Eating Weeds

Dandelion Greens

Dandelion Greens From My Garden!

It rained, and it rained, and it rained. These days, Winnipeg is starting to remind me of Piglet’s tree. There’s only one good thing about it – everything is turning a brilliant, startling, emerald green.

Spring in Manitoba is a brief affair. The winter will usually last six months in a good year, and this was not a good year – we had snow on the ground from November until May. That’s a long time. Now that the snow is finally gone, everything that grows outside is in a tremendous hurry. There isn’t much time to grow leaves and flowers, set fruit, drop those leaves and return to hibernation by next November.

We didn’t get around to cutting the grass before the rain started, and pretty soon we might be losing small children in it. We prefer to use a push mower, but chances are the grass is already too tall for it. We hate that old gas mower, but we may be stuck with it, at least for this time around. If you want to do things the old-fashioned way, you have to pay attention to what is going on. Nature doesn’t wait for our convenience.

One thing that makes me very happy is that that lush green grass is dotted with dandelions. In the past, my husband would poison them – when I made him stop doing that, he bought a tool that pulls them out by the roots. Using that thing is lots of fun, but now I have an even better plan. The bunnies and I are going to eat them.


Another Beautiful Breakfast

We don’t have pet bunnies, but our yard is full of wild ones. I’m hoping the dandelions will tempt them to stay away from my strawberries, but there are enough to share. Dandelion greens are wonderful in omelettes or with other greens, especially when they are fresh from the garden. With local pastured eggs and smoked salmon, it is a breakfast fit for a queen.

What is your favourite hyper-local food?

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5 Responses to “Eating Weeds”

  1. Jen Says:

    Hadass, is that picture a frittata? It looks so delicious – light and fluffy. Mine taste great, but are much more dense. I have always wanted to try dandelion weeds but just haven’t, for some reason. There’s certainly plenty of them in the yard. I just weeded and mowed, but I’m going to try to remember to save them the next go-round…

  2. Lynne Thompson Says:

    When I was a little girl, we lived in Pennsylvania and my great grandmother would come over and pick dandelions from our backyard, and we would have dandelion salad with her special PA Dutch hot bacon dressing. Memories…your pic looks delicious.

  3. Hadass Eviatar Says:

    Oooh, Lynne, dandelion salad … did she include the flowers as well? I’ve not dared to use anything except tender young leaves. What would you recommend?

  4. Hadass Eviatar Says:

    Yes, Jen, you are right. I called it an omelette but it is really a fritatta. I don’t know why it would be fluffier than yours – I am fortunate to have an egg CSA, maybe that makes a difference? Also I whip them really well because I don’t like the texture of egg white. Maybe try doing that in future? Would love to hear what you think of your dandelions!
    Hadass Eviatar recently posted…Eating WeedsMy Profile

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