A lot of these kinds of foraged greens, a lot of them are aggressive tasting, they’re very forceful. So a lot of good things to add to them are things that are smoky, sweet and spicy…so things like bacon, for that smokiness, or a little bit of honey and a little bit of pepperoncini or red pepper flakes are really good in there. So fat, smoke, heat and sweet. –Chef Daniel Orr
We’re going wild and free this week with a dish made with the stalks and spring leaves of the poke plant. You’re gonna love what Chef Daniel Orr does with this potentially poisonous wild edible.
Harvest Public Media has a story about difficulties in the dairy industry.
And we revisit a conversation with clinical psychologist Dr.Katy Kopp Miller about how simple social interactions, like grabbing a bite to eat with friends, gets complicated for those in recovery from eating disorders. You can see the original post by Annie Corrigan, and a transcript of the interview with Dr. Kopp Miller, by Maddie Chera and Leigh Bush right here.
Resources for this episode:
Stalking The Wild Asparagus by Euell Gibbons
How I find and safely eat pokeweed shoots in early spring–a post on The Foraged Foodie blog
“Poke Salad Annie” by Tony Joe White
“Allen’s Poke Sallet and Change” Talk Business and Politics
National Eating Disorders Association Helpline (800)931-2237
Stories On This Episode
In this week's show, an interview with psychologist Katy Kopp Miller who specializes in treating eating disorders. Then, we kick off a month of baking recipes.
Poke leaves are mild and tender, like spinach. The stalks closely resemble asparagus. Once you have properly processed the poke, you could use it in any recipe calling for cooked spinach or asparagus.
Milk prices have plummeted in a market flooded with supply from foreign producers and larger operations squeezing out small farmers.