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Started By
Message
Oh Happy Day!
Posted on 4/30/13 at 11:19 am
Posted on 4/30/13 at 11:19 am
It won't be all that long now!
Do you know what I saw today?
Here it is
Yes, you guessed correctly.
The first Poke Salad plant of spring!
In fact I have seen several today in the places I've spotted them growing in the past. All of you veterans know now is the time to start scouting out the ditch banks and sunny spots in the woods so that you will know where to go get you a mess of Poke Salad greens to cook up. Some of you already know where you picked them last year and since they self seed, you already know where to go this year to get you a pot full.
For you virgins, it takes more than you think to make enough for dinner, because they cook down and everyone will want a plate piled high to go with their purple hull peas, fried porkchops and hot buttered cornbread.
Yes, I took that photo of cooked Poke Salad before I scrambled the egg in them. Be assured, two eggs were scrambled in this mess of Poke Salad before the greens went to the table. I may look dumb, but I have fished for Goggle-eyes in Cole's Creek more than once.
Poke Salad, Bacon, Onions, Egg = Good Eats in the springtime.
I'll post the full recipe and some new photos in a few days. They grow pretty quickly and it won't be long now. I hate to pick them before they grow tall enough to provide a good mess. Patience is a virtue in a lover of Poke Salad.
Do you know what I saw today?
Here it is
Yes, you guessed correctly.
The first Poke Salad plant of spring!
In fact I have seen several today in the places I've spotted them growing in the past. All of you veterans know now is the time to start scouting out the ditch banks and sunny spots in the woods so that you will know where to go get you a mess of Poke Salad greens to cook up. Some of you already know where you picked them last year and since they self seed, you already know where to go this year to get you a pot full.
For you virgins, it takes more than you think to make enough for dinner, because they cook down and everyone will want a plate piled high to go with their purple hull peas, fried porkchops and hot buttered cornbread.
Yes, I took that photo of cooked Poke Salad before I scrambled the egg in them. Be assured, two eggs were scrambled in this mess of Poke Salad before the greens went to the table. I may look dumb, but I have fished for Goggle-eyes in Cole's Creek more than once.
Poke Salad, Bacon, Onions, Egg = Good Eats in the springtime.
I'll post the full recipe and some new photos in a few days. They grow pretty quickly and it won't be long now. I hate to pick them before they grow tall enough to provide a good mess. Patience is a virtue in a lover of Poke Salad.
6
Posted on 4/30/13 at 11:22 am to MeridianDog
I assume you will going to the poke salad festival in Blanchard?
Posted on 4/30/13 at 11:27 am to MeridianDog
I legitimately have never heard of this, however I am now interested.
Posted on 4/30/13 at 11:27 am to ksayetiger
Poke Salad Festival?
I had no idea!
When?
Do they have a cooking contest? Because I could take home some bling in competition Poke Salad Cooking!
Might bring the wife (MHNBPF) with me and make a weekend of it.
She could take home the Poke Salad Queen ribbon I bet.
edited to add:
Look at this!!!!
39th Annual Blanchard Festival
I had no idea!
When?
Do they have a cooking contest? Because I could take home some bling in competition Poke Salad Cooking!
Might bring the wife (MHNBPF) with me and make a weekend of it.
She could take home the Poke Salad Queen ribbon I bet.
edited to add:
Look at this!!!!
39th Annual Blanchard Festival
This post was edited on 4/30/13 at 11:32 am
Posted on 4/30/13 at 11:41 am to Fratastic423
quote:+1
I legitimately have never heard of this
quote:+0.25
however I am now interested.
Posted on 4/30/13 at 11:50 am to Fratastic423
quote:
I legitimately have never heard of this
+1
quote:
however I am now interested.
+0.25
This post was edited on 4/30/13 at 4:21 pm
Posted on 4/30/13 at 12:53 pm to Neauxla
Posted on 4/30/13 at 1:13 pm to MeridianDog
You can use some of the leaves now for salads, and the stalks after cleaning the exterior are fine sliced and covered with vinegar.
Posted on 4/30/13 at 4:18 pm to CITWTT
quote:
use some of the leaves now for salads, and the stalks after cleaning the exterior are fine sliced and covered with vinegar.
I didn't know this.
I knew that when cooking the leaves you need to carry them through three water bols and drainings because the plant - especially as it matures, can be toxic (read this as poison). I would be concerned using the leaves as a salad ingredient.
Posted on 4/30/13 at 5:27 pm to MeridianDog
Best seved with baked snipe breast?
Posted on 4/30/13 at 7:55 pm to MeridianDog
quote:
MeridianDog
Not sure if they grow in my part of the world. I know some friends in the northern part of GA pick and cook them. I will be on the lookout, I have never eaten them, but I love greens of all types.
My grandmother even used to cook raddish tops, and they were good!
Posted on 4/30/13 at 9:39 pm to MeridianDog
quote:
I knew that when cooking the leaves you need to carry them through three water bols and drainings because the plant - especially as it matures, can be toxic (read this as poison). I would be concerned using the leaves as a salad ingredient.
Damn glad to know this before I dosed myself.
Think I found some Poke today.
I'll post photos, for verification, tomorrow.
Posted on 4/30/13 at 9:55 pm to W
quote:
Damn glad to know this before I dosed myself.
Think I found some Poke today.
I'll post photos, for verification, tomorrow.
W:
Here's how my granny did Poke Salad back in Isola, MS.
Wash leaves and remove stems. Chop or cook whole.
Cover th eleaves in water and boil first time for a few minutes (5-7), then drain off water cover again and boil a second time for a few minutes (5-7). Drain and add wtaer and boil a third time (5-7) minutes. Cook some bacon and then add onions 1/2 inch pieces and saute in bacon grease. When they get tender, add Poke Salad, a little salt, a little sugar and stir cook for a few minutes In the oil. Crack and egg or two and stir into the hot (now fully cooked) poke salad leaves as they scramble. What you want is little bits of egg distributed through the cooked poke salad. Then add bacon bits and serve. Might want to add a little black pepper and some folks like pepper sauce (hot garden peppers - green and red - sealed in a capped bottle with hot vinegar, steeped a few months). The finished dish is fairly dry.
Polk Salad tastes a little like spinach, a little like turnip greens, and a little like collards, but not totally like any of them.
That photo under my name to the left is Polk Salad before adding the eggs.
This post was edited on 4/30/13 at 10:00 pm
Posted on 4/30/13 at 10:13 pm to MeridianDog
Thanks for the recipe.
I'll use it, if in fact I have Poke
I'm in SELA.
I tasted what I have based on your original photo.
The leaf tasted like everything you described but very mild.
I tasted collard greens, for the majority.
Will post photos tomorrow.
I'll use it, if in fact I have Poke
I'm in SELA.
I tasted what I have based on your original photo.
The leaf tasted like everything you described but very mild.
I tasted collard greens, for the majority.
Will post photos tomorrow.
Posted on 5/1/13 at 6:51 am to W
When I posted I knew folks to the south of here would be a few weeks ahead of us. The season for this plant is short (maybe a month long) and when the main stems start turning purple I stop eating it. For me that means we will have Polk Salad maybe twice. Supposidly the toxins are not present in the young tender leaves, but as the plant matures, they begin building up. What a shame that the season has passed when the plants get tall and robust.
Yes, it is milder than the other leafy vegetables.
Yes, it is milder than the other leafy vegetables.
Posted on 5/1/13 at 7:11 am to MeridianDog
BTW, Mississippi Railcar, to answer your question from Monday night....
Posted on 5/1/13 at 7:45 am to MeridianDog
As Elvis would say.... that's Poke! Salad!
Sock a little poke salad to me.... you know I need me a mess of it.
"All her brothers were fit for was stealing watermelons out of my truck patch...."
Sock a little poke salad to me.... you know I need me a mess of it.
"All her brothers were fit for was stealing watermelons out of my truck patch...."
Posted on 5/1/13 at 8:17 am to MeridianDog
quote:
On the other hand, snipes are what idiots look for in the woods.
Snipe are an actual bird and are excellent table fare. Taste similar to a dove.
Also, Tony Joe White was from Oak Grove LA. About 25 miles from here as a snipe flies..
This post was edited on 5/1/13 at 8:43 am
Posted on 5/1/13 at 9:52 am to MeridianDog
M-Dawg 
You have become one of my fav posters.
"purple hull peas, fried porkchops and hot buttered cornbread." along with the poke salad....I'm in.
You have become one of my fav posters.
"purple hull peas, fried porkchops and hot buttered cornbread." along with the poke salad....I'm in.
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