herbes SimplyRecipes.com A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards kale turnip greens and spinach. ... Green gumbo or gumbo zherbes is a Lenten tradition in ... Download a Bench Card - Ball Seed Promote your plants with ease! Select a plant and photo to create retail bench cards. ... Let us connect you with a Ball Seed Sales Rep ... Sign-up for our BallPoints newsletter. FaceBook. YouTube ... GardenSmart :: ARTICLES WELCOME to the GardenSMART ARTICLES PAGE We have designed our new ARTICLES page as a place to give our past GardenSMART gardening stars those still to be featured and other excellent writers a ... The Historic Problem With Hoppin' John Serious Eats For a long time if offered a plate of collards and Hoppin' John on New Years I would have been inclined to say "keep the change" for I never understood why anyone made a fuss over a mushy ... CrossTies Barbecue - Classic & Inventive BBQ Carrboro Chapel Hill NC CHOPPED SALAD 10. romaine lettuce carrots cucumbers red onions tomatoes & cilantro green goddess dressing. SPINACH 11. baby spinach feta spiced pecans cranberries red onion & poppy ...
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