Category Archives: Cooking

Good Old Greens



MUSTARDS AND COLLARDS

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MUSTARDS AND COLLARDS

Yes, I grew up on collards and mustard greens. My father was a Mississippi boy, and I attended college in Jackson, Mississippi. My brother, Hilton, wrote about our Cuzn Don’s “mess of greens” in his blog back in May, 2008. I think we all grew up knowing exactly how to cook them to get the best flavor. Check out Hilton’s post to see the best way to cook them.

Like Hilton, my favorite greens are a combination of mustard greens and collards. I grow both wherever I can find a spot. I would probably use up every square inch of raised bed for these wonderful greens. Of course, when I grow beets, I’m never sure if I’m growing them for the roots or for the greens. Beet greens run a close second to mustards and collards!

As you can see, the birds like my mustards, too. I don’t have any grass for them to eat, so they enjoy my greens. I made a deal with the birds, however. I told them that I’d let them have 10% of them if they would leave me 90%. So far, they’ve held true to their word, or chirp.

In this photo, the collards are in the back, mustards in front. The mustards grow faster than the collards, so it may be hard to make out the collards.

I think it’s time to cook up a mess of greens and plant more.

A Great Combo!

When there is a “pot luck” of any sort, I have a favorite dish to carry to someone’s home, especially during the holiday season. My friend, Debi, had several of us over for Christmas brunch and I took my Cran-Apple Pie. Cranberries and apples just seem to go together and say “Christmas!” Here it is just before putting it in the oven.


cran-apple crumb pie before baking
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CRAN-APPLE CRUMB PIE BEFORE BAKING

My crust recipe is one I found in a magazine back in the 50s (early marriage) and I have not rolled out a pie crust since then. Everyone wants to know how it’s made because it is so tender and flaky. I debated sharing it online, but I hate for it to get lost.

No-roll Pie Crust
Place 1 ½ cup flour, 1 ½ teaspoon sugar and ¼ teaspoon salt directly into an ungreased 9” pie pan. Pour out ½ cup canola oil, then add 2 tablespoons cold milk and mix with a fork until milky. Pour into flour mix in the pan and stir it all together. Press the mix into the pan until it resembles a regular pie crust. Leave enough up on the sides to squeeze into a rim. It’s light and flaky – doesn’t leave a mess and never requires rolling out!

Lucy’s Cran-Apple Crumb Pie
1 cup sugar
¼ cup flour
4 cups peeled, sliced and chopped apples ( I use Fuji, but any apple will do)
2 cups fresh or frozen cranberries
Preheat oven to 425 F. Gently mix berries, apples, sugar, and flour until fruit is coated. Dump into pie crust and top with crumb topping.

Crumb Topping
1 cup packed brown sugar
1 cup flour
½ cup (1 stick) chilled unsalted butter (I use half butter and half yogurt spread).
Mix together until crumbly, and put over top of pie.
Bake about 40 minutes. You’ll know it’s done when it starts to bubble and brown.

Here it is right out of the oven. Needless to say, I had only an empty dish to bring back home! Along the way, I picked up some vanilla-caramel swirl ice cream to put on top.


fresh out of the oven
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FRESH OUT OF THE OVEN

Makes me hungry just to write about it!