Yesterday started out cool and rainy but ended up being a pretty, sunny day at the Carolina Renaissance Festival. We watched juggling acts and jousting, walked through the dungeon of torture and saw Twig the fairy. We ate bread bowls and turkey legs and I bought a wizard candle holder you hang on the wall. Can’t wait to go again next year!
See more pics here.
We didn’t have our usual veggie garden this past summer because we just moved back here in July but cousin Mark has been preparing the ground for next year’s garden. He’s already tilled the garden area and now he’s adding leaves that he picks up in the yard – that makes for a good fertilizer. With having to spend more money on gas and groceries nowadays, growing our own crops is definitely the way to go.
I never planted a fall garden before so I thought I’d give it a try. I went down to the feed store and invested $15 in collard greens, broccoli, cabbage and lettuce. We planted the veggies about 4 weeks ago and since then the collards have done great so we’ve been eating them just about every night with dinner. Rocky even uses the large leaves as a wrap and brings them to work for lunch. We’re just now starting to see little broccoli heads but no cabbage yet. The lettuce has grown good too, though not as large as the collards. So the $15 spent was well worth it.
I don’t usually eat so many collard greens but looks like we will be for a while. :) Collards are a staple food of the south (when in Rome…). I wondered about their nutrition value and found that cooked collards are actually higher in nutrients than raw. That surprised me. But raw or cooked, I read they are very high in antioxidants and have fat-burning properties. We usually eat them raw with the garden lettuce in a salad. I usually add organic apple cider vinegar to mine.
Before the garden is done I’m going to freeze some collards so we can have them New Year’s Day, another southern tradition – they represent money. So here’s to lots of greens…and a prosperous New Year!
Links to some good info on collards: