Bessie

Bessie Mae Evans kept house for us when I was a kid. She was a fountain of the sort of lore that fascinates young boys, especially when it came to snakes. Bessie knew snakes chapter and verse. She would tell about those snakes that could hoop up and roll downhill, the ones that would sting you with their tails if they couldn’t bite you and snakes that would wrap you to a tree with their coils and beat you to death. She claimed that those snakes would stick the tip-end of their tail in your nose every now and then to see if you were still breathing, and if you were, they’d keep whipping.

Serpents were Satan incarnate to Bessie: I once watched her lob a Molotov cocktail made from a Coke bottle full of gasoline and a dirty sock into a thirty-foot culvert next to her house because a neighbor said she saw a snake crawl into it. The resulting explosion registered on a seismograph at Ole Miss, whose geology staff dutifully sent a team of graduate students to investigate the phenomenon. (I heard they took a wrong turn near Paris and ended up in Pontotoc.)

When we weren’t discussing reptiles, one of our favorite things to do together was to plant ourselves in front of the television on Saturday afternoons and watch old Tarzan movies on Channel 13 out of Memphis. She’d pretend to iron, and I’d pretend to do my homework. One afternoon my mother busted us watching Tarzan Escapes during a scene when a scantily-clad Johnny Weissmuller is being pursued by a hoard of Hollywood extras brandishing spears and slathered in Man Tan. Momma pointed to the screen and said, “Just think, Bessie, you might be kin to those people,” at which point Bessie mustered up all of her considerable dignity and said, “No, ma’am; I am a Christian lady.” And that was that about that, with Bessie leaving Momma’s relation to Cheeta open to question.

Bessie taught me how to take care of “pot plants” (which is what we used to call houseplants), how to grow greens in the winter (usually in a burnt-over spot) and how to cook poke salad. Euell Gibbons lauds poke as “probably the best-known and most widely-used wild vegetable in America.” In Stalking the Wild Asparagus, Gibbons writes that the Indian tribes eagerly sought it and early explorers were unstinting in their praise of this “succulent potherb.” They carried seeds when they went back home and poke soon became a popular cultivated garden vegetable in southern Europe and North Africa, a position it still maintains. In America it is still a favorite green vegetable with many country people and the tender young sprouts, gathered from wild plants, often appear in vegetable markets, especially in the South.”

Much like ramps, poke salad was eaten as a spring green because it was one of the first edible herbs to appear, giving a much-needed break from the beans, cornbread and salt pork diet of winter. In April 2000, Allen Canning Company of Siloam Springs, Arkansas canned its last batch of “poke sallet” greens. As late as 1990 at least two processing plants continued the tradition, Bush Brothers of Tennessee and Allen of Siloam Springs. Surprisingly, one of the best markets for canned poke was southern  California due to the many “Oakies” who settled there in the ‘30s. John Williams, the canning supervisor at Allen Canning, said, “The decision to stop processing poke was primarily because of the difficulty of finding people interested in picking poke and bring it to our buying locations.” Also, poke processing was never a significant item in their multimillion-dollar enterprise, so it just became more bother than it was worth.

The only drawback to poke salad as a food is that it’s poisonous. The mature parts of the plant and the roots contain significant amounts of a violent but slow-acting emetic. Having said that, you’re probably wondering why in the hell anyone would even consider eating it, but prepared properly, poke salad is not only safe but delicious. Here’s how you do it: harvest only the youngest, tenderest sprouts of poke. Wash, stem and trim. Boil them for about ten minutes in plenty of salt water. Then drain, rinse and simmer for a while with just a bit more lightly salted water and a bit of oil of some kind. A slit hot pepper pod of the slender sort is a nice touch, and adding big pinch of sugar is something you just ought to do. Trust me.

Use prepared poke much as you would spinach; Euell has a poke salad dip in his book, and Bessie used to put it in scrambled eggs. She always cooked with bacon drippings, using plenty of salt as somewhat of a talisman against poison of any kind, I suspect, since she used to sprinkle salt around her garden to keep the snakes out, too.

Bessie died Feb.8, 2013 at the age of 81. I cried all day.

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