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Timestamps
00:00 Start-Intro
2:13 Harvesting and general info
4:00 Trimming a giant pokeweed shoot
6:50 Cleaning and cooking pokeweed greens
8:55 Cooking peeled pokeweed shoots
9:27 Cooking poke sallet scrambled eggs and bacon
Longer Video
Pokeweed is a paradox. The plant is highly poisonous raw, but also a well known traditional food in Appalachia, Eastern North America, and the South. It was sold in cans by a company called Allens until around 2000, and Elvis made it famous with his song Polk Salad Annie.
I've been working on this video when I have time for about 3 years after Sam Thayer brought me a large poke root that grew multiple 6-7 foot tall shoots in just one summer. It's aggressive and spreads, but if you live in MN or WI like I do many of the small plants will die from winterkill.
In the video I go over harvesting and cooking safely (I do 3 boils at 2-3 minutes each, Sam Thayer does two boils, one for 10 minutes, another for 2). Most importantly though, I go over how to peel older shoots which are by far the highest yield, best tasting, and easiest part of the plant to cook. Resources on cooking shoots like that are scarce, so I'm really excited to add to that part of the conversation.
At the end I demonstrate the most traditional recipe for poke greens I know: polk salad with eggs and bacon. It's a foragers breakfast of champions. I have a recipe for it in my book, too, and if you don't have poke it's also good made with many other greens.
Негізгі бет Ойын-сауық American Pokeweed: How to Cook Poke Salad Safely
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