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