Text 502, 107 rader
Skriven 2008-01-09 23:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BO SIMONSEN
Ärende: Re: Turkey for Christmas
================================
-=> Quoting Bo Simonsen to Jim Weller <=-

 JW> BS> My mom paid about $15 for 3 kg this year

 JW> That sounds like a really good price to me. Last time I looked they
 JW> were $3.49/lb which works out to $7.68/kg.

 BS> Ouch, I don't know in general how big difference there is between
 BS> prices on such stuff. (EU vs. USA)
 
North America has very cheap beef, pork, chicken and turkey. But
lamb, duck, goose and rabbit are rarely eaten here, not sold in very
many stores and so not raised by very many farmers. And they are
very expensive because they are raised by just a few small farmers
and not the huge industrial outfits. American meat is even cheaper than
Canadian meat and up here in Yellowknife I pay even more than the
average Canadian as I am so far away from the farms. (I can and do
eat a fair amount of free wild game though.)
         
 BS> collard greens.. never heard of it?

A member of the cabbage family with loose leaves not heads. Very
similar to Kale (Gr›nkål, I think). According to one on-line
dictionary Collard greens are called Foderkål.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Collard Description, Storage, Preparation
 Categories: Info, Vegetables
      Yield: 1 Info file
 
           Brassica oleracea acephala
 
  Common Name: Collards
  Also known as: coKale, Borecole, Green Cabbage, German Greens
  Origin: Europe
  Varieties: Georgia (75 days)  Vates (75 days)
  
  DESCRIPTION: A hardy biennial grown as an annual, the collard grows
  two to four feet tall and has tufts or rosettes of leaves growing on
  sturdy stems. Collard is a kind of kale, a primitive member of the
  cabbage family that does not form a head. The name collard is also
  given to young cabbage plants that are harvested before they have
  headed. Collards were England's main winter vegetable for centuries.
  
  STORING AND PRESERVING: Collards can be stored in the refrigerator
  up to one week, or in a cold, moist place for two to three weeks.
  Collards can be frozen, canned, or dried; use the recipes for
  greens.
  
  SERVING SUGGESTIONS: Collards can be steamed or boiled; serve them
  alone or combine them with ham or salt pork. Corn bread is a nice
  accompaniment.
  
  Source: Excerpted from The Vegetable Gardening Encyclopedia
  Typed by Dorothy Flatman, 1995
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Collards and Kale
 Categories: Vegetables, Info
      Yield: 4 Servings
 
      1    Info file
 
  Collards Cruciferae Brassica oleracea L. (Acephala group)
  
  Collards are closely related to kale and cabbage, and might be
  described as a non-heading cabbage. They are grown for the smooth,
  rather thick, tender leaves which are used as greens or pot herbs.
  Plants may be started in beds, or direct seeded in the field. They
  produce a rosette of leaves. The whole rosette may be cut off and
  marketed, the usual commercial practice, or leaves may be stripped
  off and the central axis will continue to grow and produce. Leaf
  surface is generally exposed, as in spinach.
  
  Kale, Common
  Scotch, Borecole
  Cruciferae Brassica oleracea L. (Acephala group)
  
  Kale grown for food is handled as an annual, although the plant is
  biennial, producing a seed crop the second year. The Scotch
  varieties have very curled, grayish-green thick smooth leaves. In
  the North they may be seeded in early spring for summer
  production, or in midsummer for fall harvest. In the Southern
  States, kale is planted in the fall and harvested throughout the
  winter. For the market, the whole young plant is cut off and
  trimmed. For home use, leaves are stripped off, and the plant
  continues to produce. Kale as food is used mainly as a pot herb,
  although sometimes in salads. Kale is also used as feed for
  livestock.
  
  Source: http://www.hort.purdue.edu
  From: James Young                     Date: 20 May 98
 
MMMMM


Cheers

YK Jim


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