Spring is when dandelion rear their pretty yellow head and so it is the perfect time to make a big batch of delicious dandelion fritters. You only use the blossoms to make the fritters but don’t throw away the dandelion greens because you can cook them up just like any other green.
When you make your greens do you make just one kind? I know lots of folks do. They will make a big batch of collards or kale but only collards or kale. Next tie you plan to make a batch of greens try mixing them and see how much you like it. I love to mix collards, kale, spinach, mustard, turnip and in spring both the dandelion and the radish greens. The nix of peppery mustard greens mixed with the other flavors is so yummy. I even throw in cabbage with my greens sometimes.
You will see how much richer the taste of your greens are. We have bowls of the mixed greens with buttered cornbread and call it a meal, it is that satisfying. The dandelion fritters are a great way to eat the weeds while reaping the benefit of the nutrients in them. My neighbors send their lawn service people over to try and talk me into poisoning my lawn and I always refuse because we like to eat from it.
I have never understood the dislike of dandelions. They look so pretty with their sunny blossoms against t the sea of green grass. They only last a couple of weeks in the spring and again in the fall so I would rather enjoy seeing them and be able to eat them rather than spend time and money trying to eradicate them. This recipe for delicious dandelion fritter is from Deep Roots at Home.
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