Any Home Bakers Here?

[Isadora]

@Isadora Who was the one talking about eating batter fried dandelion flowers?

@Overo Mare !

 

[Painted Calls]

@Overo Mare !

 

[R2elk]

Jared wants to know how you prepare your dandelions.

 

[Sally PB]

I've never eaten dandelions, but I know my chickens like them.

I'm going to try them some day...

 

[Painted Calls]

They sure are. At McDonald's in my area they were included in the salad at times. Not recently.
You eat the leaves as fresh salad. I don't know about making wine,, but maybe from the flowers
Dandelions came to the New World when the pilgrims brought the seeds from Europe. It was a security item so they would not starve. Little did they know how annoying the plant would turn out to be.

This is Jared? If so, hi Jared! Dandelion wine is delicious and made from the flowers. More specifically, only the yellow parts.

If you are not Jared - my apologies. I didn't read back. Feel free to ignore the rest.

I clip the very prettiest flower heads, making sure to clip them tight to the flower. You don't want any stem. Rinse them really well to remove all bugs. Set them aside.

Preheat a skillet with the oil of your choice, or butter. If using butter, preheat skillet first and add butter once you're ready to fry.

Fill a plate or bowl with flour or bread crumbs (I use a bit of both sometimes) and add your seasonings (I use Morton's Nature's Seasons or just salt and pepper) - mix well. Fill another bowl with a couple beaten eggs.

Now take your dandelion blooms and dip in the egg and then immediately coat well in the flour/breadcrumbs. Plop into the oil and fry until a nice light golden color. Drain on paper towels and eat while fresh!

 

[jnicholes]

This is Jared? If so, hi Jared! Dandelion wine is delicious and made from the flowers. More specifically, only the yellow parts.

If you are not Jared - my apologies. I didn't read back. Feel free to ignore the rest.

I clip the very prettiest flower heads, making sure to clip them tight to the flower. You don't want any stem. Rinse them really well to remove all bugs. Set them aside.

Preheat a skillet with the oil of your choice, or butter. If using butter, preheat skillet first and add butter once you're ready to fry.

Fill a plate or bowl with flour or bread crumbs (I use a bit of both sometimes) and add your seasonings (I use Morton's Nature's Seasons or just salt and pepper) - mix well. Fill another bowl with a couple beaten eggs.

Now take your dandelion blooms and dip in the egg and then immediately coat well in the flour/breadcrumbs. Plop into the oil and fry until a nice light golden color. Drain on paper towels and eat while fresh!

Uh, I’m Jared.

Thanks anyway! I appreciate it. I’ll have to try making some thing.

 

[Painted Calls]

Uh, I’m Jared.

Thanks anyway! I appreciate it. I’ll have to try making some thing.

My apologies.

Hello Jared!

 

[Aria]

Many pick the green leaves and use them just like
"GREENS" veggies. Or in salads. The very young leaves. As they grow they become TOUGH I guess.

 

[bruceha2000]

Or bitter?

 

[Sally PB]

Many pick the green leaves and use them just like
"GREENS" veggies. Or in salads. The very young leaves. As they grow they become TOUGH I guess.

Yeah, the young leaves of anything are almost always more tender and less bitter.

So why do I see big dandelion leaves for sale in the store?

Related, but different... does anyone eat stinging nettle? I've read that if they're steamed, they lose their sting. Anyone tried them?

Made DH some bread yesterday; gonna make me a loaf of GF today.