Sunday, March 24, 2019

Poke Salat

Since we are on the subject of dirty salad ingredients, how about pokeweed, aka American Pokeweed, pokeweed, poke sallet, or poke salad. It is a poisonous, herbaceous perennial plant in the pokeweed family Phytolaccaceae growing up to 8 ft. in height. The first adjective is the one that gets me - that stuff is poisonous. Yet people eat it. Kind of like kale. 

And now it is gettin' time for this year's crop to come bustin' up through the ground - it's going to be a bumper crop, given how much rain we are getting.

Anyway, as I was listening to music this afternoon one thing led to another and one song led to another and I ended up with the late Tony Joe White singing his signature song and since this is salad day here at Lem's, I thought I would bring a little local flavor to the place.


8 comments:

Dad Bones said...

As soon as I saw the title of the post I figured Tony Joe White was coming. And that's the way he sings it. Salat. Do some Southerners still pronounce salad that way?

AllenS said...

That is the first time that I saw Tony Joe White was in fact white.

Sixty Grit said...

My next door neighbor's son, who is 75 and grew up in this little town pronounces it just like that - salat. He has some great local word usages, one of my favorites is how he combines muscadine grapes with scuppernong grapes and pronounces it "scuperdings". A finer grape is not available anywhere on the planet.

MamaM said...

SixtyG, your ability to rustle up a bag of musical treats from truck patch to opera house once again impresses.

This one brought to mind Roger Miller's storytelling and use of sound with Tom Wait's huskiness and a hint of Elvis thrown into the mix, as earthy and real as poke greens and the girl who collected them.

A chickin salat with sliced scuperdings sounds good too. Sometimes a small dose of human creativity in the form of a song, a salat or the formation/compilation of something like scuperdings is all I need to get back to center.

Sixty Grit said...

I grow grapes in my yard and manage to snag a couple of them ahead of the birds nearly every year. I eat them skin and all - some eschew the skin, but for me, that's where the complexity of the flavor resides. Some years I consume as many as a dozen of them. I do enjoy them mightily.

ken in tx said...

Of collards, turnip greens, and poke greens, poke greens are better tasting. However, they are too much trouble. Only the young tender leaves are safe to eat and they have to be boiled and drained three times. You need a large paper grocery bag full of leaves just to get medium sized bowl of greens. The last boiling should be with a piece of salt-pork, fat-back or pork-belly. You have to be really hungry and/or poor to go to all that trouble.

Poke berries are never not poisonous, however, they make great face paint for kids playing cowboys and indians.

BTW, I have never eaten cooked kale. Don't plan to.

ndspinelli said...

Allen, Sixty informed me a year or 2 ago that Tony was white. I always thought he was black.."Lord we picked a mess o' it!"

Sixty Grit said...

That was the previous time I posted that song. Now we have photographic proof.

I never suspected he was black. I guess I used to hang around with people who sound like that and look like me. People of pallor.