Welcome to the dinner table at the farm at Claude's Cove. As I said earlier, we can fish for our dinner, or we can go out into the woods and glean the early leaves of the greens growing heartily in our back yard, voluntarily from Mother Nature.
There are the violets of the early spring with their delicate blossoms to dress the salad as a bouquet. Also, the dandelion greens, to all those who call them a nuisance and never stopped to consider they are also a food source.
Ah, but we're reaching to the real soul food element as we harvest the tender leaves of the poke weed. Surely all of you, by now, know the saga of Poke Salat Annie and the Gator and the Grannie. I imagine a little gator meat might go well with the poke, but thankfully they are not a commodity in this neck of the woods. We opted to simmer our salat with some bacon renderings and thinly sliced sweet vidalia onions.
First the greens were blanched in hot water until just tender, then sauted with bacon drippings and onions. The flavor is suttle and somewhat similar to spinach. A menu of slow roasted beef with mushrooms and gravy, oven baked mashed sweet potatoes and french green beans accompanied our fresh poke harvest.
I highly recommend you try it. It is bound to be high in nutritional value. It is all so resfreshing to enjoy. Something that is not run of the mill frozen, fast or pre-packaged, and SO green and natural that it makes you feel good to eat it.
All of that after a day of gardening and planting seeds and plants.I sit back in anticipation of a season of growth, and smile.
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