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Battered & fried Dandelion flower-heads

This is one of  THE  most simple &  accessible.. & fun(!)  foraged meals out there!!

 

The Batter :

Equal parts Flour & Water,

salt & pepper to taste.... SO simple!

Actually.. any spices ‘to taste’

 I usually make mine with S&P, a little bit of garlic salt & a pinch of cayenne!

 

Simply heat some oil in a pan & drop the battered flowerheads into the pan.

Press gently with a fork, wait 2- 3 minutes, flip the flowers & press again with fork.

2minutes on the second side & you have it!

Fried Dandelion Flowers!

Individual flower-fritters

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Dandelion Petal-Fritters

Remove the flower petals & mash them into the batter.. Ideally you want twice as much petals to batter.

To create the patties, simply take a small handful of the mixture & press them into flattened discs.

Once in the pan follow the same technique as when the flowers were whole - pressing with a fork to flatten

& cook for 2 -3 min each side !

Spring Greens Salad w/Dandy fritters on the side!

​Tahini Dressing

Great on the salad of course, but also on the fritters!

  • ¼ cup extra-virgin olive oil

  • ¼ cup tahini

  • 2 to 3 tablespoons lemon juice, to taste

  • 2 teaspoons Dijon mustard

  • 2 teaspoons maple syrup or honey

  • 1 tsp each salt & pepper

Flower petal fritters

Fresh  Nettle  Stew

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This is the time of year to eat Nettles.

As the plants grow beyond 12" - they become more fiberous & the stinging hairs are fully developed = not good eating then!

This time of year Nettles will not sting as severely as they will in a month or so... but if concerned... wear a glove on your non-dominant hand & with your other hand, using scissors, snip the stem.

Taking just the tops, snipping at a node (place where leaves emerge from the stem) will allow the plant to regrow quickly & more fully! Which we want so we can continue to harvest the leaves  all summer long

for use in tea & tinctures!

As with any soup or stew your herbs & spices make the broth!

For my 1st Nettle Stew of the season I used Salt & pepper, garlic,  jalepeño & at the last minute decided to add a bit of turmeric, so it gave the overall flavor an Indian flair! 

4 cups of water over a medium heat

add

1 small onion

1 carrot 

1 small potato 

               -all chopped small

2 cloves garlic

1 small jalepeño

2 tablespoons turmeric powder

allow to come to a low boil.

&  simmer for 5 -10 minutes

Chop mushrooms of your choice -

I used 1 king oyster & 1 large shiitake this time

(big thank you to Hillside & HighTide Mushroom

companies for making these beauties accessible year round!)

Add to the pot.

I also chose to add a can of cannelli beans

You may prefer a different bean - you may also choose to add

pasta or rice..

Lastly, rinse & chop 3 cups of fresh Nettle Leaves & add to the pot.

Nettles behave exactly like spinach in the kitchen.. so only need to be cooked for a few minutes!

 

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          Eat Your Weeds! & Bon Appetite!

-& send me a note if you try any of these wonderful Spring Wild-Plant recipes!

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