tag:blogger.com,1999:blog-18071407.post8561962488757738624..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: White wine and duck fat. Oh, and greens.Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-18071407.post-60502723281152629822011-05-25T20:49:24.320+02:002011-05-25T20:49:24.320+02:00Thanks Ken.... Baumax we know of... did you know t...Thanks Ken.... Baumax we know of... did you know they did the various Heinz tomato varieties?<br /><br />Word Verification is "Ilinois"... they can't spel but it seems linked somehow?Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-46893837182162784882011-05-25T07:45:51.824+02:002011-05-25T07:45:51.824+02:00Hi Tim,
Tim, you inspired me to do some Googling ...Hi Tim,<br /><br />Tim, you inspired me to do some Googling in French to see what I could find that might be collard greens. I found something called <i>chou fourrager prover</i> on <a href="http://www.graines-baumaux.fr/4890/graines_potageres/choux/chou_fourrager_prover.htm" rel="nofollow">this site</a>, and something called <i>chou vert non pommé branchu du poitou</i> <a href="http://www.magellan-bio.fr/produit_chou-vert-non-pomme-branchu-du-poitou-bio-1g-65-1130.html" rel="nofollow">here</a>.<br /><br />Collards seem to go by the name <i>chou cavalier</i> (<a href="http://www.servicevie.com/bien-manger/guide-des-aliments/legumes/choux/chou-cavalier/a/1403" rel="nofollow">link</a>) or <i>chou portugais</i> as well. And <i>chou fourrager</i>, a name that implies they are used as cattle feed. But then in France corn/maize is also fed mostly to cattle — it's what we call "feed corn" rather than sweet corn. I can't vouch for the "headless" (<i>non-pommé</i>) cabbage varieties available in France. I wonder if they would have the same taste and texture as the collard varieties I get seed for in the U.S. (Georgia Southern, etc.) I'm going to have to buy some seeds and try them.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71574529517157043662011-05-24T23:17:51.793+02:002011-05-24T23:17:51.793+02:00Ken, Can you get 'collard' green seed here...Ken, Can you get 'collard' green seed here in France... if so what are they sold as, please?Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34269917600753641852011-05-24T16:01:52.875+02:002011-05-24T16:01:52.875+02:00Cheryl, that's such a good idea. I need to rem...Cheryl, that's such a good idea. I need to remember to go pinch off some fresh tender mustard green leaves to put on sandwiches or add to green salad.<br /><br />Our weather today is gray and not very warm. But the sun is supposed to be back tomorrow. Then gray or even rainy on Thursday. On verra.ckbhttps://www.blogger.com/profile/15667570157826940501noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77261662729245691692011-05-24T01:29:04.267+02:002011-05-24T01:29:04.267+02:00Hi Ken! John A. (you know who he was) taught me t...Hi Ken! John A. (you know who he was) taught me that mustard greens are excellent in place of lettuce on sandwiches. You get a little mustardy taste in your sandwich. Now I'm sad I didn't plant mustard this past winter. It's still unseasonably cool here, but my I've already planted my garden for the summer. Tomatoes have blossoms. Now all they need is some warm weather.Cherylhttps://www.blogger.com/profile/15170098781777190491noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-701426048587381212011-05-24T00:31:43.282+02:002011-05-24T00:31:43.282+02:00I love the look of the frisée lettuces. I think I...I love the look of the frisée lettuces. I think I've had some in a salad but I'm not certain.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81831579178195549872011-05-23T21:28:57.831+02:002011-05-23T21:28:57.831+02:00Hi Ken, yes the turnips are chopped and added to t...Hi Ken, yes the turnips are chopped and added to the greens which are usually cooked with "streak of lean" type bacon. Lots of people eat them with hot pepper sauce.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27031414365783632582011-05-23T17:33:09.828+02:002011-05-23T17:33:09.828+02:00I'm having collard envy.
Verification word is...I'm having collard envy.<br /><br />Verification word is "prose."chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-78915024750034021852011-05-23T16:00:49.944+02:002011-05-23T16:00:49.944+02:00Hi Evelyn, I wonder if people eat the turnips as w...Hi Evelyn, I wonder if people eat the turnips as well as the greens. I think turnip greens are best mixed in with collards or mustard, not just by themselves.<br /><br />Yes, Nadège, they are really good and good for you too. I'm sure you can find collards or kale where you live.<br /><br />Kristi, do try it if it's practical. We had cauliflower greens and steamed potatoes with duck fat and duck sausages for lunch today. Excellent.ckbhttps://www.blogger.com/profile/15667570157826940501noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-31569700817834838412011-05-23T14:57:03.992+02:002011-05-23T14:57:03.992+02:00Your garden looks so great. I'm older than you...Your garden looks so great. I'm older than you (slightly) and never tasted collard greens until about three years ago when I joined a CSA farm. Now they are my favorite. But duck fat isn't easy to come by around here unless you buy your own duck and cook it. Still, I may try this. It certainly sounds wonderful.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-62179566038825171432011-05-23T14:29:28.975+02:002011-05-23T14:29:28.975+02:00I think your new green's patch is off to a goo...I think your new green's patch is off to a good start. We ate collards mostly in KY, but turnips rule in Alabama. I don't think I've eaten mustard greens much, but like your idea of adding them to your collards. I agree with long cooking time.<br /><br />Love your new banner! Wishing you some rain.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1175895211044375382011-05-23T14:07:06.160+02:002011-05-23T14:07:06.160+02:00Now I understand why Joumana of "taste of Bei...Now I understand why Joumana of "taste of Beirut" often has recipes with collard green...<br />"Greens" are really healthy for you.Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44242962714288554962011-05-23T11:21:34.977+02:002011-05-23T11:21:34.977+02:00All those green makes me hungry!!!All those green makes me hungry!!!Mon Petit Avatarhttps://www.blogger.com/profile/08715622822807333321noreply@blogger.com