2025 marks the 100th volume of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services. To celebrate, we’re taking a journey back in time. We’re digging out some old papers, dusting off their pages and looking back at what has happened in agriculture in the last 99 years. Each month, we’ll share an article, recipe or other piece of content “From the Archives” of the Ag Review. We can’t wait to see what we find!
In North Carolina, winter brings a bounty of leafy, hearty greens and local farms across the state are overflowing with collards, kale, turnips and other greens that deserve a spot on your holiday table.
Greens are cool season crops that grow better during the cooler temperatures of spring and fall. By the time Christmas meals are being planned, leafy greens are ready to a great buy.
“When shopping for greens, regardless of which variety, look for leaves that are fresh, good of green color, crisp, moist, clean and cold,” advised Barbara Minter, former home economist for the division, in the May 1, 1985, issue of the Agricultural Review.
Greens are packed with vitamin A, vitamin C and iron. They are also a good source of fiber.
The following recipes were originally published in the aforementioned issue of the paper.
Tarheel Greens
- 1 bunch (about 3 ½ pounds) turnip greens, cleaned
- ½ pound salt pork, cubed
- 1 teaspoon salt
- 4 medium potatoes, peeled and quartered
Place turnip greens, salt, pork and water to cover un a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 ½ hours. Add potatoes; cover and simmer an additional 30 minutes or until potatoes are tender. Yield: 6 to 8 servings.
Greens and Turnips
- 2 bunches (about 4 pounds) turnip greens, cleaned
- 4 medium turnips, peeled and quartered
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon pepper
Place turnip greens and remaining ingredients in a large Dutch oven; add water to cover. Bring to a boil; reduce heat and simmer, uncovered, for 2 hours or until turnips are tender. Yield: 8 to 10 servings.
Herbed Savory Kale
- 2 ½ pounds fresh kale
- 1 clove garlic, cut in half
- 1 ½ teaspoons salt
- ¼ teaspoon dried leaf marjoram
- ¼ teaspoon pepper
- ½ teaspoon sugar
- 2 tablespoons cider vinegar, divided
- 2 tablespoons butter or margarine
Wash kale well. Cut off coarse stems and discard them. Place kale, garlic, salt, marjoram, pepper, sugar and 1 tablespoon of vinegar in a large saucepan. Cover and cook 20 to 25 minutes or until just tender. Add remaining vinegar and butter. Heat only about ½ minute. Serve hot. Makes 5 servings.
The June 15, 1979, issue of the Agricultural Review featured the following cabbage recipe.
Savory Cabbage
- ¼ cup (½ stick) butter
- 1 teaspoon caraway seed
- 2 cups sliced onion rings
- 8 cups coarsely shredded cabbage (about 1 ½ pounds)
- 1 ½ teaspoons salt
- ¼ cup all-purpose flour
- 2 cups milk
- 2 tablespoons prepared mustard
- 1 pound frankfurters, cut into 1-inch pieces
Melt butter in large Dutch oven. Add caraway seed and onion; sauté until onion is tender. Add cabbage; cover and simmer 5 minutes. Sprinkle salt and flour over cabbage; stir to blend well. Mix mustard into milk and gradually add to cabbage. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add frankfurters to cabbage and simmer about 5 minutes, stirring occasionally, until franks are heated through. Yields 6 servings.