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What are 'greens'?
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What are 'greens'?
T i m wrote:
On Fri, 04 Jul 2008 00:45:04 +0100, Sandy wrote: So, still talking of cabbage, re the ones I have growing now, will they get a heart as some point (ie, do they all) or are some just all open leaves? (I think I have the model tag for them out there somewhere). Yes, they should do! Were these cabbages sown and planted out in spring/early summer? If so, I think they should start forming hearts over the next month or two ready for harvesting late summer/autumn. I'm not sure Sandy as a gardener mate of mine gave them to me about 6 weeks ago as little (3") plants? It sounds as though they could be the winter variety then and will go in the ground late summer for cropping next spring. You should get some spring greens off those if you harvest them early or leave them a little longer to heart up. I made the mistake of leaving some in too long (May/June) and they split and started to rot inside so aim to have them all harvested by end of April if you can. Good luck! :-) |
What are 'greens'?
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What are 'greens'?
The message
from T i m contains these words: I was talking to the missus tonight re my recent produce growing experiment and she used the term 'greens'. Like religious festivals which fall on different dates depending on which denomination celebrates them, 'greens' can mean many things to mant people. Loosely, I'd say, any green vegetable meant to be cooked, including spinach, kale, Savoy and similar densely-hearted cabbages, kohl rabbi, broccoli, cauliflower, ground elder, fat hen and the various related oraches, etc, and so-on. Used specifically, it usually refers to 'spring greens', which is a sort-of open cabbage, sometimes closed though, and resembling a spinning-top. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
What are 'greens'?
The message
from T i m contains these words: /snip/ I don't think I'm alone either but when some folk say they 'like' greens they actually mean they don't mind them when the taste is hidden behind a load of spices or garlic etc? I 'like' greens. Mad about spinach (and fat hen and the oraches). I like cabbage as long as it's not boiled to a pulp, caulis, broccoli/calabrese, spring greens, etc. I can understand someone not liking them though. However, before giving up on them (and their alleged anti-cancer properties), do try really fresh ones. Trying to think of ways I could eat cabbage (under cover) and that might be in a stir-fry or bubble_and_squeak. Try cooking them with some marjoram or oregano. Alternative suggestions welcomed though! ;-) For the ultimate in slimming - a diet of cabbage soup... Seriously, a fresh cauli made into cauliflower cheese. You can beef-up the cheesy flavour with added Parmisan and herbs. To the cheese sauce I usually add ground black pepper, marjoram, ground celery seed and onions fried in olive oil. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
What are 'greens'?
The message
from Sandy contains these words: One of my favourite dishes which went down rather well with everyone was cabbage and bacon. Shades of O'Rafferty's Pig! ("Of cabbage and bacon illegally taken, the noight that O'Rafferty's pig got away...) -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
What are 'greens'?
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What are 'greens'?
The message
from T i m contains these words: I was actually asking from more of a chemical explanation POV. ie, do dark(er) greens have less of what_ever_it_is that make 'greens' in general so distasteful to me? I don't think so. The element(s) you dislike may be masked by the (usually) greater bitterness of darker cabbage though. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
What are 'greens'?
On Sat, 5 Jul 2008 11:34:55 +0100, Rusty Hinge 2
wrote: The message from T i m contains these words: I was actually asking from more of a chemical explanation POV. ie, do dark(er) greens have less of what_ever_it_is that make 'greens' in general so distasteful to me? I don't think so. The element(s) you dislike may be masked by the (usually) greater bitterness of darker cabbage though. Ok, thanks. All the best .. T i m |
What are 'greens'?
On Sat, 5 Jul 2008 11:27:22 +0100, Rusty Hinge 2
wrote: The message from T i m contains these words: /snip/ I don't think I'm alone either but when some folk say they 'like' greens they actually mean they don't mind them when the taste is hidden behind a load of spices or garlic etc? I 'like' greens. Mad about spinach (and fat hen and the oraches). I like cabbage as long as it's not boiled to a pulp, caulis, broccoli/calabrese, spring greens, etc. Ok. There really must be a diverse range of taste buds within the population then (well, duh) as I really would have to be very very hungry before I even considered cooking any greens! I can understand someone not liking them though. However, before giving up on them (and their alleged anti-cancer properties), do try really fresh ones. Well I haven't given up on them just wish I was able to like them (as they are) in the same way as others apparently do (as per your good self etc). I know they are good for us but I really find the taste horrible, in spite of being pretty open to eating all kinds of other junk. FWIW my favourite taste(s) are mild-spicey or with a bit of real taste like a pepperoni Pizza, chicken Tikka, Walkers Cheese and onion crisps g or a strong cheddar etc. It's possibly because of this oversensitive (could it be?) taste thing to stuff like greens (worse pretty much anything in the marrow family) that I get pushed away on to other (less healthy) foods. Also, possibly partly due to the same effect I'd often just as soon have some beans on toast as a full English roast with all the trimmings. :-( Hence we rarely go out for meals nor bother to cook much at home. When she says "what do you fancy for tea" I'll rarely muster a preference and will generally eat (but seldom 'enjoy') what I'm given. Trying to think of ways I could eat cabbage (under cover) and that might be in a stir-fry or bubble_and_squeak. Try cooking them with some marjoram or oregano. I doubt if we have any of that in the cupboard but will look out for some the next time I go shopping. Again, I don't like many herby tastes, especially if they are obvious. I want to eat something that smells like food and not a pot-pouri! ;-) Alternative suggestions welcomed though! ;-) For the ultimate in slimming - a diet of cabbage soup... Hmm, well we both should consider that then. Let's hope that the little white seed looking things I found in the curled up leaves of my cabbages recently have gone away for good since I've sprayed them or I'm not sure I'll have enough left for more than one bowl of soup. :-( Seriously, a fresh cauli made into cauliflower cheese. You can beef-up the cheesy flavour with added Parmisan and herbs. To the cheese sauce I usually add ground black pepper, marjoram, ground celery seed and onions fried in olive oil. Hmm, now I will eat some cauliflower cheese but only of the cauliflower has been boiled to buggery and there is plenty of strong cheese / pepper to mask the cauliflower taste. I really do wish I could enjoy all this stuff (especially because the missus loves it all) but I just can't (and trust me I've tried). It continues (from my earliest memories of the stuff when I was 5 or so) to feel / taste like eating bitter hot blotting paper. :-( All the best .. T i m p.s. Even as a kid I yearned for the days when the ritual that was eating food with the family was replaced with a simple space capsule and I could just be left alone to continue working on my projects with no disturbances! ;-) The two phrases that always used to make my heart sink: "Tiiiim. Put all that away and come in for dinner, now!" and "No you can't go back out until you have finished eating your greens" sigh |
What are 'greens'?
On Sat, 5 Jul 2008 11:18:35 +0100, Rusty Hinge 2
wrote: The message from T i m contains these words: I was talking to the missus tonight re my recent produce growing experiment and she used the term 'greens'. Like religious festivals which fall on different dates depending on which denomination celebrates them, 'greens' can mean many things to mant people. Ok .. Loosely, I'd say, any green vegetable meant to be cooked, including spinach, kale, Savoy and similar densely-hearted cabbages, kohl rabbi, broccoli, cauliflower, ground elder, fat hen and the various related oraches, etc, and so-on. Ok, well I was with you up to broccoli ;-) Used specifically, it usually refers to 'spring greens', which is a sort-of open cabbage, sometimes closed though, and resembling a spinning-top. I know the one and thanks. All the best T i m |
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