Dandelion season is in the offing in the Northen Hemisphere (try digging the young, undeveloped shoots and entire crowns, now - quite Belgian endive-like). But they are in full production here at the southern tip of Africa, in the early autumn. I hoisted some from my mom's aloe garden, where they volunteer in abundance.
Ironically, it is Harlem supermarkets that have accustomed me to their mature bitterness; they are always in stock in enormous bunches.
For these substantial lunch bruschette I crisped some bacon, deglazed the hot pan with a splash of sherry vinegar, threw in the dandelion leaves till wilted (adding a pinch of sugar), then piled everything with not-quite-hard-boiled-eggs onto toasted sourdough rubbed with garlic.
What's in dandelions? Loads of overlooked Vitamin K (bone, brain and vascular health), lots of A, and plenty of C.
Eat up!
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I grew up next door to my grandmother and dug dandelions from the lawn with her every spring. She would steam them and serve them with a bit of butter and a drizzle of cider vinegar. Thanks for the sweet memory nudge, Marie.
ReplyDeleteAh, the daylight in that kitchen!
ReplyDeleteAt not-quite 5am, still dark...I want that for breakfast.
ReplyDeleteAfter our very mild winter, the dandelions are fully leafed out and, since the ground is damp, they are very easy to dig up or even pull out. They are everywhere in our neighborhood and the adjacent forest. Thank you for the suggestion as to how to use them--your lunch brushette looks scrumptious!
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