Damon Lee Fowler

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2 April 2012: Poke Sallet

April 2, 2012

Tags: Poke Sallet, Pokeweed, Poke, Historical Southern Cooking, Historical Cooking, Lettice Bryan, Emma Holmes, Early American Cookery, Spring Cooking, Spring Greens

Poke Sallet sauteed with Spring Onions and Bacon Lardons, served here as Mrs. Bryan would have done, with poached eggs
Under the deep-green shade of the old camellias in my back yard, one of the quiet miracles of spring is unfolding: a thick, luxurious stand of new-green poke shoots. This lovely wild green, once a defining element of spring’s table for country folk all across the South, is a real piece of Southern lore, and has been turned by popular culture into an object of derision, a symbol of ignorance and raw poverty.

It is none of those things to me. (more…)

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Selected Works

Cookbooks
A Celebration of the Cuisine of the Old South, hailed as a modern classic and Bible of Southern Foodways.
A loving portrait of a proud old port city in recipes
Cookbook
Classical Southern Cooking in today's kitchen
A sampling of the South's Cookery for the hundreds of regional fruits and vegetables.
The cookbook I call my treatise on existentialism.
cookbook
Traditional Southern Baking for modern cooks
Cookbook (editor)
Seventy five recipes that were documented to have been used at Mr. Jefferson's Monticello during his lifetime, translated for use in a modern kitchen, with essays by the Foundation's curatorial staff.

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John Carrington Photography
Web site for the food photographer for two of my cookbooks, Classical Southern Cooking and The Savannah Cookbook
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