Earlier this week we took a drive to our hunting grounds. Deer season is upon us in Arkansas.
Time to clean out the deer stands, fill the corn feeders, check on the growth of the food plots, etc.
This year the guys planted a mixture of clover, oats, beans and turnip greens. When we approached the plot I nearly fainted.......
Do you see what I see?
A beautiful patch of young tender greens?
I scrambled for a sack and there was none to be found.
What am I going to do? I have to take "a mess" of these home to cook.
Ah ha, I spotted the 40 lb sacks of corn. I asked hubby to please pour the corn out...I need that sack. Luckily the feeder had enough room to hold one more sack of corn. And then I hit the greens. (he thought I was nuts)
Within an hour I had them washed and in the pot for supper.
This brings me to a question for you. Do you cook your corn bread with sweet milk (that's what mama and daddy called whole milk) or buttermilk?
I was using Paula's recipe for the greens so I thought I'd try her corn muffin recipe to accompany them.
I found a recipe of Paula's that I don't like!!!! The flavor of muffins made with baking powder and milk did not taste good at all, no, mam!
Soooo, the next night, with leftovers (I had lots) I had my good buttermilk corn bread sticks! Yum! I use the Dixie Corn Bread recipe on Aunt Jemima corn meal sack.
Needless to say, I overate that night.
Now tell me, do you like turnip greens?