Hello Spring Greens customers!
We have one more, very cool item for sale … we’re calling it “Spring Tonic” salad. It’s a bag of young dandelion greens with one beet and one carrot. We just ate it for dinner, and it was AMAZING. Simply wash the dandelion greens and grate on the beet and carrot. Mix well and add a light vinaigrette. We used olive oil, lemon juice, salt and pepper. Orange juice or any other vinegar would also work well. If you add some tuna, other salad greens, a hard boiled egg, croutons, etc. it would be a meal.
These dandelion greens were harvested from the cover crop area surrounding Bill’s vegetable crops. These are deep-rooted perennial plants that harvest minerals from deep within the soil. Wild dandelion greens are much healthier and more flavorful than their cultivated counterparts.
Vegetables A to Z describes spring new dandelions as “vervy,” a bit mushroom-y, and a bit tannic. We can’t really come up with adjectives to describe the flavor, but it is very distinctive in a good way. The texture is sturdy but not tough – it fluffs into a really big salad when you get it out of the bag. The combination of these extremely healthy greens along with beet and carrot should protect you from just about any germ out there.
One order is $4.50 and would provide a nice, big salad for 3-4 people. It’s a rare treat, and we hope you take advantage of it! Please let me know if you’d like any.
Mercy
We have one more, very cool item for sale … we’re calling it “Spring Tonic” salad. It’s a bag of young dandelion greens with one beet and one carrot. We just ate it for dinner, and it was AMAZING. Simply wash the dandelion greens and grate on the beet and carrot. Mix well and add a light vinaigrette. We used olive oil, lemon juice, salt and pepper. Orange juice or any other vinegar would also work well. If you add some tuna, other salad greens, a hard boiled egg, croutons, etc. it would be a meal.
These dandelion greens were harvested from the cover crop area surrounding Bill’s vegetable crops. These are deep-rooted perennial plants that harvest minerals from deep within the soil. Wild dandelion greens are much healthier and more flavorful than their cultivated counterparts.
Vegetables A to Z describes spring new dandelions as “vervy,” a bit mushroom-y, and a bit tannic. We can’t really come up with adjectives to describe the flavor, but it is very distinctive in a good way. The texture is sturdy but not tough – it fluffs into a really big salad when you get it out of the bag. The combination of these extremely healthy greens along with beet and carrot should protect you from just about any germ out there.
One order is $4.50 and would provide a nice, big salad for 3-4 people. It’s a rare treat, and we hope you take advantage of it! Please let me know if you’d like any.
Mercy
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