Dandelion, I will eat you.

A Eurasian plant (Taraxacum officinale)

A Eurasian plant (Taraxacum officinale)

 

So I took a walk today to explore the many wildflowers that are blooming right now…

flower2Phlox, geranium, violets and wild mustard are painting the fields with the color that my winter encrusted eyes have wishes for for many months.

Duane came from the market with a bunch of freshly harvested Dandelion greens. They were quite mature and I asked myself what we would do with such bitter foliage. I sought some advice from a few internet sites and discovered that the bitter best not be covered up…for it would be no use. Better to join the bitter flavor with other complex bitters.

dandilion2

I put some fresh ginger in the pan with some peanut oil and then some garlic and onions. Can’t go wrong there. Then I added some soy sauce for salt and a splash of rice vinegar. Some toasted sesame seeds.

rice vinegar

I was also pushing and puling with the flavors of my pan cooked salmon filet. Also fresh ginger, soy, and garlic. You can see a peek of it off to the side here. The honey created a golden color.

detail dandilion

In the end I served them up side by side with some crushed walnuts (also bitter). They bit back a little, but not too hard. It was also really nice to eat them with something else kind of sweet. Sweet!

“I am no more lonely than a single mullein

or dandelion in a pasture, or a bean leaf, or sorrel,

or a horse-fly, or a bumblebee. I am no more lonely
than the Mill Brook, or a weathercock, or the north star,

or the southwind, or an April shower, or a January thaw,

or the first spider in a new house.”

– Henry David Thoreau

 

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