RE: Collard Greens
Yes, Adam, tis true,
Brassicas are sweetened by frost. As are carrots.
Why do people dislike store-bought Brussels sprouts?
Because they are grown in California where there is no real frost (and
possibly in nutrient-depleted soils).
Organically grown Brussels allowed to endure a frost or two are tender and
I'm willing to bet that people would eat more vegetables if they were grown
properly, locally, harvested properly and tasted like vegetables!
Live from the Garden of Yum,
> -----Original Message-----
> From: email@example.com
> [mailto:firstname.lastname@example.org]On Behalf Of Honigman, Adam
> Sent: Monday, August 21, 2000 11:57 AM
> To: 'AMCNALLY@rubbermaid.com'; email@example.com
> Subject: RE: [cg] Collard Greens
> By all means take a few leaves and enjoy them now but keep the plant going
> (some gardeners in our NYC garden keep them going until frost.) A good
> friend of mine ( whose family knows from collard greens)
> insists that they
> are sweeter by the end of the season and have special medicinal qualities.
> Best wishes,
> > -----Original Message-----
> > From: AMCNALLY@rubbermaid.com [SMTP:AMCNALLY@rubbermaid.com]
> > Sent: Monday, August 21, 2000 11:27 AM
> > To: firstname.lastname@example.org
> > Subject: [cg] Collard Greens
> > I live in NE Ohio and have attempted to grow Collard Greens this Summer.
> > I
> > planted them Memorial Day Weekend and they are really big and leafy now,
> > but
> > I'm not sure exactly when I should pick them to cook. Please advise how
> > long I should wait or how they should look before I cook them.
> > Thanks,
> > Ammey L. McNally
> > Rubbermaid Home Products
> > email@example.com
> > PH: 330-202-5877
> > FX: 330-202-5441
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