So sorry all!
I just looked and it's been ten days since I posted last! We had a school start this week, but last week I should have taken some time to put up a few things.
Right now I'm working on my Dad's dandelion dressing. If you've never eaten dandelion, it doesn't quite taste the same as it did when he and I went out and picked it ourselves. You eat the leaves, not the flowers. They're best in the spring, but now you can buy them at your supermarket. I hardly ever see them wild here; where I do see them, I'm highly suspicious of what's in and around the soil where they grow.
It's a slightly bitter green (somewhere between, say, kale and broccoli rabe) that's fairly high in Vitamin A and is said to have cleansing powers. The lower portions of the stems can be kind of tough, and should be trimmed off. We never actually cooked them, but we wilted them with a warm, sweet and sour dressing and then topped them with crumbled bacon and hard-boiled egg.
I'll get back tomorrow with the results of the dressing recipe test-drive. Until then, I'll see you at the market!
Hey, Lainie! No need to apologize, just happy to see you're back with an intriguing, rarely written about food! I learned to enjoy dandelion greens (called radikio) while living in Greece. There we picked the greens wild, then steamed and added a little oil and vinegar. They were delicious. I'm eager to being inspired by how you cook them up!
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