Last Tuesday, while outside for a much needed outdoor fix, Sarah and I gathered Dandelion Greens.
It's an old practice from my Grandpa Richard. He used to gather fresh spring greens and serve them in hot bacon dressing. It was a frugal, nutrient packed side dish for a large family of nine!
Sarah loved helping Mama find "dand-y-li-ons". Of course to her, every plant in the yard was a dandelion! A lot of grass ended up in our bowl, but she had fun. After cleaning them yesterday, we still managed to have a rather fair amount of usable greens. Ideally you'd want to cook them the same day they are gathered. You lose vitamins and minerals the longer they sit, but due to time constraints I've been a bit behind. Dandelions are versatile., and persistent. They can be eaten as a salad green, cooked like typical greens, made into jelly, and make an awesome wine. Best of all, unless you get store bought greens, they're FREE!
The original recipe that Grandpa Richard used has been under some debate, and my Mom has forgotten it. After a quick search online, I managed to find an older recipe that is VERY close to the one he used. Today I'll be serving the dressed greens as a side dish with some nice steaks. (Dad was gracious enough to share some of the beef he purchased from my dairy farming cousins, Terry and JR Rosenberger.) I may make some cornbread or rolls and a fresh batch of homemade applesauce. Yumm.....
Later, I'll post recipes and photos. But for now, either plan a little vengeance against (OR pay homage to) the humble Dandelion. Happy eating!!
Cheers! ~ Mama Homesteader
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