Runnin' Lean: April 2014

The lowly dandelion--It's sprayed, pulled, dug up, and cussed out by the general population every Spring. The fact of the matter is though you should be happy when you look out across that lawn of yours and see it dotted with those tell-tale bright yellow flowers. The dandelion is actually a wonderful little plant that does not deserve the disdain it's subjected to. The next time you come across a field of dandelions just take a moment to think about all the possibilities that lie before you. Those flowers can be collected and made into beautifully sweet jellies, jams, and syrups. In fact, their taste is easily mistaken for that of honey. Those same flowers can also be fried.

A bowl of delicious fried dandelions

Some people compare the flavor to mushrooms, but I lean more towards fried okra. Either way they are awesome! Its blossom also makes for a fine Spring wine that can be made into something that resembles a dry white wine or a sweet and flavorful dessert wine depending on how much sugar you use in your recipe. Their green leaves make a wonderful addition to a green salad and can be eaten both raw and boiled. Though I've yet to try it, I've also read where you can take the roots of the plant and make an herbal coffee that both tastes great and is great for you. For these reasons, I say give the dandelion a chance. It is after all the weed that feeds!!!

Fried Dandelions
2 quarts of dandelion flowers
2 cups of flour
2 tablespoons of salt
1 tablespoon of black pepper
4 eggs
Grease
Cast iron skillet

1. Pick dandelion flowers.

2. Put them in water mixed with a tablespoon of salt and allow them to sit for at least 10 minutes. This will insure that the blossoms are insect free.

3. While the blossoms are soaking, mix the flour with black pepper and remaining salt (1 tablespoon) in a small bowl.

4. In a separate container, lightly scramble the 4 eggs together.

5. Heat the grease in the cast iron skillet.

6. Rinse the flowers off with luke warm water. This will clean the salt water off of the blossom and make them open so that they are ready for frying.

7. Mix a handful or more of the dandelion flowers through the egg wash then through the flour mixture.

8. When your grease is hot, gently drop in the buds until you have a pan full.

9. When the first batch is golden brown (which will only take a few minutes), pull them from the grease and allow them to dry on a plate covered with paper towels.

10. Repeat the process until you have fried the entire batch.

Enjoy!!!

Spring has finally reared its head although it is still hiding it from time to time;). Soon it will be time to harvest some polk greens, forage some morel mushrooms, and pick some dandelion flowers for wine and jam. For now though, the wild onions have claimed large sections of lawn and it's time to put them to use!

This was the first year that we had paid them any mind, but when we saw just how many had sprouted out of what had been a long winter tundra...well, we had to try and get some good out of this invasive and yet delicious plant:) One recent afternoon I stepped out with a large pan and a small spade and went to town on them. When finished, the pan was brimming over with green goodness. The first batch was used that very evening in a Cream of Wild Onion Soup. Both simple and tasty it made for a very satisfying appetizer for the evening dinner:

Half Cup of Wild Onions (I chopped up the bulb and the stalk and tossed them in together)

1/4 cup of margarine

3 tablespoons of flour

3 cups of water

1 cup of milk

Salt & Pepper to taste

Directions:

Add water to 1 1/2 qt pan.

Chop onions and add to water allowing them to simmer for 15 minutes.

Add margarine and allow to melt.

Slowly stir in flour.

Gradually add in milk. Stirring and cooking until desired thickness has occurred.

Season to taste.

Adding a sprinkle of dill when plated.

This made for a flavorful and hearty soup on a cool spring evening. Best of all you couldn't ask for a star ingredient with easier access (from the front lawn) and freshness (picked in the afternoon and eaten in the evening). The rest of the bounty will be dehydrated and used in various dishes throughout the year.

Cream of Wild Onion Soup

As with any of these types of foraging adventures you want to make sure that you know what you are harvesting. My investigating led me to believe that if it smelled like an onion it was indeed an onion not to mention that I am very familiar with the area and much of the accompanying plants. If you are not well acquainted with your area and its plants, make sure that you pick a few items and take them to your local Conservation Department for identification. I've done this myself from time to time and have been corrected more than once. It's always better to be safe than sorry!!!

If you know for a fact though that you have a patch of these little goodies in your neck of the woods try not to look at them as a nuisance...instead get used to feeling good about those wild onions you've got in your yard and on your property. They're a sign of Spring that's sure to bring a tear to your eye;)

Puree onions in blender with 1/2 qt.water.
Add to kettle with remaining water and simmer covered 15 minutes.
In saucepan melt margarine over low heat.
Slowly stir in flour.
Gradually add light cream, stirring and cooking until thick.
Stir into onion soup.
Season to taste and heat through.

Runnin' Lean

Tuesday, April 22, 2014

The Weed That Feeds

Sunday, April 6, 2014

Feeling Your Wild...Onions!!!