[AT] OT Redbud/asparagus

[Cecil Monson]

> Phil,
>
> Here's what's next... yellow crook neck squash.  Good stuff!  Already 
> has a flavor of its' own and will support any of the goodies folks use 
> to make grits palatable.  Fried in butter it has an amazing butter 
> flavor!
>
> Next overlooked good food... boiled cabbage.  Same butter rules apply. 
>
> George Willer 


    I'll take the boiled cabbage. We use cabbage in all of our soups 
too, George. Brings out
the flavor in anything.

    As to squash, I'll stick with my old favorite and the king of all 
squash - Blue Hubbard.

    As to favorite vegetables, give me boiled and mashed rutabagas and 
turnips any day and
I'm happy. The women here always make sure it is on the Thanksgiving 
table for me.

    For fresh straight out of the garden eating, it is hard to beat the 
new sugar snap peas in
the early moring while the dew is still on them. The only thing that 
comes close are new red
potatoes dug just at meal time and quickly boiled and served with 
butter. Geez, I gotta quit
now. Too hungry to continue.

Cecil