two more composting questions

[Christine]

Huge quantities of weeds - no way of identifying them (I know dandelions, docks, creeping buttercup, bindweed):oops:
How do I find out which are perennial and therefore which I shouldn't compost?

My allotment compost bin is still only one third full after a whole 9 months of putting stuff in it and will need sieving before use (lots of stems that are reluctant to break down)
The one at home has lots of sloppy stuff in it - peelings and the pulp from juicing. Any chance that I could put that straight onto the beds that are coming empty now - would it compost 'in place' as it were? Any downsides that you guys can think of?

[Jack]

Gidday

Get in early and get em in the compost bin before they seed and you won't have any problem no matter what they are.

[possum]

dandelions are not weeds, they are one of the most nutritious green vegetables goin, their roots are edible also, in a miriad of ways, so why compost them? eat them.
i have a dandelion, nettle and swans egg quiche in the oven as we speak.

[ina]

It always depends on the quantities of dandelion and nettles that you have in your garden whether they are weeds or useful plants...

I read somewhere a bit of advice that I'm going to act on myself next weeding time: stick your weeds into a bin with water (and a lid on, to prevent smells!). Let them rot away, and then put them on the compost. That way neither roots nor seeds will be viable anymore. (And I suppose the liquid might even be used as fertiliser, like nettle brew?)

If you dig in your sloppy stuff from home, it should be fine - or even if you leave it on top of the soil over winter. There is a method where you dig trenches and half fill them with compostable material during winter, then top up with soil and plant straight into that.

[Karen_D]

I read somewhere a bit of advice that I'm going to act on myself next weeding time: stick your weeds into a bin with water (and a lid on, to prevent smells!). Let them rot away, and then put them on the compost. That way neither roots nor seeds will be viable anymore. (And I suppose the liquid might even be used as fertiliser, like nettle brew?)

.

Yup, that works and you can use the liquid as a feed - it will probably need diluting. Even works on bindweed!

[possum]

It always depenbds on the quantities of dandelion and nettles that you have in your garden whether they are weeds or useful plants...


.

true but if you dug them up and ate them you would solve your weed problem and also get free veggies at the same time

[Cassiepod]

Possum, I've always what exactly do you do with dandelions? I can sse the obvious leaves into salads but that's the limit of my imagination. Can yo cook the root? How doyou cook it etc etc. Is there a good resrouce to go and look at. Plus can you do anythign useful with Thistles?

[ina]

You can use dandelion root to make a coffee substitute. I personally hate it, so no option for myself. My goats will eat some thistles, sometimes, and even nettles, at certain times of the year (and development state of the plants).

[Muddypause]

Richard Mabey (Food For Free) say this:

"Chop the scrubbed roots into thin rings. Saute these in vegetable oil, using about one tablespoon of oil to one cup of chopped roots. Then add a small amount of water, a little salt, and cover the pan. Stew until the roots are soft and most of the moisture and added water have evaporated. Finally add a dash of soy sauce."

He also refers to using the young leaves as salad greens, or cooked with butter like spinach, and also suggests manuring them, and covering the lower parts of the leaves with earth or a cardboard tube to blanch them like chicory ("...produce gigantic plants as a result").

I've never tried dandelion leaves (I did do the roast-roots-as-coffee thing once - just the once), but I always thought that they were used as a laxative in times gorn by. And I know from experiments as a small boy that the milky white sap in the stems is extremely bitter.

[possum]

duplicate

[possum]

Possum, I've always what exactly do you do with dandelions? I can sse the obvious leaves into salads but that's the limit of my imagination. Can yo cook the root? How doyou cook it etc etc. Is there a good resrouce to go and look at. Plus can you do anythign useful with Thistles?

Dandelion Jelly

Ingredients:

4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
2 Tbsp Freshly squeezed lemon juice
1 pkg powdered pectin
Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms.. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. I use a coffee filter. Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for one minute. Skim. Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.

Wild Spring Flower Salad

Ingredients:

1/3 c. wood violet blossoms
2 c. wood violet leaves
1 c. young dandelion greens
1/3. cup sour grass (clover like wood sorrel)
1/4 c. salad burnet leaves
4 c. other lettuce
1/2 c. toasted walnuts
1/2 c. drained mandarin oranges (from can)
1/2 c. fresh or partially thawed frozen raspberries
raspberry or tangerine vineagrette
Directions:

Note: these flowers and greens appear in early spring where i'm from (Texas), but i think they are pretty common throughout the US. Take a nice walk in the woods and gather your delicate ingredients, then return home for a lovely, light refreshing salad.

Toast walnuts and cool. Toss all ingredients and serve on a lovely bright spring day:-)

Serves 4.

DANDELION-AND-GOAT-CHEESE SALAD
(From "Uncommon Fruits and Vegetables")

1 pound dandelion greens
1/4 pound soft, fresh goat cheese, cubed
1/2 cup diced red onion
2 tablespoons red wine vinegar
2 tablespoons walnut oil
1/2 teaspoon sugar
4 tablespoons coarsely chopped walnuts

Wash greens well. Dry. Cut off stem bases. Cut each stalk into bite-
sized pieces. Sprinkle with cheese and onions.

In small, nonreactive pan combine vinegar, oil and sugar. Bring to
boil. Pour over salad and toss slightly. Sprinkle with walnuts. Makes
4 servings.


DANDELION CASSEROLE

Butter
1/4 cup flour
Salt, pepper
2 cups milk
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
Dash dillweed
3 cups chopped fresh dandelion greens
2 cups diced cooked chicken
4 cups thinly sliced unpeeled potatoes
1 medium onion, thinly sliced
Paprika

Melt 3 tablespoons butter in saucepan over medium heat. Stir in
flour and season to taste with salt and pepper. Blend in milk and
cook, stirring constantly, until thick and bubbly. Add Parmesan
cheese, lemon juice and dillweed. Remove from heat. Stir in
dandelion greens and chicken.

Arrange layers of potatoes, onion and dandelion-chicken mixture in
buttered 2-quart casserole. Dot top with butter. Season to taste with
paprika. Cover and bake at 375 degrees 1 hour. Uncover and bake 15
minutes more or until potatoes are done. Makes 6 servings



DANDELION FRITTATA

2 cups chopped fresh dandelion greens, washed
3 eggs
2 cups shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon dried basil
Salt, pepper
2 tablespoons olive oil
1 onion, finely diced
1 clove garlic, finely diced
1 cup sliced mushrooms

Steam dandelion greens and set aside.

Mix eggs, cheeses, nutmeg and basil. Stir well. Season to taste with
salt and pepper. Heat olive oil in non-stick skillet. Add onion, garlic
and mushrooms. Saute over medium heat until tender. Add
dandelion and mix well.

Pour in egg mixture and lower heat. As frittata sets, gently lift edges
to allow cooking of all the egg mixture. Continue in this manner
until frittata is fully cooked without being dry. Fold in half and slide
onto serving platter. Top with additional cheeses, if desired. Makes 4
servings.


DANDELION CHOWDER

1 tablespoon butter
1 medium onion, finely chopped
3 cups dandelion greens, washed and chopped
2 (10 3/4-ounce) cans condensed cream of potato soup
2 cups milk
2 teaspoon instant chicken broth
1/4 teaspoon black pepper
Dash ground nutmeg
2 hard-cooked eggs, peeled and chopped, optional

He butter in heavy saucepan over medium heat. Saute onion in
melted better just until translucent. Add dandelion greens, potato
soup, milk, instant chicken broth, pepper and nutmeg.

Heat slowly, stirring occasionally, until mixture begins to boil.
Reduce heat, cover and simmer 30 minutes. Ladle into soup bowls
and garnish with hard-cooked eggs.

Makes 4 servings.



DANDELION SALAD
Dinner salad made with dandelions and cheese
The U.S. Department of Agriculture once had a big presence in the life of the average American. Their publications on home canning, gardening, and cooking found their way into almost every household in the country.
The USDA Food and Nutrition Service still exists, and they still produce books and pamphlets on every topic having to do with growing, eating, and analyzing food. In this era of frozen food, microwave ovens, and iceberg lettuce, there's much less demand for their books than there once was.

In time for the Bicentennial, the USDA produced a book called Favorite American Recipes, which is a non-copyrighted collection of traditional American rural and farm recipes. All are simple and nutritious; most are also a little dull. Here's one that I like.

Ingredients
(serves 4)
1/2 lb tender, fresh dandelion greens
1/2 cup thinly sliced red onions
2 tomatoes, cut in fourths.
1/4 lb sharp cheddar cheese, grated
1/2 tsp black pepper
1/4 cup salad oil
3 Tbsp vinegar
1 tsp dill
Procedure
Wash the dandelion greens carefully. Drain well and cut into pieces.
Add the onions, tomatoes, and cheese. Toss to mix.
Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill. Dress the salad, toss, and serve.
Notes
Make sure that you take the dandelion greens from a lawn that has not been treated with pesticides or anti-growth hormones recently. (Many lawn fertilizers also contain weed-control hormones).
You can substitute a commercial salad dressing for the oil, vinegar, pepper, and dill.

Fried Dandelion Blossoms
new blossoms on short stems
1 c. milk
1/2 tsp. salt
hot cooking oil
1 egg
1 c. flour
pinch of pepper
Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.
Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter.
Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper.
Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned.
Drain on absorbent paper;
Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre.




Dandelion Jelly
1 qt. dandelion flowers
1 qt. water
1 tsp. lemon juice
1 box Sure-Jell
Cook together for 3 minutes the flowers and water.
Strain and save juice.
Follow directions on Sure-Jell box using dandelion water.
Bring to a boil, then add 4 1/2 cups sugar and lemon juice.




Dandelion Soup
2 qt. dandelion greens, loosely packed
2 qt. chicken soup (any kind)
1 lb. ground beef
1 egg
2 Tbsp. bread crumbs
2 Tbsp. minced parsley
1 Tbsp. minced onions
1/4 tsp. salt
1/8 tsp. pepper
dash of nutmeg
3 Tbsp. Parmesan cheese
2 Tbsp. sour cream
Bring chicken soup to a boil.
Add dandelions.
Cook gently.
Rice or fine noodles can be added (1/2 cup rice or 1 cup noodles).
Make tiny meat balls out of remaining ingredients.
When greens are tender, add meatballs and cook gently 10 minutes or until meatballs are thoroughly cooked.
Serve hot with crusty French bread




Dandelion Salad with Cooked Dressing
4 slices bacon, cut in small pieces
approximately 2 c. chopped new dandelion leaves
2 Tbsp. chopped onion
1/4 c. butter
1/2 c. cream or milk
1 egg, beaten
1/2 tsp. salt
dash of pepper
1/4 c. cider vinegar
2 Tbsp. sugar
1 Tbsp. flour
Toss together chopped dandelion, chopped onion and fried bacon pieces.
Set aside.
In skillet warm butter and cream until butter melts.
Beat egg and then add salt, pepper, vinegar, sugar and flour.
Blend the egg mixture into the slightly warm cream mixture.
Increase heat and cook, stirring constantly until the mixture thickens.
Pour hot dressing over the greens and toss gently.
Serve at once.
Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.





Dandelion Salad
4 c. chopped dandelion leaves
3 hard-cooked eggs
3 slices bacon
Dressing:

1 1/2 Tbsp. flour
1 tsp. salt
1 egg
2 Tbsp. sugar
1/4 c. vinegar
2 c. milk or water
Wash and chop dandelion leaves.
Fry bacon, crip then crumble.
Remove bacon from drippings.

Dressing:
Mix together flour and salt; add egg, vinegar and water.
Stir until blended.
Add to bacon drippings in pan and cook until thickened.
Cool slightly.
Pour dressing over dandelion leaves and mix lightly.
Garnish with sliced or chopped hard-boiled eggs and crisp bacon pieces.
Serve immediately.
Makes 6 servings.



Dandelion Greens with Sausage
1 gal. dandelion
1 lb. smoked sausage
3 small potatoes, cut and diced
2 Tbsp. rice
4 Tbsp. vinegar
1 to 1 1/2 qt. water
1 tsp. salt
Wash and cut 1 gallon dandelion greens.
Place in bottom of medium size pot.
Put 1 pound of sausage, cut in pieces, in pot.
Put more dandelion greens on top of sausage.
cut and diced potatoes and put on top of greens.
sprinkle 2 tablespoons of rice over potatoes.
Boil all 40 minutes and add 4 tablespoons of vinegar before serving.
If needed may added more water if it starts to boil dry.




Dandelion Wine
1 qt. dandelion blossoms
1 gal. hot water
3 1/2 lb. sugar
2 lemons, cut up
2 oranges, cut up
Pour hot water over dandelion blossoms.
Let stand for 24 hours.
Strain in a jelly bag.
Heat juice again and add sugar, lemons and oranges.
Reheat, then put in a stone jar.
Let ferment.
Skim everyday for 6 or 7 weeks. Then bottle.




Dandelion Wine
1 qt. dandelion blossoms
4 qt. water
1/2 c. tepid water
1 yeast cake
1 lb. seedless raisins
3 lb. (6 c.) sugar
1 lemon
1 orange
Measure a quart of the dandelion blossoms, but do not use any of the stems.
Put them into a large saucepan with the water and boil for 30 minutes.
Pour through a strainer, then strain through a cheesecloth into a large pan.
When cool, add the yeast cake, dissolved in the tepid water, raisins, sugar, lemon and orange, cut into small pieces (including the skins).
Stir it everyday for 2 weeks, then strain and let settle for a day.
Now strain carefully through cheesecloth until clean.
Bottle and seal.


Sauteed Dandelions

2 lb. fresh dandelion greens
1/4 c. olive oil
2 cloves of garlic, chopped
Salt and pepper
Chop greens. Heat oil and garlic in saucepan. Add greens, salt and pepper. Cook for 12 minutes or until greens are tender. Serve very hot. Yield: 4 servings.


Scalloped Dandelions

2 tbsp. bacon drippings
2 tbsp. flour
3/4 c. water
2 c. milk
1 tbsp. vinegar
3/4 tsp. salt
2 tsp. sugar
1 c. (firmly packed) dandelions, chopped
1/4 c. minced onion
2 hard-boiled eggs, sliced
Heat bacon drippings in skillet; blend in flour. Cook, stirring, until flour is lightly browned. Add water, milk, vinegar, salt and sugar; cook, stirring, until smooth and thickeded. Remove from heat; fold in dandelions, onion and eggs. Serve immediately. Yield: 6 servings.



Dandelion Salad

4 cups dandelion leaves
4 cups romaine lettuce leaves
2 cups diced tomatoes
1/2 cup chopped chives
1/4 cup chive flowers
1 cup chopped dandelion flowers

Dressing:
1/4 cup olive oil
1 tablespoon tamari
2 tsp. lime juice

Wash and dry the greens. Tear into bite size pieces. Place greens, tomatoes and chives in a large pretty bowl and toss well. Add the dressing and garnish with the chive and dandelion flowers.


Dandelion Fritters

1 cup whole wheat flour
2 tsp. baking powder
1 tps. cinnamon powder
pinch salt
1 egg
1/2 cup milk
2 Tbsp. olive oil
1 cup chopped dandelion flowers
1/2 cup strawberry jam

Mix the dry ingredients. Beat egg and add milk and oil. Stir into the dry mix. Add the dandelion flowers and blend. Cook the same as you would pancakes heating until golden. Serve with strawberry jam.


Dandelion Sautee

1 lb. dandelion roots
3 tablespoons olive oil
5 cloves garlic
1/4 cup sesame seeds
1 tablespoon spicy sesame oil

Wash roots and slice thinly on a diagonal. Cook in enough water to cover until tender, about 10 minutes. Drain and sautee in the olive oil for five minutes, then add the sesame and garlic and sautee for five minutes more. Add the spicy sesame oil and serve.





Lithuanian Dandelion Wine
3 quarts Dandelions
2 1/4 lbs. sugar
2 lemons
1 orange
3/4 lb. raisins
1 tsp. grape tannin
1 gal. water
yeast and nutrient

The above recipe for Dandelion Wine includes very explicit instructions. It states that the flowers must be gathered fresh on St. George's Day April, 23. St. George is the Patron Saint of England the guardian of animals and the Patron Saint of scouting. They must be picked off the stalk and put into a large bowl. One does not need to pick off the petals; use the whole heads. Bring the water to the boil, pour over the dandelions, and leave for 2 days, stirring each day. Keep the bowl closely covered. On the third day, turn all into a boiler, add the sugar and the rinds only of lemons and orange. Boil for 1 hour. Return to the crock, and add the juice and pulp of the lemons and orange. Allow to stand until cool, then add wine yeast and tannin, and yeast nutrient, since this is a liquor likely to be deficient in desirable elements. Let it remain closely covered for 3 days in a warm place, then strain into fermenting bottles and divide the raisins equally amongst them. Fit trap. Leave until fermentation ceases and rack when wine clears.


DANDELION WINE

4 quarts dandelion flowers (remove stem & sepals)
4 quarts granulated sugar
4 quarts boiling water
juice of 2 lemons
juice of 1 orange
1 yeast cake

Add dandelion flowers to a large stone crock or jar. Cover with sugar. Add
boiling water. When water has cooled to lukewarm, add the lemon juice and
orange juice. Break up the yeast cake and add to the liquid. Stir well. Cover
loosely and let stand 24 hours. Strain through cheesecloth and discard
solids. Return liquid to the crock, loosely cover and let stand for 3 days.

Strain through several layers of cheesecloth. return liquid to crock and
allow to ferment. bottle when all fermentation action stops. Keep at least 3
to 4 months before drinking.

//emme's note: there's LOTS of info on homebrewing on the
internet...emailme!//

Makes 1-1/2 gallons of wine

DANDELION "MUSHROOMS"

15 d'lion flowers, rinsed in water but still slightly moist
1/2 cup flour
2 tbsp butter
Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add flowers
Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add flowers
and fry quickly, turning to brown all sides. Serve hot. Close your eyes and
pop on eof these crisp goodies into your mouth. Would you believe it was a
d'lion and not a fried mushroom?

CORNMEAL DANDIES

1 egg
1 tsp butter
1 cup cornmeal
1/4 cup parmesan cheese, finely grated
1/4 cup peanut or veggie oil
15 to 20 d'lion flowers

Beat eggs with water in a small bowl. Mix cornmeal and cheese in a small
bowl. Heat oil in a heavy frying pan until it begins to sizzle. Dip each
flower into the egg mixture, then place it in the cornmeal-cheese mixture and
gently toss until all surfaces are covered. Gently drop the coated flower in
the hot oil, turning frequently, until evently golden. Drain on paper towel.
Serve immediately or later at room temp.

This is avariation of a Native American dish. The slight bite of the cheese
is a fine contrast to the sweetness of the flowers. A versatile recipe, serve
the battered blossoms as a side dish, crunchy garnish, or hors d'oeuvres.

DANDY EGGS
1 tbsp sweet/unsalted butter
20 dandelion buds
4 eggs
1 tbsp water
4 dandelion flowers
Melt butter in a 10-inch frying pan over medium heat. Add buds, cooking until
they start to open into flowers. Whisk the eggs and water until the mixture
is light and frothy. Slowly pour the eggs into the cooked buds, stirring
gently as the eggs set. Cook to desir Batter-Fried Dandelion

Recipe By : Janet Morrissey <janetm@MAGNUS1.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Snacks
Vegeatables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Dandelion Blossoms
1 Egg -- beaten
1 Cup Milk
1 Cup Flour
1/2 Tsp. Salt
1/4 Tsp. Pepper
Fat For Frying

Pick the dandelions as close to the head as possible (the stems are very
bitter). Rinse well; pat dry with paper towels. Beat the egg, milk,
flour, salt, and pepper in a small bowl. Dip each flower into the batter.
Deep-fry in oil that is hot but not smoking (350F - 375F), until golden
brown. Drain on paper towels and sprinkle with salt.









Dandelion soup
2 quarts dandelion greens, loosely packed
2 quarts chicken soup
1 lb. mixed ground beef, veal, and pork
1 egg
2 Tbsp. bread crumbs
2 Tbsp. minced parsley
1 Tbsp. minced onions (extra fine)
1/4 tsp. salt
1/8 tsp. seasoned pepper
Dash nutmeg
3 Tbsp. grated parmesan cheese
2 Tbsp. sour cream

Bring chicken soup to a boil. Add dandelion. Cook gently. If desired, ½ cup rice or 1 cup fine egg noodles can be added. Make very tiny meatballs out of remaining ingredients. When greens are tender, add meatballs and cook gently 10 minutes or until meatballs are thoroughly cooked. Serve hot with Italian or French bread.

Dandelion salad with eggs
2 quarts cleaned dandelion (cut into ½-inch pieces)
1/2 medium-sized onion, minced very fine
oil (olive or as desired)
vinegar (wine or as desired)
(Proportion of oil to vinegar is 3:1)

Season with ½ tsp. salt and 1/8 tsp. garlic salt. Dry the cleaned dandelion carefully. Mix all of the ingredients together gently. Then taste and add more seasonings as needed.

Boil enough hard boiled eggs to allow at least 2 per person. Eggs may be sliced into the salad. However, many prefer to serve the eggs separately, letting each person help himself.

Italian dandelion casserole
1 lb. ground beef (or beef and pork mixed)
1 cup bread crumbs
2 Tbsp. chopped parsley
2 Tbsp. finely chopped onion
1 tsp. salt
1 egg
1/4 cup milk
6-8 cups dandelion greens
1 15 oz. can tomatoes, drained
1 cup chicken stock or bouillon
salt and pepper to taste

Mix together meat, bread crumbs, parsley, onion, salt, egg, and milk. Form 40 to 45 small meatballs about 1 inch in diameter. Brown them in oil. Drain and set aside. Wash dandelion greens. In a buttered casserole alternate layers of dandelions, browned meatballs, and tomatoes. Add the chicken stock or bouillon. Season with salt and pepper and simmer 20-30 minutes. Yields 6-8 servings. When serving the casserole, have hot pepper flakes and Parmesan cheese available on the table.

Variations:

1. Add a layer of onions.

2. Season the meatballs with garlic salt or add finely chopped garlic to the casserole.

3. Add other herbs—oregano, basil, or marjoram.

Dandelion wine
1 gallon flower heads
3 lbs. sugar
1 ounce yeast
1 gallon water
2 lemons

Remove petals by gathering them between the fingers while holding the base of the flower head. Put petals in the fermenting vessel and pour on three quarts of boiling water. Leave to soak for seven days, well covered. Stir daily and cover again at once. Strain and wring out fairly tightly and return the liquor to the fermenting vessel. Boil half the sugar in a pint of water and when cool add to the liquor, then add the yeast and the juice of two lemons.

Cover as directed and ferment for seven days. Then pour carefully into a gallon jar, leaving as much deposit behind as you can. Boil the rest of the sugar in the remaining pint of water and when cool add to the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.

Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut -into 1/2-inch round slices
1/4 lb Dandelion greens, green -leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.



1 part cassava flour
2 parts milk
1 part egg - beaten
Salt
Dandelion flower petals
Lemon & honey or orange juice

METHOD

• In a bowl mix the flour, milk and egg and whisk into a batter. • Leave for 10 minutes then stir in a good handful of dandelion petals and distribute evenly. Keep some petals back for garnishing if you wish.

• In a skillet heat some oil till it is hot.
• Spoon or pour in a dollop of the batter and swirl around to form a circular mass. • Cook for about 2 minutes on the first side until lightly browned, then turn over and cook the other side for a further 1 - 2 minutes.
• Remove from the skillet, plate, sprinkle over some more petals and drizzle over some honey and lemon, or orange juice.

[possum]

I also have a good book that i bought from amazon that has loads of recipes.
http://www.amazon.com/Dandelion-Celebra ... 142&sr=8-1

I made dandelion and nettle quiche the other night, rather nice though i say it myself.

recipe
1 flan case, partially baked blind (use your own choice of pastry)
dandelions
nettles - zapped in microwave to remove sting, then the leaves taken off the stalk. (or use all dandelions, we don't have that many growing so had to use both)
eggs ( i used swan and duck)
cheese (I used cheddar and camembert)
green olives (optional)
1 tomato
flour
milk

method
finely chopp onions then saute
chop leaves in food processor
put onions and leaves in flan case
put grated cheddar and slice camembert in
beat eggs, add a little flour, add a little milk, season
pour over flan
sprinkle a little grated cheese on top
slice tomatoes on top

[Cassiepod]

Umm thanks.. I don't think I expected anything so comprehensive!!

[possum]

Umm thanks.. I don't think I expected anything so comprehensive!!

well it is a forum after all
i happened to have those recipes on the computer already so i did spend the time typing them out, but i am a great champion of the humble dandelion, half my life i spent trying to kill all I came accross (in gardens) then i discovered how versatile a veggie they are and spent the next half of my life picking them, here they are not so common, so i have actually sown some in seed trays this year to try and get more of them
they are a close relative of chicory which you pay a small fortune for in the supermarkets.

[Peggy Sue]

Must try some of those dandelion recipes with my excess spinach I've grown!

Back to the composting- fill your bin with nettles, it accelerates the composting process and is full of minerals and rich in nitrogen.