Each Spring a primordial urge pulls me out of the house –paring knife and bowl in hand– to the weedy natural area at the far edge of my yard. Luscious green dandelion plants peek through the brown leaf-covered grass. The winter has been long and hard, and I desperately need to renew myself. The tender foraged greens are my spring tonic (as they were for my parents and grandparents).
People traditionally ate a very limited selection of foods during the late winter months, and often they were nutrient-deprived by April. Their bodies told them they needed the vitamins, minerals, and antioxidants provided by the emerging dandelion leaves.
Since I’m a dandelion connoisseur (Is it possible to be a connoisseur of weeds?) , I was thrilled to find a hundred-year-old recipe for Dandelion with Ham or Bacon.
I made the ham version. The ham bits nicely balanced the slight bitterness of…
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