tag:blogger.com,1999:blog-1554428418150974947.post8044993995195072779..comments2023-10-23T23:59:00.475+02:00Comments on De la bonne bouffe: The [not so] Hungry GapPollygarterhttp://www.blogger.com/profile/10519711639714303756noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1554428418150974947.post-40806071578174719392013-05-22T10:50:35.264+02:002013-05-22T10:50:35.264+02:00Tim, your collard greens don't really look lik...Tim, your collard greens don't really look like collard greens. Must be a different variety from mine (Georgia Southern, I think they are called). The leaves are much darker — less like cabbage and more like dark kale leaves, but not curly.<br /><br />Collards are one of those foods like beets (or beetroot as you say) that some people love and others can't abide. More for me, I say.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-1554428418150974947.post-13179279466129572012013-04-25T13:28:10.669+02:002013-04-25T13:28:10.669+02:00I've had Ken's collard greens. He loves th...I've had Ken's collard greens. He loves them, but they go a very unappetising khaki colour and I thought were edible, but I would never choose to cook and eat them like that. I thought you had to cook them for a long time to break down the difficult to digest bits. I would never have touched our orchard neighbour's greens if I'd known that's what they were because I thought they were basically inedible. But young and fresh they are fine. There's a sort of Italian greens sauté that I do from time to time that would really suit them too. Our orchard neighbour sells his produce at the market, that's why 2ha -- his pricing system is weird, but I know he is organic, so I always buy something from him.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-1554428418150974947.post-56909613449128665942013-04-19T07:57:04.684+02:002013-04-19T07:57:04.684+02:00The boiling water idea sounds good... it seems, th...The boiling water idea sounds good... it seems, though, that Ken boils his to death... follow the link from the page above [Ken's Collard Greens] - the result looks like a stringy mush.<br /><br />I am looking at our meadow [2ha] and thinking... what does he do with all those greens??Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-1554428418150974947.post-19471358631454214132013-04-18T22:29:04.772+02:002013-04-18T22:29:04.772+02:00Our orchard neighbour has 2ha of collard greens th...Our orchard neighbour has 2ha of collard greens this year. I didn't know that's what they were, but they look exactly like your pic. I thought they were sprouting brocoli. Anyway, he told me to simply pour boiling water over them and serve with hollandaise or vinaigrette. I've been stir frying them. They are quite good -- and all the better for being very yound and fresh.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-1554428418150974947.post-71469270352721737282013-04-18T08:53:40.777+02:002013-04-18T08:53:40.777+02:00The bacon chop is super... we first had it in a li...The bacon chop is super... we first had it in a little restaurant in Brugges called "In Der Wittenkop" [In The White Cap]... it had been recommended to us by the barman in the "Brugse Beertje" [The Little Brugges Bear] as a good place to eat... it was! The landlady specialised in cooking traditional Belgian farmhouse food. Pub is still there, called by the same name, but not long after our first visit, the couple sold the bar and moved elsewhere... shame!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-1554428418150974947.post-84164362661053294142013-04-18T08:18:44.951+02:002013-04-18T08:18:44.951+02:00A fascinating post and one that reminds me of how ...A fascinating post and one that reminds me of how we used to live when I was a child, before supermarkets and when all we had to eat was what was in the garden or in season in the village shop. Food tasted like real food then, too.<br />As you say, if the supermarkets closed nobody would have a clue how to eat, after all, many of the UK population don't really cook any more, it's become a hobby. Which is why the supermarkets can get away with so much - the horse meat fiasco to start with. Too many people don't care what's in their food so long as it's cheap and they can shove it in the microwave.<br />Your bacon chop recipe sounds delish !!Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.com