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Page 6A
comments on collards • • •
I come from a long line of good
cooks. Unfortunately, I avoided
kitchens and any attempts on
becoming skilled in the culinary
arts as long as possible.
I missed a golden opportunity of
being taught by a master cook, my
mother, who would have welcomed
the chance to pass on her skills.
Following a few miserable flops of
my own and enjoying my mother’s
kitchen expertise, I decided to avoid
the issue as long as possible.
Those earlier “brunt offerings”
were too fresh in my mind and the
delicious fresh vegetables from the
home garden, including corn,
tomatoes, peas, butter beans, and of
course, turnip and collard greens
were much too delicious to be
trusted to the hands of a rank
amateur such as I.
Time passed and so did I.
Elementary grades at school passed
by and high school loomed before
me.
This meant Home Ecomonics and
cooking classes and trouble for the
poor teacher who attempted to turn
our unruly group into gourmet
cooks.
Home Ec., as we referred to it,
was then a required subject,
designed to prepare one for the joys
of being "Susie Homemakers”, one
and all. I don’t know what
happened. With some of us it just
didn’t work out as planned by a
determined but “frazzled” teacher.
One phase of our instruction
included the planning and preparing
of the family’s evening meal for a
week.
A pleasing, colorful color
scheme to tempt the palate of the
dinners was first on the agenda. At
the completion of the weeks efforts
Forestry study offers information for planning
A joint inventory study by the
Georgia Forestry Commission and
the U. S. Forest Service focusing on
forest changes in Southwest
Georgia offers vital information to
industry and landowners for future
planning.
David Westmoreland, Director of
the Georgia Forestry Commission,
said important statistics of the 22
county inventory include:
timberland area, ownership, forest
types, stand treatment, softwood
volume, growth, and removals.
New statistics are compared with
the last inventory completed in
1988.
The study reveals that timberland
totals almost 2.9 million acres,
representing a nine percent
increase. "This increase was
established by widespread tree
planting and natural reversion of
agricultural land,” Westmoreland
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Leader-Tribune Wednesday, April 9,1997
Todays
AND
Yesterdays
*
With
Joyce Matthews
a questionnaire was to be filled out
by the survivors (if any) with
comments on the cook’s skills, or
lack of them.
I knew I was in for trouble when
my sisters began asking, “How do
you spell YuuuuK?” Another
inquired if food poisoning was
spelled with one or twos’es. One
comment was, “She got that color
scheme down pat anyway. There’s
yellow corn, red tomatoes, black
fried chicken, and green green
people.
One alternated between red and
purple, however--Me! I planned
glorious retribution when their own
turns came in the game of Home
Economics. Revenge would be
sweet.
I vividly recall the agonies of later
learning to make that southern
staple, Biscuits.
After many trial and error type
batches, I was eventually able to
prepare fairly edible Biscuits. Mom
was a firm believer that no
Southern girl was ready for
marriage until she was adept at
Biscuit making.
This was more important than
assembling a proper trousseau. Her
frequent comment was, "Kissin
said. "Almost 272,000 acres were
added to the timberland base, while
only 36,000 acres were diverted to
other uses.”
Related to ownership, increase in
timberland area occurred in the
classification of non-industrial
private forest (N1PF) and public
ownership sectors. NIFF
landowners control 2.5 million
acres of this timberland.
representing an increase of 13
percent.
"The study also shows that,
collectively, pine ard oak acreag,
increased by 16 percent since
1988,” Westmoreland said. “As for
stand treatment, approximately
48,000 acres were annually planted
in trees - compared to the 35,000
total of the previous survey period.”
As for softwood volume, the
inventory determined
approximately 21 percent of
don’t last, good cookin do”! I later
learned that this is an old Amish
witticism.
There is one typically Southern
dish however, that I have never
mastered, that of Collard cookery.
Fortunately, I have a dear friend
who has, and she shares. Aren’t I
lucky!
She occasionally gifts me with
this soul food delight and I chow
down. Colorado born husband,
does not share my affection for
either Collards or Turnips and cares
even less for the fragrance emitted
from their cookery. I’m sorry that
he doesn't appreciate these finer
things in life.
One young bride I knew, who
grew up North of the Mason-Dixon
line, at her Southern born husbands
urging tried her hand at collard
cookery.
Detailed instructions, provided by
her mother-in-law were followed
explicitly. Upon entering their
home, and recognizing the
awesome aroma of Collards
cooking, he rushed to the kitchen,
lifted the lid of the vigorously
boiling pot. and gazed in
astonishment at the contents.
Several very green, very poisonous
appearing, hot dogs lay in splendor
atop the Collards.
After the laughter subsided, she
defensively replied, "Well, your
mother said to boil them with some
near, she didn’t say what kind.”
They ate the Collards.
Their Irish Setter enjoyed the
Hot Dogs. He survived. The Vet.
said he hadn't been poisoned after
all just a severe case of indigestion.
Those Hqt Dogs can be lethal.
They should have shared the
Collards with him instead!
softwood volume is in pine
plantations, 48 percent in natural
pine stands. 15 percent in oak-pine
stands, and the remaining 16
percent in hardwood stands.
Softwood sawtimber totals eight
billion board feet, down five
percent. “A sleeper in these
statistics is that a little over 370,000
acres of seedling and sapling size
trees are not considered in the
inventory of growing stock because
these size trees are not yet
considered merchantable,”
Westmoreland said. This represents
49 percent of all planted pine stands
within the area.
Net growth of softwood growing
stock averaged 122 million cubic
feet annually, and removals of
softwood growing stock averaged
132 million cubic feet, an eight
percent deficit through harvest.
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