Contemplating Dandelions

Here is where I come to contemplate.

It is just a hop, skip and jump out my back door.

We have built a small bench here.

Our beloved Bear and Lucky Chance are buried near by.

Our 5 other dogs often run
unknowingly, yet happily through their own reserved resting places.

Today, I am contemplating Dandelions.

It is odd to think how I loved the small yellow flower of the
dandelion as a kid, then came to hate them as an adult.

Mowing and yard work does something to you. Changes you from
carefree to a laborer, from unworried to a crease in your forehead.

That ache in your back you can sometimes blame on this rogue plant,
until you finally give up and let nature take her course.

I have been contemplating the dandelion and have read that all
it’s parts are edible. I have heard yet not tasted about
pots of greens and wine derived from what is also known as
Lion’s Tooth, the dandelion.

Dandelion greens are suppose to be bitter in the mid summer.
Upon todays contemplation, I’ve decided to wait
until after the first hard frost when they are suppose to loose their
bitterness to taste my first bite of dandelion.

Maybe then, I’ll begin to love them again.

Impromptu Salad with Balsamic Vinaigrette

12 cups salad greens such as mache, dandelion
leaves, red chicory, radicchio, flat
escarole, arugula and/or Bibb lettuce

BALSAMIC VINAIGRETTE
1 small shallot
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
OR
1 tablespoon chopped fresh rose-geranium leaf

2 tablespoons balsamic vinegar
1/2 tablespoon whole grain mustard
Salt
Fresh ground black pepper
1/2 cup olive oil

PREPARATION: Wash and thoroughly dry greens. Tear them into pieces and
chill.

Prepare the Balsamic Vinaigrette. Recipe can be made to this point
several hours ahead.

SERVING: Toss greens with vinaigrette and serve.

Source:
“Cook’s Magazine November 1987”

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