It's time to read and vote for your favorite article in the 2013 Write-Off Contest! The four finalist's articles are featured in the May 13 newsletter and can be found through this link. Hurry! Voting ends May 18.
Welcome!
You've found the famous Dave's Garden website! Join this friendly global community that shares tips and ideas for home and gardens, along with seeds and plants!
Check out the DG homepage for a brief overview of what you'll find in this gardening mega-site.
Login
If you don't have an account yet, visit the registration page to sign up.
There is nothing greater than "pot likker" from turnip, collard, mustard greens also pinto, peas---field, blackeye, crowder, when you add real southern cornbread to the "likker", and sometimes a touch of hot sauce, pepper sauce, or sweet relish---whatever your taste is for the day. I learned about the "likker" and the extra flavors as a child also---never liked the greens so grandmother made it special with a doctoring of the "likker" and just a small amount of greens that accidently fell in the bowl. The pinto and peas were treated the same by a wise grandmother. I still only eat the accidently greens in the bowl but pintos and peas I have added to my favorites over the years. I did the same with my nieces and nephew and as they grew they also added some of the vegetable to their diet but the "likker" and cornbread probably will never change for any of us.
