Monthly Archives: May 2009

I Cooked What?

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Those of you who know me well know that the only “greens” I grew up eating were spinach and “salad”. We never ate collards, or “turnip salad”, or anything like them. Mark – however – grew up in Roxboro eating collard greens and turnip salad.

I tried the collard greens once, years ago, during a visit in Roxboro. They had lost all their vibrant green pigment and appeared to have been cooked for several days. I couldn’t eat them. So, despite Mark’s love for the “greens”, I’ve never prepared them for him … until tonight.

We joined a CSA (community supported agriculture) this year and have now had two weeks of produce. So far, the only things I’ve not been able to find some way to use have been the abundance of radishes. Personally, one radish a year is sufficient for me. This week the box included a healthy portion of Flash Collards – and I refuse to waste them. I knew there had to be a way to prepare them that wouldn’t kill them or me. Here’s the recipe I came up with, and it was REALLY good. I even ate some, and liked them. They weren’t the least bit bitter or sour.

Chloe’s Collards

One large bunch of collards
3-4 Tbs of Olive Oil
1 large clove Garlic (minced)
1 Leek washed and thinly sliced
Kosher Salt & Fresh Ground Pepper to taste

Rinse and pat dry the collards. Trim off the end of the stems. Stack the leaves one on top of the other and roll the bunch tightly from one side to the other (like a cigar). Thinly slice the leaves while rolled, slices not more than 1/8 of an inch wide. Set the collards aside.

Heat the olive oil in a saute pan. When it is warm, but not smoking, add the minced garlic and the leek slices. Saute for 2-3 minutes … until translucent, but not toasted or burnt. Add the collards and toss in the oil with tongs. Keep tossing in the pan for 1-2 minutes until the collards are bright green and have softened a bit. DO NOT over cook. Turn off the heat. Add fresh ground pepper and kosher salt to taste. Serve immediately. Enjoy.

Up the Creek …

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Sam’s been taking an Environmental Science class through the city of Rock Hill, in conjunction with 4H. Yesterday was the last day of class and they went kayaking in the Catabaw River and one of the adjoining creeks.

    Claire checks out the equipment.

    Claire makes sure that Sam’s in safe.

    In and ready to go.

    Here we go!

    Sophie casually watches Sam paddle “up the creek”.

Twinkle Toes

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Life has been a little nutty here for the last week or so. Sophie’s annual dance recital was this past weekend. Rather than doing a typical recital, the ballet school puts on a ballet. Last year was Peter Pan; this year was Hansel & Gretel. Sophie danced three roles: Evening Twilight (ballet), Gingerbread Fence (tap), and Spiders (modern). So … Five rehearsals and five performances later…. we are done. She did an awesome job and it’s been so exciting to see her improve over the years.

We’re not allowed to film or photograph the dancers actually in the performance. But here are a few photos of Sophie headed into the performance hall, listening to “notes” from the artistic director, and hangin’ out in the dressing room.

Sporting our favorite sundress “de jour”.

She appears to be running through the dances in her head.

Sophie’s friend, Eli, came with his mom to see the performances. He picked some flowers out of Lisa’s garden to bring for the ballerina.

Listening to Mrs. Blackwell give “notes” prior to the rehearsal. (She’s dressed for the “spider” dance here.)

New Boy in Town …

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Wilson had his eyes checked last week and we discovered he’s mildly farsighted. Nothing hampering his “grand slam” hitting. Last week he hit a home run and a grand slam. Just enough of a problem to make some of the close up work frustrating. So… here’s the new Wilson (for reading and computer work).

Here is the Professor sporting his new specs.

Paula’s Recipes …

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Well, the Hamburger Steaks were worth repeating… I just haven’t had a chance to post the recipe yet.  But I will.  I also tried the Cauliflower Layered Salad from the same issue, and it was good too.  As far as I’m concerned I’ve already gotten my money’s worth from this one.  There are still a few more recipes to try in the magazine.  Yeah!