Prepare a dish - PEP BB foraging.sand.dish

I made dandelion fritters. Last year I missed my window and didn't grab any dandelions before they all went to seed and disappeared.
This is the recipe I used: https://simplybeyondherbs.com/fried-dandelions/

Prepare a dish (soup, salad, entree, side, etc.) that uses at least a cup of one of:
- dandelion (blossoms or leaves)

To document your completion of the BB, provide the following:
- A picture of one of the plants in the wild
- A picture of obviously more than a cup of foraged ingredients (or pic of the ingredients in a measuring cup)
- A picture of the finished dish
- A description of what the dish is


Some dandelions. I can't imagine anyone cultivating dandelions, they just appear. These were out on the margins of my field and I don't think anyone has been actively managing the field for at least 13 years.


More than a cup of dandelion blossoms.


Olive oil and coconut oil for frying.



Frying the dandelions covered in batter. Sorry for the sideways picture.


Frying fritters.


Completed fritters with whipped cream and maple syrup.

 This is a simple, dandelion green salad with crumbled cheese on top and vinaigrette dressing.


To document your completion of the BB, provide the following:
- A picture of one of the plants in the wild
- A picture of obviously more than a cup of foraged ingredients (or pic of the ingredients in a measuring cup)
- A picture of the finished dish
- A description of what the dish is

I do a lot of foraging and cooking. I made scrambled eggs twice—once with garlic mustard, clover, dandelion, and wild onion, and once with cultivated garlic scapes, wild onion, and garlic mustard. Both times I used 6-8 eggs and 1.5-2.5 cups loosely packed greens. I know not all of these plants are on the list, but they were in season, accessible, and delicious.

I picked 2 cups (stuffed them in a 1-quart mason jar, it was about half full after packing it down) of dandelion greens. Since it's August and I couldn't find many that weren't too bitter to eat raw, I boiled them and used them as a spinach substitute in a ham and spinach frittata.

Hi,

To make this dish, I boiled foraged dandelion leaves with a potato, so as to minimize loss of minerals from the leaves.  I then lightly fried the potato in sage oil I'd made prior.  I combined all this with steam-fried chicken breast, and seasoned the thing with slat and black pepper.

-- Jojo