I’ve bemoaned the length of this past winter in almost every post I’ve written in the last month, but it has made the dandelion greens delicious. Dandelion greens are usually quite bitter when they first appear, and within a couple days they become too much for even my accommodating palate. But with the cold, cloudy weather we’ve been having, they have better eating quality than I can ever remember. (I’m also going to try covering a few plants to blanch them, but only once it becomes necessary.) For dinner Alanna cooked them with ramps, roasted carrots and parsnips, fried eggs, and sauteed sausage links. It was incredibly delicious.
-Garth
