Mustard Green, and Potato Soup, Okra and Corn Bake, and Molasses pork tenderloin with wine sauce

You guys know we had done a video of what we still had growing in the garden. This was mainly okra, and mustard greens that are coming in now, but there is still very young cabbage, collard greens, and broccoli. These aren’t anywhere near close to coming in right now.

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Since we are getting okra heavily, at least picking it every other day, and our mustards are just fixing to really be producing too, I figured we’d share with you a couple recipes, one for okra, and one for greens. First off though, let me show you a couple pictures of what we picked today… This first picture is of the okra, and this will do us another 15-20 pints pickled. The second is of our mustard greens, and this will give us 4-5 good messes. This was the first real picking of these we’ve had. We picked two of the three rows, so there’s at least another 1/3 again of what’s in the floor. Those we’ll finish picking tomorrow. Anyway, our first recipe today is one we’ll be cooking tomorrow. I can’t wait to try this, and afterwards, I’ll let you guys know how it turns out. I believe this will be pretty good. I KNOW I’ll like it, but I’m not so sure ole Deb will?? I think this is simply a case of…more for me! Our first two recipes come from Epicurious. The last comes from once again from the cookbook, The Best Kept Secrets of the South’s Best Cooks.” It comes from the editors of Southern Living. Well, that’s enough gabbing for now, huh? Let’s fire off the cook stove here in Miz Judi’s Kitchen… More...

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