Forage for local food

July 6, 2012

This little overlooked flower is often thought of as a pest or weed. It's not, you've just been missing out. Foraging for local food is a great way to get back in touch with what is edible. Dandelion greens (thick leaves) are delicious too in a salad or steamed. Make sure that you're foraging out of the range of weed killers and pesticides.

Fried dandelion blossoms

36-48 large dandelion blossomsforage dandelion blossoms
1 cup flour
1 cup ice water
1/2 tsp salt
1 1/2 tblsp egg replacer

Remove as much of the dandelion stem and greenery as possible without damaging the blossom itself. Heat oil (I prefer coconut oil) in a skillet on medium high. Mix flour and salt in a bowl. Add ice water and stir. Blend in egg replacer. Use tongs to submerge dandelion blossoms in batter and drop in hot oil. Fry in shifts.

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