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Recipes and Stories

2 April 2012: Poke Sallet

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. Read More 

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