Dandelion Greens
Dandelions are found on all continents excluding Antarctica, and have been foraged and eaten by humans since prehistory.
Several local farms grow dandelions for their greens, which are rich in vitamins (especially A, C, and K) and minerals (like iron and calcium).
Dandelion greens have an earthy flavor with a touch of bitterness. Try them in place of basil in pesto, or sautéed in butter or olive oil with chopped garlic and onion.
Find sources and recipes on the Valley Bounty page at buylocalfood.org.
Web extras
Try this recipe for Hortopita (http://kitchengardenfarm.com/vegetable-pages/dandelion-greens#.VvwMCdIrKM8), a Greek pie made with greens, from The Kitchen Garden, or this one for Dandelion Egg Noodles (http://justroots.org/2013/05/recipe-dandelion-egg-noodles/) from Just Roots Farm.
— Brian Snell, CISA (Community Involved in
Sustaining Agriculture)