The Collard Patch
by Mary Lou Cheatham, Paul Elliott
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Book Summary Information
Author: Mary Lou Cheatham, Paul ElliottEdition: Paperback
Audio: English (Unknown); English (Published)
Published: 2006-05-15
ISBN: 097419123X
Number of pages: 288
Publisher: Blue Moon Books Louisiana
Book Reviews of The Collard Patch
Book Review: Ingredients: collards, pork neck, grits, and southern nostalgia
Summary: 5 Stars
Here's a culinary reference from two great cooks which opened my eyes to an entirely new realm of cookery; however, before I launch into the details of all that, I wished to spotlight the attractive and noteworthy cover of this splendid cookbook.
The front cover of "The Collard Patch" holds a special appeal for me. It consists of two photographs, one above the other. The bottom photo illustrates a view of perfectly cultivated rows of collard greens in the porous soils of the Deep South. I immediately thought back to my youth when local farmers here in the ancient Teays River Valley of southern Ohio, also a sandy-soil environment, farmed huge fields of turnips. At a distance, the rows of turnip greens looked very much the same. Growing up around those 1950s Appalachian farms were some great days for me and I savor anything that reminds me of that simpler era.
The second photo somewhat blends in with the first - it's a close-up of collard green leaves, the striated natural colors of which recall an artist's palette. The chief hue is what might be regarded as blue-green or perhaps sea-foam green. The color features of this picture reminded me of an ethereal view of surfer-quality waves along a Pacific shoreline as the evening rays of the sun shine back through them. Conceptually, it's really just several great aquamarine shades which manifest a peaceful ambiance, reminiscent of a slow-paced existence of the Old South.
The crux of the book is, of course, focused upon collard greens, a staple dish of the southern United States as much as are fatback, grits, pecan pie, and cornbread. Mary Lou Cheatham and Paul Elliott have achieved a superb final product by assembling both collard recipes as well as dishes related to that notable southern relative of spinach and kale. I guess I've never previously considered that collard greens could be used in casseroles; to supplement risotto; as a creamed veggie; in soufflés, in omelettes and crepes; in crock pot dishes; in soups; in breads; in dips; in desserts, and; even as a pizza topping!
There are also lots of "associated" recipes in the book such as:
Peach Salsa (page 71)
Sauce Mornay with Colby Jack (page 85)
Ruth's Old-Fashioned Biscuits (page 118)
Sour Cream Soft Bread (page 240)
The overall content of the work covers quite a bit of territory. There are mini-biographies of local but notable southerners, nostalgic tales of the south, and some general cooking tips. Also, the authors thankfully did not diverge from employing the local vernacular so when they say "...a mess of collards," or make a reference to "[collard]...Pot Likker," I have every reason to believe that the content is quite correct and genuine concerning these tried and tested recipes.
Regarding the collard greens themselves, the book is bulging with every possible aspect of collard lore such as the plant's history, cultivation (including planting and pest control), harvesting, cleaning (a significant concern with collards as soil really sticks to the leaves!), cooking, storage, and kitchen equipment used to maximize the flavor and appearance of collards. Elliott, himself a physician, also discusses the numerous health benefits of collards and has thus contributed many heart healthy recipes. He mentions that collards are a great source for beta carotene, vitamin C, calcium, fiber, niacin, and vitamin E. Apparently, the substitution of Splenda for sugar works well in the cooking of collard greens, making these dishes notably more diet-friendly.
Finally, Elliott has injected his considerable story-telling abilities into an entire chapter devoted to personal reminiscences of his family's Texas farm ("Collard Country"), some of which exude the "Mississipus peccadillus" aspect of the often dubious activities of teen boys everywhere. His co-author, Mary Lou Cheatham has also sprinkled spiritual quotations throughout the text.
This softcover edition of "The Collard Patch" contains nearly 200 great recipes (there are 31 "guest contributors" of recipes who have presented some of their top culinary creations here!) and the text runs 288 pages in length, broken down into 14 chapters. To accommodate the nice readable fonts the outer dimensions are 8 ½" x 11". There's generally one recipe per page which makes it convenient to read recipe details and cook at the same time. The cover is a slick material which facilitates the wiping away of any spills, an actuality which certainly seems to always occur in my kitchen.
Also by Mary Lou Cheatham (aka Jane Riley): Flavored with Love: Mary Lou's Family and Friends Can Cook
In summary, if you enjoy southern culture, southern cooking, and/or short humorous anecdotes, "The Collard Patch" is probably right up your alley. Highly recommended.
Summary of The Collard Patch
The Collard Patch newly released story cookbook is all about collard greens growing, cooking, and eating and stories about growing up in Collard Country. If you think you don't like collards, you haven't tasted our collards. That's right, our collards are truly delicious prepared in very unique and creative ways. However, just imagine delicious food that is also wonderful for your heart and healthy for your body. Yes, many of our recipes are very healthy, indeed. They are low in fat, cholesterol, and sodium. How can you beat that good food that's good for you. Think of collards as appetizers, main dishes, side dishes, wraps, salads, and desserts. Yes, desserts. Open your mind . . . and your mouth . . . and dont forget the delightfully entertaining stories, preparation tips, growing tips, and all around excellent information about collards. You'll find it hard to put down even after enjoying one of the mouthwatering recipes. This book features the most popular collard greens recipe in the world with Heart Health Recipes, 288 big pages, and 214 remarkable recipes.Healthy Books
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