It's Dandelion Season!

(Photos by Tasha and Evangeline)

Dear Friends,

Lately we've been doing a lot of this.. . .

And this . . .

 And this. . . .

                                                                  Since there are lots of these. . .

 . . . All over the yard!

 Today we made yummy dandelion blossom fritters by dipping them in pancake batter, then frying them in coconut oil until crisp (We didn't get a chance to take a picture, they went so fast!). We have so many dandelions in our yard, we picked four gallon-sized Ziploc bags full of them, which we froze for later use. They are wonderful pureed and added to bread dough or muffin batter, adding moisture, sweetness, and loads of nutrition.

The greens are good chopped very finely and added to a salad of mild greens, until one is used to their bitterness. They can be added to other greens for cooking, as well, and the roots can be dug up all year and eaten roasted, or roasted until they are brittle and ground into a delicious coffee substitute.

Dandelions are rich in iron and their bitter properties relieve the sluggishness that many people experience in the spring from an overtaxed liver and digestive system.

If you are lucky enough to find a patch of dandelions that have not been sprayed, do your body a favor and indulge in a free dandelion liver detox, courtesy of Mother Nature!

And don't forget to make a wish on the fluff when you're done. . .

Love,

Marqueta