? ? ?You might think "mustard" if you are from California. Or "canola" if you are from Canada — "colza" in France. Or "rape" (photo of flower) — a.k.a. "oilseed rape" (Wiki article). But it's none of those.
? ? ?In Touraine in April, there are wide fields of similar yellow flowers all around the countryside. In fact, mustard, rape, and the plant in question are all members of the cabbage family.
The leaves of the plantThese flowers (and leaves) grew in our vegetable garden. They survived the winter. I pulled the plants out yesterday and spent the day trimming, cleaning, and cooking the leaves.
Eight pints (one gallon) of cooked greensAfter you've looked at the other two pictures in this post, you might have a better idea. And knowing my Southern background will help...
It seems those yellow flowers are the same as can be seen in the banner of Days on the Claise. I have no idea what they can be, and I'm waiting for some knowledgeable readers to tell us.
ReplyDeleteOn April 24 you posted a photo of your collard plants in bloom with yellow flowers. Could that be what is in that sunny bouquet??
ReplyDeleteThe blooms are quite nice. I think Anonymous is right;-)
ReplyDeleteCollard greens or mustard greens?
ReplyDeleteYou pulled out what was left in the garden? Whatever it is, they are really beautiful.
I would have had no idea, but, given your southern routes, I'd guess collards, too :))
ReplyDeleteJudy
I will go with Anonymous :Collard green blossoms though the leaves do not look too "big"
ReplyDeleteYes, it's the collard greens and the flowers. Spring collards have small, tender leaves. The heat of summer toughens the leaves and they grow much bigger. Either way, they are good to eat, if cooked right (i.e. long enough).
ReplyDeleteNary a clue. Except for roses and tulips, I have no idea about the names of flowers, or plants, or trees, or.....
ReplyDeleteWhat a beautiful bouquet! They are worth growing for the flowers alone.
ReplyDeleteBettyAnn
How do you keep the cooked leaves? Are they frozen, or packed as is, or with something else added? It hadn't occurred to me that you could cook a lot of them ahead of time, so to speak.
ReplyDeleteBettyAnn, you're right. But then there's the bonus: the leaves. I was reading about collards yesterday. They are a prized vegetable, used in soups and as greens not only in the U.S., but in Brazil, Portugal, Egypt, and many other countries. I remember eating collard greens in Ethiopian restaurants in Washington DC nearly 30 years ago.
ReplyDeleteEmm, greens like collards, chard, and spinach freeze just fine after they've been cooked or blanched. When you grow collards or get them from a grower in season, you need to cook the whole batch (I bet I had a bushel) and either can or freeze them.
I'm looking forward to thawing and eating these from time to time with smoked chicken or sausages, and new potatoes.