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Harvest dandelion greens BEFORE the yellow flowers appear. After the flowers are present the greens will have a much more bitter flavor.[/caption]
(Editor's Note: This old-time recipe was submitted by Nancy Hostetler, mother of Web Designer Diane Hostetler. Try it this spring!)
My mother remembers my grandma making this nearly every spring. It was a spring tonic, just what one needed after a long, cold winter.
My memories of it are the somewhat bitter taste of the dandelion which as a child I did not care for. But as spring came on with the rains and greening grass, I saw dandelion growing too, and I wondered if my adult palate might be more appreciative of this delicacy. And so I invited my mother to my house for supper to teach me how to make it. She brought the ingredients for the dandelion gravy and I made a bar-b-q chicken breast for each of us. We mashed the potatoes on our plates and spooned the gravy over them. Wow! Was it ever good! Better than my childhood memories, and now I have a new memory of cooking with my mom and learning a new recipe. Try it yourself this season!
[tasty-recipe id="37530"]
Cold-Packed Sweet Dill Pickles: Canning Without a Pressure Canner or Jar Prep!
Learning to can? Lindsay Lehman Peters shares her family's recipe for easy cold-packed sweet dill pickles.
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