This is 'off topic', I know...
But I thought I'd let the secret out to folks who don't yet know about the ecstacy of eating dandelions!!
Time to get 'into the loop' with it now....and be
ready for early springwhen the HARVEST will be ready in a
field near you !!!
Yummm!
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Dandelions (Taraxacum officinale)
(blowball, peasant's clock, cankerroot, down-head, yellow gowan, witches' gowan, milk-witch)
Dandelions are common on lawns and in fields and long roadsides. Stems grow three to fourteen inches and are hollow. Dark green, dentate basal leaves emit a milky juice as that get old. The golden yellow flowers are one to two inches across. Dandelion is a native of Europe, naturalized all over America.
Edible parts include the young leaves, the flower buds, and the *scraped roots. Dandelion greens are very rich in iron and vitamin C...*Some authorities say the roots are inedible, and all traces of root must be cut away when preparing greens for cooking. Gather much more than you think you need, for they cook down. Some cooks add a pinch of soda when cooking dandelions.
from: ' FoxFire 2 '
Anchor Books 1973
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I'd like to emphasize to anyone out there who has never cooked with dandelions to :
1) Make sure you're picking the dandelions from a location that could have never possibly been sprayed with any systemic herbicide, particularly 2,4-D !!!!!!
2) For best overall taste and texture of dandelions it has been found by our family that they need to be picked and eaten ONLY VERY EARLY in the season !.......early to mid-spring at the latest !
As summer approaches and the plant 'hardens off' it becomes bitter tasting!
I don't recommend cooking with 'late summer' dandys !!!
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Dandelion Greens
Gather leaves when young.
Wash and boil about 20 minutes in water with fatback added, or drain and fry in oil. Season with salt and pepper.
Or after cooking, drain off water, and heat with small amount of vinegar.
Add small amounts of fried salt pork, heat, and eat.
Or cook lightly in salted water. Drain. Mix milk, butter, one egg, and vinegar together. Cook to (just) a boil and pour over greens.
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Marcos' Family Dandy Recipe
Fry 2 thick strips of bacon. Remove when semi-cooked, and dice them both into very small pieces. Fry again until well browned and 'dry'.
In a bowl break 1 egg; add 1 tablespoon flour, one teaspoon sugar, and one teaspoon salt.
Mix well and gradually add 1 1/2 cups water.
Add this to the fried bacon (including grease) and bring to a boil, stirring constantly.
When it starts to thicken add 3 tablespoons of apple cider vinegar and pour over young dandelion greens.
Serve immediately while HOT !
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Dandelion Bud Omelet
Gather one cup dandelion buds before flower color shows. Fry buds in dab of butter until they 'pop'.
Add 4 eggs, salt and pepper.
Top with raw (young) dandelion leaves, finely cut before serving.
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Dandelion Salad
(....many of our 'family recipe' idea(s) were originally derived from this recipe that appeared in Foxfire 2 in 1973.)
Wash and pat dry one-half cup unopened flower buds and one bunch tender (young) leaves.
Fry two strips of bacon. Toss buds in hot bacon grease until they open. Drain.
Mix with leaves and bacon; add 3 tablespoons oil and vinegar.
Or wash young dandelion leaves and chop fine.
Add salt, vinegar, and olive oil.
When mixed, add one tomato cut in pieces, or cooked lima beans. Toss.
Or mix chopped dandelions with chopped ramps or wild onion, top with bacon, bacon fat, and vinegar.
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Dandelion Green Drink
Cook chickweed and dandelion, each alone.
Put through a sieve, add cider vinegar, and drink for a tonic.
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Coffee substitute
Gather dandelion roots. Peel.
Roast until dark brown. Grind.
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Dandelion Wine
Pour one gallon boiling water over one gallon dandelion flowers.
Let stand until blossoms 'rise' ( twenty-four to forty-eight hours ).
Strain into stone jar.
Add juices of 4 lemons, 4 oranges, 4 lb of sugar and one yeast cake.
Stir four or five times a day until it stops fermenting.
Keep well covered.
In two weeks, strain, bottle and cork tightly.
