I went dandelion (a.k.a. lion’s tooth) foraging yesterday with my sweetie. See, I bought a few books last year that feature some of the best Appalachian recipes, and dandelions are featured quite a bit in wines and jellies. It was torture learning about these exciting traditions last August, knowing that I had to wait months and months before I could try them out. My test of patience is over now though, the dandelions are out and about! I woke in the morning with my first thought being “no computer just yet, go pick dandies instead.”
It’s kinda funny not funny, but only in America would a weed so full of medicinal and nutritious properties be considered a “pesky intruder”—the bane of manicured lawns all over the country. Think too of our superfood friend chia, and how it’s sold as a hairy clay animal to set on the shelf. Le sigh. The only way to change perspectives though is to introduce people to new ideas, or “recycled” ideas, right? So go out and forage for these vitamin-rich yellow beauties because we are going to make fun recipes with them real soon. Read more…
