Saturday, April 25, 2009

It's a girl! new baby angora goat

This is Maddyson(pronounced madison) the female angora goat that I recently purchased in North Carolina . She was bred. She had a sweet little girl on April 22nd. Maddyson is a very good mama.
These are pictures of her baby Felicity at 2 days old:

Saturday, April 11, 2009

poke salad recipe with wild onions

I have been making poke salad the same way for 20 years(previous post), I decided to try something different today, my husband and son enjoyed and I did as well.

Poke Salad with Wild Onions

  • 2 oz. wild onions(after trimming)
  • 2 Tbls. olive oil(4 total)
  • 4 oz. washed tender poke leaves(1 to 3 inches long)
  • 2 Tbls. olive oil(4 total)
  • 3 oz. cheddar cheese(I used sharp because that is what I prefer)
  • 4 Tbls. butter(the real stuff)
  • 6 farm fresh eggs
  • salt and pepper to taste(I add a splash of Franks hot sauce)

Cover the poke with hot water and bring to a boil, boil gently for 5 minutes, drain and cover 1 more time with fresh hot water, bring to a boil again and boil gently for 5 minutes. Drain and rinse with running warm water for 30 seconds.

Trim the wild onions leaving some of the green, peel off the outer skin, and wash.

Slice the onions thin(about 1/8 of an inch).

Heat 2 tbls. of olive oil(I used extra virgin), add onions and stir fry over medium heat until crispy and light brown, do not stop stirring and do not use too high of a heat(they will burn quick). Remove onions and set aside, do not cover(they will get soft).
Put 2 tbls. of olive oil in the same pot and add poke leaves back to pot(you can cut the leaves up smaller if you prefer). Stir fry for 5 minutes, stir in 4 tbls. of butter and season to taste(spread evenly over bottom of pot). Whisk the eggs and pour over poke leaves, cover with tight fitting lid and cook until eggs set(it takes 8 minutes on medium on my electric stove(if eggs are not completely set in center, just poke mixture and eggs will cook up).
Turn off the heat and cover with thin sliced cheese.
Cheese will melt.

I cut mine in 6 pie or pizza shaped slices(this made it easy to remove from pot). I made this to serve 3 people as a main course(2 slices each). Sprinkle crispy fried onions on top just before serving. I served this with peaches I had canned in light syrup, they complimented each other well.

Friday, April 10, 2009

poke salad

Yummy Goodness!
Young tender poke salad plant:

It's poke salad time of the year. Yes I do eat poke salad, about 3 messes(as my mother in law would say), each spring. I only pick the small tender leaves, about 1/2 of a brown grocery sack full. I wash them and boil them,about 15 mins. Then I drain the liquid and cover with water again and boil one more time and drain again. I put 1/4 cup olive oil in a skillet, add 1 medium onion , diced and cook until translucent. I add the drained poke salad greens and season with salt and pepper and cook for about 15 minutes over medium high heat. I whisk 4 eggs(farm fresh of course) in a bowl, push the greens to one side of skillet, drop a couple tbls. of butter on open side and scramble eggs until almost done, them mix it altogether and cook for about 5 more minutes. Enjoy! They say poke salad is poisonous, so eat at your own risk. My mother in law said you had to boil it 3 times to get the poison out, I only boil twice and never have a problem(but I only pick the very small tender leaves). She also said never eat it after it starts to make poke berries.