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#1
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What are 'greens'?
Hi All,
I was talking to the missus tonight re my recent produce growing experiment and she used the term 'greens'. I understood the term to be a generic one that related to most green / leafy, typically eaten cooked vegetables but primarily cabbage (but including broccoli, kale, spinach etc etc). I personally use the term like when living with my parents as in "you aren't leaving the table till you eat all your greens" sort of thing. But those other vegetables are generally sold and advertised as such (like spinach rather than generic 'greens' as such). She was confused (being even less of a gardener than me) as in the supermarkets she buys items marked as 'greens' on the packet so assumed they were an actual variety as such (sort of a thinner leafed cabbage). I'm not sure if I would put brussel sprouts in the 'greens' category though (personally I'd put them straight in the compost bin) .;-) So, what does the panel think (apart from my need to get out more etc). ;-) All the best .. T i m |
#2
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What are 'greens'?
In article , T i m writes: | | I was talking to the missus tonight re my recent produce growing | experiment and she used the term 'greens'. | | I understood the term to be a generic one that related to most green / | leafy, typically eaten cooked vegetables but primarily cabbage (but | including broccoli, kale, spinach etc etc). I personally use the term | like when living with my parents as in "you aren't leaving the table | till you eat all your greens" sort of thing. Yup. | But those other vegetables are generally sold and advertised as such | (like spinach rather than generic 'greens' as such). Usually, but "spring greens" is a pretty common category, normally meaning curly kale. | She was confused (being even less of a gardener than me) as in the | supermarkets she buys items marked as 'greens' on the packet so | assumed they were an actual variety as such (sort of a thinner leafed | cabbage). Yup, that's what they are. Brassica oleracea (the cabbage species) includes the kales, brussels sprouts, broccoli, many oriental greens and more. | I'm not sure if I would put brussel sprouts in the 'greens' category | though (personally I'd put them straight in the compost bin) .;-) | | So, what does the panel think (apart from my need to get out more | etc). ;-) You should eat up your greens and not ask what they are? Regards, Nick Maclaren. |
#3
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What are 'greens'?
T i m wrote:
Hi All, I was talking to the missus tonight re my recent produce growing experiment and she used the term 'greens'. I understood the term to be a generic one that related to most green / leafy, typically eaten cooked vegetables but primarily cabbage (but including broccoli, kale, spinach etc etc). I personally use the term like when living with my parents as in "you aren't leaving the table till you eat all your greens" sort of thing. But those other vegetables are generally sold and advertised as such (like spinach rather than generic 'greens' as such). She was confused (being even less of a gardener than me) as in the supermarkets she buys items marked as 'greens' on the packet so assumed they were an actual variety as such (sort of a thinner leafed cabbage). I'm not sure if I would put brussel sprouts in the 'greens' category though (personally I'd put them straight in the compost bin) .;-) So, what does the panel think (apart from my need to get out more etc). ;-) All the best .. T i m I should imagine she's referring to "spring greens" - a winter cabbage such as Primo which is picked in the Spring before the heart is fully formed. |
#4
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What are 'greens'?
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#5
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What are 'greens'?
On Thu, 03 Jul 2008 22:41:05 +0100, Sandy
wrote: I should imagine she's referring to "spring greens" - a winter cabbage such as Primo which is picked in the Spring before the heart is fully formed. Ah, thanks. 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). Also, some of the smaller cabbage- inner leaves are all screwed up and look like they have a white stuff on them? Is this normal do you think please? All the best .. T i m |
#6
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What are 'greens'?
T i m wrote:
On Thu, 03 Jul 2008 22:41:05 +0100, Sandy wrote: I should imagine she's referring to "spring greens" - a winter cabbage such as Primo which is picked in the Spring before the heart is fully formed. Ah, thanks. 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. Also, some of the smaller cabbage- inner leaves are all screwed up and look like they have a white stuff on them? Is this normal do you think please? Eeeek! that sounds like you have an aphid problem! Something I've also been struggling with this year. The leaves curl over and you'll find lots of little grey insects snuggled inside! You can opt to blast them with a hose; spray with dilute washing up liquid, or, if the infestation is /really/ bad, you might want to use something such as Provado. I guess it all depends how you feel about using chemicals on food products. All the best .. T i m |
#7
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What are 'greens'?
T i m wrote:
Trying to think of ways I could eat cabbage (under cover) and that might be in a stir-fry or bubble_and_squeak. Alternative suggestions welcomed though! ;-) I had to become rather inventive this year due to growing rather more cabbages than I needed! ;-) One of my favourite dishes which went down rather well with everyone was cabbage and bacon. Chop several rashers bacon (or use lard-ons) and fry until crispy and set aside. Take a large onion, cut in half and thinly slice, sweat off in a little olive oil in large pan. Add shredded cabbage and place lid on, turn heat down to low and leave to cook down for 5-10 mins. Season and stir in bacon before serving with mashed potato! Yum! |
#8
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What are 'greens'?
On Fri, 04 Jul 2008 00:58:11 +0100, Sandy
wrote: T i m wrote: Trying to think of ways I could eat cabbage (under cover) and that might be in a stir-fry or bubble_and_squeak. Alternative suggestions welcomed though! ;-) I had to become rather inventive this year due to growing rather more cabbages than I needed! ;-) Nice result though. One of my favourite dishes which went down rather well with everyone was cabbage and bacon. Ok .. Chop several rashers bacon (or use lard-ons) and fry until crispy and set aside. Take a large onion, cut in half and thinly slice, sweat off in a little olive oil in large pan. Add shredded cabbage and place lid on, turn heat down to low and leave to cook down for 5-10 mins. Season and stir in bacon before serving with mashed potato! Hey, even I understood that, I'll give it a try, thanks! ;-) All the best .. T i m |
#9
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What are 'greens'?
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? Also, some of the smaller cabbage- inner leaves are all screwed up and look like they have a white stuff on them? Is this normal do you think please? Eeeek! that sounds like you have an aphid problem! Something I've also been struggling with this year. The leaves curl over and you'll find lots of little grey insects snuggled inside! Ah. :-( You can opt to blast them with a hose; spray with dilute washing up liquid, or, if the infestation is /really/ bad, you might want to use something such as Provado. I guess it all depends how you feel about using chemicals on food products. Hmm, same said gardener gave me a small bottle of 'Polysect' last year and fearful of the black fly that eventually took over my runner beans last year I sprayed them (and the cabbage) a day or so ago? [1] I have no problems with chemicals as long as they are tried and tested and I don't have to use them too often etc. All the best .. T i m [1] I first spotted some ants on the tops of the runners and I remember last year seeing ants managing batches of black fly? |
#10
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What are 'greens'?
In article , T i m writes: | | So, would you ever see a packet in a supermarket saying just 'Greens' | or would it actually say (as you suggest) 'Spring greens' (and in fact | be kale)? I'm trying to get to grips with the idea if they can market | a product called just 'Greens' or in fact is that simply still to | generic? They could, but it's unlikely. | Yup, that's what they are. Brassica oleracea (the cabbage species) | includes the kales, brussels sprouts, broccoli, many oriental greens | and more. | | Hmmm, ok, so a packet could (say) be advertised as 'Mixed Cabbage' and | contain all you list above Nick? Probable "Mixed cabbages", but yes. | Firstly I just don't like the taste of any 'greens'. ... | | I don't think I'm alone either ... You're not. | Trying to think of ways I could eat cabbage (under cover) and that | might be in a stir-fry or bubble_and_squeak. | | Alternative suggestions welcomed though! ;-) Try southern (USA) style. Cut into strips and cook fairly briefly in a small amount of fairly strong, brown stock (esp. beef). The salt and umami cut the bitterness. Regards, Nick Maclaren. |
#11
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What are 'greens'?
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#12
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What are 'greens'?
In article , T i m writes: | | p.s. Is there an explanation why I mind less (I nearly said like | there! g) spinach and some of the darker cabbages please? People vary. I am relatively unusual in disliking the combination of general bitter tastes and sweetness - for example, I dislike sweet yoghourt and most cheesecakes, but like ayran and yoghourt on savoury foods. You are relatively unusual in another way, but not in a very surprising one. Regards, Nick Maclaren. |
#13
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What are 'greens'?
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#14
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What are 'greens'?
In article , T i m writes: | | 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? Yes and no. There are a zillion different chemicals involved, all plants and varieties differ, and people vary in their sensitivity to each one. So looking for a single factor is a waste of time. Regards, Nick Maclaren. |
#15
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