SC - naming tables?

[Bonne of Traquair]

I've been eating poke since I was knee-high to a grasshopper.  I never heard
tell of the "don't pick after the berries turn."  It is best when the leaves are
young and tender.  Grandma told me to "wash 'em good, cook 'em 'til they look
like greens, then dreen the water off."  We usually made mixed greens with wild
lettuce, lamb's quarter and young dandelion greens mixed in.  Any turnip or beet
greens, Swiss Chard, spinach or radish greens available were thrown in, too.
Grandma's "secret ingredient" was a leaf from her horshradish plant.  She
recooked the parboiled greens with bacon and onion, then served it forth with a
splash of good cider vinegar.

We also sliced the stalks into 1# pieces.  Drenched in egg & milk, Then dredged
in seasoned flour & cornmeal.  Fried in bacon drippings.  Grandma said it was
supposed to taste like fried Okra.  It didn't to me, but it was still OK.
Hummmm.  It's about poke time in Northern Ansteorra.  Maybe next weekend I'll
make a trip to the old homestead to see if it's ready.
Leanna of Sparrowhaven
Shire of Mooneschadowe
Ansteorra


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