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Story
May 1, 1930
The Dermott News
Dermott, Chicot County, Arkansas
What is this article about?
USDA article on gathering and preparing spring leafy vegetables like dandelion, mustard, spinach, and others. Recommends blending stronger flavors with milder ones and using seasonings like crisp bacon, browned butter, or lemon and olive oil for taste.
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Vegetables for Table in Spring
(Prepared by the United States Department of Agriculture.)
"Garden sass" is the homely country way of describing the green, leafy vegetables that can be gathered in the fields in the springtime, and those which often flourish in the kitchen garden at this season. Mustard, dandelion, poke shoots, lamb's quarters, sorrel, land cress, and corn salad are some of the best liked and most widely distributed of the greens; young tender tops of beets and turnips, spring kale and spinach, cabbage sprouts, celery leaves, curly endive, and a number of others can be used as they are available.
While any of these green, leafy vegetables may be cooked by itself in a small quantity of lightly salted water, some people find certain flavors stronger than others and prefer to blend them with the milder greens. For example, a combination of equal quantities of cabbage sprouts and spinach is preferred by some tastes to either of these greens alone. Or mustard and kale, or spinach and cress, or turnip and beet tops are good blends. Dandelions added to any one of these blends give a flavor all their own, which many find as bracing as a spring tonic.
Bacon fried crisp and broken into small pieces or delicately browned cubes of salt pork served on top of these blended greens, and a little of the fat mixed in, are tasty seasonings. Browned butter also gives delicious flavor, and best of all to some tastes are lemon and olive oil, or vinegar, says the bureau of home economics of the United States Department of Agriculture.
(Prepared by the United States Department of Agriculture.)
"Garden sass" is the homely country way of describing the green, leafy vegetables that can be gathered in the fields in the springtime, and those which often flourish in the kitchen garden at this season. Mustard, dandelion, poke shoots, lamb's quarters, sorrel, land cress, and corn salad are some of the best liked and most widely distributed of the greens; young tender tops of beets and turnips, spring kale and spinach, cabbage sprouts, celery leaves, curly endive, and a number of others can be used as they are available.
While any of these green, leafy vegetables may be cooked by itself in a small quantity of lightly salted water, some people find certain flavors stronger than others and prefer to blend them with the milder greens. For example, a combination of equal quantities of cabbage sprouts and spinach is preferred by some tastes to either of these greens alone. Or mustard and kale, or spinach and cress, or turnip and beet tops are good blends. Dandelions added to any one of these blends give a flavor all their own, which many find as bracing as a spring tonic.
Bacon fried crisp and broken into small pieces or delicately browned cubes of salt pork served on top of these blended greens, and a little of the fat mixed in, are tasty seasonings. Browned butter also gives delicious flavor, and best of all to some tastes are lemon and olive oil, or vinegar, says the bureau of home economics of the United States Department of Agriculture.
What sub-type of article is it?
Culinary Advice
Agricultural Guide
What keywords are associated?
Spring Greens
Leafy Vegetables
Kitchen Garden
Blended Greens
Seasonings
Story Details
Event Date
Springtime
Story Details
Description of spring greens like mustard, dandelion, poke shoots, and others; suggestions for blending flavors and seasonings such as bacon, browned butter, lemon, olive oil, or vinegar.