I took advantage of the unseasonably warm weather to harvest some dandelion greens yesterday. I’m feeling pretty chuffed about harvesting local greens in March!
We ate the greens in a salad, with a bit of goat cheese, toasted almonds and a splash or raspberry vinegar. Delicious.
Wow – that looks great! The idea of yanking a plant from the earth and eating it will never cease to amaze me. Any sorrel down your way?
Yes! In fact, we had sorrel (sheep sorrel, as I believe it is called) in chickpea stew for lunch.