Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
43954
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"New appreciation grows for this old Southern green." North Carolina is the third largest producer of collards in the nation behind South Carolina and Georgia. Collards can be grown from seeds or as transplants. In recent years, production of collards as a specialty crop has more than doubled. Featured in this article are Jeff and Lisa Bender of Bender Farms Inc. in Norlina.
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Record #:
36209
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The author asserted the appeal of collards, a mainstay in Southern lifeways. To assure a successful yield, she offered optimal growing conditions and ways to treat diseases such as damping off. As for yielding a successful meal, she recommended how to properly prepare and store collards.
Source:
Carolina Gardener
(NoCar SB 453.2 N8 C37), Vol. 29 Issue 6, July/August 2017,
p54-55
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Record #:
22604
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The collard sandwich is made of fried cornbread patties, homemade chow chow, and a scoop of cooked collard greens. This unique sandwich is just beginning to gain popularity outside of Robeson County, North Carolina where it was traditionally prepared as a Lumbee Indian dish.
Source:
Our State
(NoCar F 251 S77), Vol. 82 Issue 9, February 2015,
p136-138, 140, 142, por
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Record #:
24756
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Collards are a popular southern dish and have risen in popularity more recently. Kinston chef Vivian Howard and North Carolina farmers Lloyd Lewis, Howard McAdams, and Louis Nixon discuss their cooking and farming experience with collards in North Carolina.
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Record #:
16532
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Collards have been maligned over the years. This staple of Down East and the rural South since the memory of man has been ridiculed and relegated to the status of lowly side dish. At the same time, people of the rural South have held collards in high esteem due to their hearty character, nutritional value, and taste. However, in the new Southern cuisine they are raised to an iconic level becoming the center of gourmet dishes.
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Record #:
8113
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In this ongoing series about favorite Southern dishes, Garner discusses the delights of collard greens, their history, and how to prepare and serve them. He lists several eating establishments that serve good collard greens: Bum's Restaurant (Ayden); The Coffee Cup (Charlotte); and Bo's Café (Kenansville).
Source:
Our State
(NoCar F 251 S77), Vol. 74 Issue 5, Oct 2006,
p36-38, 40, 42, 44-45, il
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Record #:
31256
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Collards are immensely popular in the South, particularly in the fall and early winter. Sampson County is the largest commercial producer of collards. Benny Cox, also known as the Collard Queen, discusses the collards industry and various heirloom varieties.
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Record #:
9172
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Collards became a staple in the south because it is one of the few vegetables that can survive the cold winters. Some people cook the entire plants and some only the leaves, but mostly they are boiled. Collards received national recognition in 1975 when Ayden held their first annual Collard Festival.
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