Lost, but not forgotten!

In this instance, I am speaking about spring! (although, I have been a rather negligent blogger, of late. I blame the weather & daylight savings ;) ) The whole world has sprung into action, and I am excited to to a bit of urban foraging! What, you say? Forage in the city? Impossible! Think again. Wild food abounds, even in the most unexpected places. Just ask "Wildman" Steve Brill.

I am very excited to eat some of the most local (free) fare I can. While mushrooms are not quite ready to poke up, and while waiting for the king of the vegetables to arise from the depths, I have set my sights on some more humble weeds.

(image links to source)

The first on the roster is the pesky, prolific Dandelion. A highly invasive, garden and lawn "ruining" weed, the humble Dandelion is a nutritional BOON. The bitter greens and flowers have detoxifying properties (especially for the liver and kidneys), provide high amounts of fiber, are an outstanding source of vitamins A and C, an unusual source of vitamin B6, as well as potassium! They have a bitter flavor, and pair nicely with citrus in a salad. Bitterness can be reduced by simmering in salted water for 5 minutes. The blossoms make OUTSTANDING fritters, and are essential to dandelion wine! The roots (well scrubbed & roasted) make a nice coffee substitute. The best part about the dandelion? You can delight in its many possibilities for FREE. For more information on Dandelions, click the above image to visit Sacred Earth's article about the plant.

I plan to eat my first dandelion greens of the season in a salad, celebrating the transition between winter foods and spring foods...

Juxtaposition Salad

One Fist-Sized fennel bulb

One blood Orange

1 gallon of young dandelion greens, trimmed & rinsed

A salty, stinky cheese of your choice

EVOO

Maple Syrup

Salt and Pepper, to taste

1. Thinly shave the fennel bulb across the grain, reserve any fronds for garnish

2. Supreme blood orange. Squeeze pulp to release remaining juices. Reserve

3. Emulsify reserved juice with 2 TBS oil and 2 TBS maple syrup

4. Toss Dandelion greens and shaved fennel with dressing, salt and pepper to taste

5. Gently fold in supremes, scatter stinky cheese crumbles over top

6. Garnish with fennel fronds, serve immediately