Place the collards in a mixing bowl and repeat with the remaining collards.
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I tend to sigh when I hear that collards were cooked without meat, but Ms. Hall's are lively and tangy; better, actually, than many pots of collards around town.
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My grandmother made everything without a recipe: collards, cornbread, poundcake.
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I order a bowl of scrambled eggs, beans, chorizo, and collards.
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The collards were stellar and came with corn, onions, and peppers.
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Hell, he even swung by homecoming and scored a collards sandwich.
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Then there's collards greens, followed by Asian aromatics: ginger, scallions, garlic, chilies.
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David Tanis has a fairly traditional recipe with ham hock and collards.
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Add the collards and the remaining 1 cup stock and bring to a simmer.
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I pick up greens: kale, spinach, chard, celery, parsley, collards, asparagus, mint, and basil ($15).
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Vegetable gardens filled with collards, berries, pole beans and cucumbers grew beside the small houses.
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Chai Pani, an Indian street-food restaurant, offers specials like dal with collards and country ham.
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Add in the peaches and shallots and toss to combine, then stir in the collards and fennel.
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The striking leaves, which resemble large, fan-shaped collards, have far less heat than the more familiar root.
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Centuries after Christians had stopped arguing about intinction, Southerners had their own sacramental crisis over cornbread and collards.
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And maybe we'll make some collards too, some biscuits and a grilled potato salad with chipotle bacon vinaigrette.
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Author's note: The roasted vegetables, congee, and braised collards keep well in the refrigerator up to 3-4 days.
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And the Instagram video of collards simmering on the stove was nothing less than a gauntlet-toss to fate.
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Fill a large bowl or pot with cold water and add the leaves, washing them thoroughly – collards are notoriously sandy.
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Add in collards, carrots, and celery and cook, stirring constantly, until the vegetables are tender, about 3-4 minutes. 4.
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This version is garnished with sweet potatoes, squash, and collards, but you can definitely leave the soft-boiled egg out.
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With sweet potatoes, squash and collards, this bowl is full of stuff that is both good and good for you.
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Somebody figured out that a combination of mustard greens and collards tastes better than either one of them tastes alone.
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By the late 20173s the moths were chewing through the leaves of cabbages, brussels sprouts, collards, and kale from Florida to Colorado.
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This morning she greeted me with 'I lost five pounds yesterday following you around taking pictures of door knobs, houses, wagons, collards, etc.
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When the thought of simmering collards for dinner is unimaginable, this raw collard green salad will help you eat all your leafy greens.
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The food they produce is seasonal; in fall and winter, they're growing ginger, turmeric, lettuce, spinach, collards, kale, kohlrabi, carrots, broccoli, beets and cauliflower.
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The best vegetables to consider are corn, peas, broccoli, cauliflower, carrots, green beans, squash and winter greens such as spinach, kale, chard and collards.
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Ted paired fried, salty pork chops with lima beans and cabbage, studded with neck bone; for Matt, red-pepper-spiked chitlins with yams and collards.
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In other domains, it will eat a lot of things you probably eat, too: broccoli, asparagus, tomatoes, eggplants, okra, chard, cabbage, collards, bell peppers, cucumbers.
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Kale-Sauce Pasta Here's one of Priya's favorites from NYT Cooking; she said she's tried it with arugula, spinach and collards, and it works great.
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Von Diaz, the author of "Coconuts and Collards," showed me exactly how she does it for this weekend's "Eat" column in the magazine — with a hammer.
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Her cookbook, "Coconuts and Collards," published last year, tells her own story, flavored by the Caribbean and the American South, and that of the island's food.
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Volunteers help cook hearty vegan meals mostly from what grows on the property, like butter collards for salad, and cupuaçu, a sourish, oblong cacao relative, for juice.
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"We got red chard, green chard, rainbow chard, green kale, red kale, lacinato and then collards," Gary Waugaman said, pointing at row after row of colorful leafy plants.
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Besides Kale, Swiss chard, collards, spinach, and broccoli are loaded with vitamins A, C, and K. Because leafy green plants aren't just for your mid-century modern planters.
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His book is both a manual and meditation, in chapters moving alphabetically from collards to potatoes, on the forces of history that made him the cook that he is.
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" After that blistering takedown of African-American theatrical clichés, what writer would dare attempt a sincere "Mama on the couch" play or anything smacking of collards, church or "Mr.
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I thought to embrace that at dinner tonight, to make Melissa Clark's recipe for spicy pork stew with hominy and collards and inhale its scent like a memory of summer.
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For the White Mountain cabbage collards, the heads swelling with layer after layer of new leaves, for the fava beans that are inching toward flowering, nothing else of consequence happened.
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The smashed potatoes, with peels and all, had tons of personality that put other choices to shame: tepid string beans and broccoli, unseasoned and tough collards, coleslaw and mac and cheese.
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If you want to get the cozy vibes of braising without actually committing to, like, several hours of braising a whole lamb shank, start with braised collards with some smoky, spicy kielbasa.
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I believe I understood some of the reasoning behind chopped collard greens and cashews tossed with a coconut dressing, but I still find raw collards somewhat rough going after the first few mouthfuls.
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Toss to evenly distribute the seasonings and acid, then grab handfuls of the collards and squeeze them to help tenderize the greens (you will notice the color change to a darker, almost glossy green).
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A lot of Deep Southerners like jalapeño jelly (with cream cheese, on crackers); and we may add jalapeños to corn bread, or to pintos or collards, and speckle our turnip greens with pepper sauce.
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Nestled above it are roasted broccoli and the restaurant's seasonal vegetable of choice — currently collards and brussels sprouts, always the right level of tender-crisp but occasionally oversalted — and a cooling smear of coconut yogurt.
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There'll also be braised winter greens (collards, kale, and turnip greens), macaroni and cheese, sweet potato gratin, Yukon Gold mashed potatoes, green bean casserole, a Caesar salad of fresh greens and kale, and dinner roles.
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They include green leafy vegetables like spinach, kale and collards; fatty fish like salmon, mackerel, tuna and sardines; fruits like strawberries, blueberries, apples, grapes, oranges and cherries; nuts like almonds and walnuts; and olive oil.
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Shredded Brussels sprouts and honeycrisp apples are by turns refreshing and racy; shiitake mushrooms and shredded collards left to ferment for 140 days yield a kimchi that takes on the texture of meat — crossed with fire.
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I would sit at the counter at Sylvia's, eating mac n' cheese and those famous collards or spend an afternoon talking with Charles Gabriel about the perfect way to fry chicken at his spot on 153st street.
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It followed him around the city to places like the Lincoln Park Music Festival, held every July, where he and Ms. Jampol spent the day together as friends in 2013, connecting through hip-hop, fried catfish and collards.
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Front Burner A panel discussion of Jewish foods as they have been adapted to Southern tastes, especially by African-American cooks with dishes like sweet potato rugelach and collards with schmaltz, will be held Sunday at the Museum of Jewish Heritage.
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Whatever you cook, make sure you leave enough time to do the prep work and brining that will allow you to make this awesome recipe for smothered pork chops on Friday night, and to serve them with cornbread and collards.
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This butcher in Chelsea Local, on the lower level of Chelsea Market, will sell an Easter dinner of homemade sliced smoked Berkshire ham, macaroni and cheese, mashed sweet potatoes and braised collards with bacon, $75, to serve four to five people.
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Or our recipe for ham and bean soup with collards – you could use a smoked ham hock for flavoring if you don't happen to have the end of a ham lying around, or a smoked turkey leg if you don't eat pork.
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She's brought us an elegant porridge of arroz caldo with collards and soy-cured egg yolks as well as bistek, the beef raised high with soy sauce, citrus and browned butter, and sinigang, a sour-fantastic soup of tamarind broth with pork and vegetables.
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Keep tossing the onions and peppers until they begin to melt, then add to the pan a bunch of chopped chard, or kale, if you have it, or collards or any sturdy green, and slide a top onto the pan so the greens cook through.
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In 2014, when the company called collard greens "the new kale," Mikki Kendall, writing in The Grio, labeled this "food gentrification" — the first step in a process whereby collards would become the sort of thing that smoothie shops pulverize into drinkability for well-heeled consumers.
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Cheesy grits for breakfast is definitely already a thing, especially with some Southern-style stewed collards with thick-cut bacon, so here, our culinary director Farideh Sadeghin subbed in steel-cut oats for the grits, and topped the whole thing with a perfectly poached egg.
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She writes about the experience in her cookbook published this year, "Coconuts and Collards," not just in the stories that introduce each chapter but also in the recipes themselves, which are coded with her family's movements, over generations, from the Caribbean to the American South and back again.
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At first glance, the show seems an unlikely hit: a slow-rolling half-hour about running a restaurant, managing a family and how best to cook regional specialties like cabbage collards or flounder caught from the nearby Atlantic, or seasoning meat coaxed from the jowls and tails of pigs.
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The menu is a series of mix-and-match configurations, including knobs of cornbread, brushed with honey butter; crusty-edged fries dusted in Old Bay; candied yams that stop just short of actual candy; and collards tender but still resilient after a long boil with smoked turkey, the meat then pulled and strewn among the greens.
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Long wooden tables run down the middle, where diners commune over Mr. Thiam's vivid precolonial West African dishes: malleable boulders of fufu, boiled plantains pounded under a steady stream of palm oil; egusi, traditionally a cassava-leaf stew, here made with collards, honoring the influence of the African-American diaspora; and fonio stained crimson by jollof, tomatoes broken down with a crush of baobab leaves and whole Scotch bonnets.
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First Course: Oysters a la Spring House (with collards and pimento cheese) and canapes a l'Amiral (shrimp with curry butter on crostini), with NV Heidsieck Monopole Blue Label Champagne Second Course: Consomme Olga (a simple beef and chicken broth) and sautéed scallops, with 2015 Simmonet-Febvre Chablis Third Course: Chilled salmon with hard-cooked egg and dill sabayon, with 2014 Thierry et Pascale Matrot Bourgogne Blanc Fourth Course: Filet mignon Lili, featuring foie gras and truffles and cognac cream sauce, over mushroom bread pudding, with 2014 Vincent Girardin Bourgogne Rouge "Cuvée Saint-Vincent" Fifth Course: Pan-roasted lamb with mint pesto carrots, pea timbale and new potatoes, with 2014 Abbey Court Cotes du Rhone Sixth Course: Punch Romaine, a palate-cleansing rum and champagne cocktail Seventh Course: Pan-roasted quail, with bourbon and pancetta demi-glaze, with 2015 Maison Louis Latour Bourgogne Rouge Eighth Course: Chilled asparagus salad with bacon jam, with 2015 Chateau de la Ragotiére Muscadet Sévre et Maine Ninth Course: Pate de foie gras Tenth Course: Vanilla ice cream with salted caramel drizzle and pate a choux (éclair) pastry, with Hidalgo Olorosso Sherry In 2015, the original lunch menu from the final meal on the ship sold for $88,000.
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Tuesdays offer collards, corn, boiled okra, rice, snap beans, and black-eyed peas. Wednesday's lineup is a combination of collards, lima beans, rice, okra, and squash. On Thursdays collards, corn boiled okra, rice, snap beans, and black-eyed peas are on the menu. Okra, collards, squash, rice and gravy, macaroni and cheese, and lima beans are on the menu for Friday.
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As a pest of collards, the degree of damage is dependent upon the nematode population in the soil.
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Winter greens are green leaved vegetables, closely related to the cabbage, that are seasonably available in winter. Common vegetables described as winter greens are chard, collards, rapini, and kale.
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The week closes on Saturday with collards, corn, boiled okra, rice, snap beans, and black-eyed peas. The H&H; dessert menu consists of peach cobbler, apple cobbler, sweet potato pie, and bread pudding.
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Sulforaphane occurs in broccoli sprouts, which, among cruciferous vegetables, have the highest concentration of glucoraphanin, the precursor to sulforaphane. It is also found in cabbage, cauliflower, Brussels sprouts, bok choy, kale, collards, mustard greens, and watercress.
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African slaves' location in the American South had a lasting influence on Southern cuisine. Africans influenced dishes as gumbo, and food choices including okra, black- eyed peas, collards, yams, and melons, in the Southern United States, specifically Louisiana and South Carolina.Mitchell, William Frank. African American Food Culture.
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The stubby root nematodes Trichodorus and Paratrichodorus attach and feed near the tip of collard's taproots. The damage caused prevents proper root elongation leading to tight mats that could appear swollen, therefore resulting in a "stubby root" (Noling, 2012). Several species of the root knot nematode Meloidogyne spp. infest collards.
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SESE has introduced family heirloom varieties such as Edmonson cucumber, Thelma Sanders Sweet Potato squash, and White Mountain Cabbage Collards, and reintroduced heirloom varieties long absent from the marketplace, such as the Amish Moon & Stars watermelon.Evans, Lynette. Moon & Stars watermelon (Citrullus lanatus) Seed-spittin' melons makin' a comeback. San Francisco Chronicle.
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Another species of the sting worm, Belonolaimus longicaudatus is a pest of collards in Georgia and North Carolina (Robbins and Barker, 1973). B. longicaudatus is devastating to seedlings and transplants. As few as three nematodes per 100g of soil when transplanting can cause significant yield losses on susceptible plants. They are most common in sandy soils (Noling, 2012).
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Vegetables included lima beans, pole beans, cabbages, collards, corn, cymlings (pattypan squash), onions, peanuts, black- eyed or other field peas, potatoes (red or sweet), and potato pumpkins. Fruits included apples, cherries, peaches, watermelons, and muskmelons. Chickens and eggs were also produced. At some plantations, some slaves were healthier than the white family living in the great house because they ate more fresh produce.
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The sunlight also makes crops sweeter. Carrots spend 75 percent of their time making sugar, and 25 percent turning that sugar into starch. Species in the Brassica family grow very well in Palmer; this includes plants like cabbage, broccoli, cauliflower, brussel sprouts, kale, collards, various mustards, radishes, rutabagas, and turnips. Potatoes, beets, carrots, spinach, and lettuce also grow very well here.
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Leaf protein is a good source of amino acids, with methionine being a limiting factor. The challenges that have to be overcome using lucerne and cassava, two high density monoculture crops, include the high fiber content and other antinutritional factors, such as phytate, cyanide, and tannins. Lablab beans, moringa oleifera, tree collards and bush clover may also be used. Flavors of different species vary greatly.
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In Mississippi, cranesbill is the key early season host plant. In Texas, cotton is the principle host plant, but wild tobacco, vervain, ruellia, and mallow are all important hosts as well. Studies in Florida show that H. virescens prefer tobacco more highly than other field crops and vegetables, but cabbage, collards, okra, and tomato were all still attacked. However, it is notable that cotton was not present in this study.
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Typical Agĩkũyũ food includes Yams, sweet potatoes,Gītheri (maize and beans, after corns was introduced to Africa), Mūkimo (mashed green peas and potatoes), Kīmitū (mashed beans and potatoes), Irio (mashed dry beans, corn and potatoes), Mūtura (sausage made using goat intestines, meat and blood), Ūcūrū (fermented porridge made from flour of corn, millet or sorghum) roast goat, beef, chicken and cooked green vegetables such as collards, spinach and carrots.
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There are three major disease of collards: Alternaria, downy mildew, and black rot. Alternaria symptoms are small brown lesions on the surface of the collard leaf. Downy mildew produces small yellow fungal spots on the leaf that cause the plant to wither and die. Finally, black rot gets its name because its primary symptom is the bacteria will infect the veins of the plant and turn them black.
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This organism causes white rust or white blister diseases in above-ground plant tissues. While these organisms affect many types of plants, the destructive aspect of infection is limited to a few agricultural crops, including: beets (garden and sugar), Brussels sprouts, cabbages, Chinese cabbage, cauliflower, collards, garden cress, kale, lettuce, mustards, parsnip, radish, horseradish, rapeseed, salsify (black or white), spinach, sweet potatoes, turnips, watercress, and perhaps water-spinach.
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Scott experimented in a variety of crops and planted of sugar cane, cabbage, collards, rutabagas, Dutch turnips. Scott also created a 16-foot (5 m) overshot waterwheel from a pond going to corn, sugar and cotton processing. Scott came up with a revolutionary fertilizer which combined cottonseed with bone meal. Bone was obtained by black farm hands who earned a gallon of cane syrup for every 100-pound sack of animal bones.
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The company was founded by Croatian-born Stephen Boskovich in 1915, shortly after he purchased land from James Boon Lankershim. Boskovich first grew green onions. The company was inherited by his children, followed by his grandchildren. The company grows "beets, broccoli, Brussels sprouts, cabbage, carrots, celery, chard, cilantro, collards, endive, escarole, fennel, green onions, kale, leaf, leeks, parsley, radish, romaine, and spinach; and apples, banana, bell pepper, onion, tomato" in California and Mexico.
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By 1926, Goldberger established that a diet that included these foods, or a small amount of brewer's yeast, prevented pellagra. Goldberger experimented on 11 prisoners (one was dismissed because of prostatitis). Before the experiment, the prisoners were eating the prison fare fed to all inmates at Rankin Prison Farm in Mississippi. Goldberger started feeding them a restricted diet of grits, syrup, mush, biscuits, cabbage, sweet potatoes, rice, collards, and coffee with sugar (no milk).
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Cabbage Clubroot affects cabbage, Chinese cabbage, and Brussels sprouts most severely, but it has a range of hosts that it affects less severely like kohlrabi, kale, cauliflower, collards, broccoli, rutabaga, sea kale, turnips, and radishes. Wilting and yellowing of plants in cabbage field. Galls on plant roots. Developing plants may not show any symptoms but as the plants get older they will start to show symptoms of chlorosis or yellowing, wilting during hot days, and exhibit stunted growth.
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Helicoverpa zea has a wide host range, attacking vegetables that include corn, tomato, artichoke, asparagus, cabbage, cantaloupe, collards, cowpea, cucumber, eggplant, lettuce, lima bean, melon, okra, pea, pepper, potato, pumpkin, snap bean, spinach, squash, sweet potato, and watermelon. However, not all of these are good hosts. While corn and lettuce are shown to be great hosts, tomatoes are less beneficial, and broccoli and cantaloupe are poor hosts. Corn and sorghum are most favored by corn earworms.
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Interior of the restaurant H&H; is a soul food restaurant with a "meat and three" menu. There is an assortment of meats such as roast beef, fried chicken, smothered chicken, fried pork chops, stew beef, baked ham, Bar-B-Q Ribs, and fried fish on the menu. As is customary at traditional Southern diners and lunch counters, each day has a different choice of vegetables. Mondays feature collards, macaroni and cheese, lima beans, okra, rice, and squash.
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Smithfields is co-owned by British chef Neil Clooney and Dee Vallentyne. The two commissioned artist Sarah F. Burns to create three oil paintings depicting dead animals for the restaurant's interior in 2012. Smithfields Restaurant and Bar's menu includes Southern cuisine options such as baked beans, brisket, collards, and fried chicken. The farm-to-table restaurant has been described as a "meta mecca" with a "breezy atmosphere, cheery packed bar and local focus", and a "casual steakhouse with thoughtful attention to detail".
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The cultivar group name Acephala ("without a head" in Greek) refers to the fact that this variety of B. oleracea does not have the close-knit core of leaves (a "head") like cabbage does, making collards more tolerant of high humidity levels and less susceptible to fungal diseases. The plant is a biennial where winter frost occurs; some varieties may be perennial in warmer regions. It has an upright stalk, often growing over two feet tall. The plant is very similar to kale.
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Collards have been cultivated in Europe for thousands of years with references to the Greeks and Romans back to the 1st Century. In Montenegro, Dalmatia and Herzegovina, collard greens, locally known as raštika or raštan, were traditionally one of the staple vegetables. It is particularly popular in the winter, stewed with smoked mutton (kaštradina) or cured pork, root vegetables and potatoes.Liliana Pavicic and Gordana Pirker-Mosher Known in Turkey as kara lahana ("dark cabbage"), it is a staple in the Black Sea area.
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Some of the vegetables that rabbits enjoy are romaine lettuce, escarole, turnips, collards, kale, parsley, thyme, cilantro, dandelion, and basil. The green, leafy tops of radish and carrots also are excellent sources of nutrients, but should be fed sparingly due to the high calcium content. New vegetables should be introduced slowly due to the delicate digestive systems of rabbits. It is recommended that cauliflower, broccoli and cabbage be avoided, as they cause gas and can lead to gastrointestinal stasis, which can be fatal.
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Staples are maize and other cereals depending on the region, including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Kenya's coastal cuisine is unique and highly regarded throughout the country. Sukuma wiki, a Swahili phrase which literally means "to push the week", is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves.
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Although many healthy foods comprise soul food (f.e. collards, okra, rice, legumes and sweet potato), soul food also usually is high in fat from various meats, especially pork, seasoned with lard or other animal fats. Along with barriers that prevent Africa America from choosing healthy food, they suffer from chronic diseases such as heart disease, cancer and diabetes. Diet as one of the important lifestyle factors, is important in preventing health conditions, thus recipes of soul food should be modified to be healthy, accessible and affordable, especially in aspects of alternative ingredients and cooking methods.
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The family contains the cruciferous vegetables, including species such as Brassica oleracea (e.g. broccoli, cabbage, cauliflower, kale, collards), Brassica rapa (turnip, Chinese cabbage, etc.), Brassica napus (rapeseed, etc.), Raphanus sativus (common radish), Armoracia rusticana (horseradish), but also a cut- flower Matthiola (stock) and the model organism Arabidopsis thaliana (thale cress). Pieris rapae and other butterflies of the family Pieridae are some of the best-known pests of Brassicaceae species planted as commercial crops. Trichoplusia ni (cabbage looper) moth is also becoming increasingly problematic for crucifers due to its resistance to commonly used pest control methods.
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After 2004, it was decided that Vauxhall would retire the Astra Coupe and move on to the Mark 5 Astra Sport Hatch for the next two years. Due to the reliability and speed of the Astra Coupe, they were used by many independent teams such as GA Motorsport, Collards Motorsport, Thurlby Motors and Arkas Racing for the next few years with one car entered this year by Martin Johnson. The newer cars struggled to match the coupe's pace and were beaten by the Hondas and SEATs on many occasions.
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Many theater companies have performed at Darkhorse Theater. The Nasvhille Shakespeare Festival, Groundworks, Mockingbird Public Theatre, The Eggplant Fairy Players, The Real Life Players, Tennessee Repertory Theatre, Bad Egg Productions, Theatre of Dreams, Willful Women, Carpetbag theatre, Wood and Strings Puppet Theater, PG13 Player, Spontaneous Combustion, Western Eyes Productions, Blue Moves, Global Education Center, Theatre Craft, Green Room, People's Branch Theatre, Rhubarb Theatre, Circle Players, John Holleman, Music City Burlesque, Minton Sparks, Shining Light, Collards and Caviar, Village Cultural Arts, USN Theatre Guild, Husted Dance, Del Shores Productions, Distraction and Chaffins Barn.
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It is common for some owners to provide treats, although in very limited quantities, which can include a slice of strawberry, or other healthy foods. Commercial treats are available in the pet stores in shops and can be occasionally used, although even more sparingly, since they typically feature a higher sugar and starch content. Some of the vegetables that rabbits enjoy are escarole, turnips, collards, kale, parsley, thyme, cilantro, dandelion, and basil. The green, leafy tops of radish and carrots also are excellent sources of nutrients—more than the vegetable itself.
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This program began in the crop season of 2006, but became officiated in 2008 with the acquisition of land in Rogue Park. The structures implemented on the seven-acre plot include several hoop houses, in- ground vegetable plots, composting sites, an apple orchard and a bee-keeping operation. During the 2010 growing season, they produced upwards of 37 crops, including acorn squash, zucchini, kale, collards, tomatoes, basil, green beans, cabbage, watermelon, pumpkins, beets, turnips, and radishes. The D-Town farm is operated by volunteer communal DBCFSN members who assist the farm in selling the crops to various farmers markets.
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In 2014, a collaborative study working on cheese ripening, involving the French INRA and an Italian University, identified H. alvei in raw milk used to make the traditional Caciocavallo Pugliese Cheese. Hafnia alvei is also present in fermented foods other than dairy products, it has been identified over the years in traditional meals around the planet. In 1987, American scientists studying Brassicaceae found Hafnia alvei while analysing the microflora of fresh harvested collards, they believed the Hafnia alvei originated from soil contamination but not necessarily as a pathogen. Hafnia has also been identified in fermented coffee seeds in Ethiopia and Ohio, USA.
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City Barbeque serves beef brisket, pulled pork, turkey breast, pulled chicken with ‘Bama sauce, smoked sausage, bone-in chicken, and St. Louis–cut ribs; all meats are smoked in on-site smokers at each location. Sides include fresh-cut fries, green beans with bacon, mac & cheese, sweet vinegar slaw, corn pudding, hush puppies, cornbread, collards with pork, potato salad, side salads, and baked beans with brisket. The menu also includes salads, samplers, and three desserts: peach cobbler, banana pudding, and triple chocolate cake. City Barbeque smokes meats and makes sides and desserts in each restaurant daily.
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The vegetables grown include: arugula (rocket), cilantro (coriander), tomatillo, hot peppers, spinach, chard, collards, black kale, berries and lettuce. In addition to the seeds selected to be planted are 25 heirloom seeds and 10 herbs such as anise hyssop and Thai basil. Former presidents' favorite produce plants were also sown, such as President Thomas Jefferson's preferred vegetables, “Brown Dutch and Tennis Ball lettuce, Prickly Seed spinach and Savoy cabbage” but beets were not grown because President Obama did not like them. Along with the vegetable garden, near the chef's kitchen a beehive was added that is overseen by Charlie Brandts, a beekeeper and White House carpenter.
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Collard greens are a staple vegetable in Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as spinach, kale, turnip greens, and mustard greens in the dish called "mixed greens". Typically used in combination with collard greens are smoked and salted meats (ham hocks, smoked turkey drumsticks, smoked turkey necks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year.
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Head of B. oleracea Botrytis Group growing at Hooghly near Bandel in West Bengal, India B. oleracea has become established as an important human food crop plant, used because of its large food reserves, which are stored over the winter in its leaves. It is rich in essential nutrients including vitamin C. It has been bred into a wide range of cultivars, including cabbage, broccoli, cauliflower, brussels sprouts, collards, and kale, some of which are hardly recognisable as being members of the same genus, let alone species. The historical genus of Crucifera, meaning "cross-bearing" in reference to the four-petaled flowers, may be the only unifying feature beyond taste. Researchers believe it has been cultivated for several thousand years, but its history as a domesticated plant is not clear before Greek and Roman times, when it was a well-established garden vegetable.
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