Wednesday, April 10, 2013

Day 1 -The Authors in Bloom Blog Hop!

It's time for the Authors in Bloom Blog Hop! 
I'm joining 62 authors* in a themed hop in celebration of spring. The Grand Prize is an eReader plus a gift certificate, and each participating author is offering up something as well. It's a win win win! The winners will be chosen from comments left at each blog so be sure to leave your email address when you stop to share a few words with us.
* Scroll down to find the link to the other participants.*


My prize, seen below, is a pair of flower-themed hand-enameled copper pendants crafted by a talented jewelry-artist friend of mine. They're one of a kind, no other pieces like them. I'm sorry to say my picture doesn't do them justice (new camera, old eyes). The flower pendants are much prettier in person. They come strung on black cords to change as you wish. One has a hand-enameled copper bead to match.

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To start off the hop, I’d like to talk about the humble dandelion. As an ingredient in a simple salad, or the facilitator of wishes (when you blow on the puffy seed head), this lovely Eurasian invasive weed is a versatile plant. What’s more, it’s a short-lived, yet happy, splash of yellow in springtime. I can’t speak for everyone, but seeing a carpet of sun-chasing yellow flowers in my lawn always makes me smile.

Wordie that I am, I'm compelled to tell you the name dandelion comes from the Old French dent de lion, literally, tooth of the lion, referring to the sharply-indented leaves of the plant. Over time, Modern English absorbed and softened the t, transforming it into a d to give us our dandelion. The earliest recorded instance of the word occurs in a book on herbs written in 1373.

Many years ago, as residents of an Open Air Camp, my husband and I led off-campus wild food programs for the Chicago Field Museum. Not only was the outing a biology and natural history lesson, it was a you pick/I cook day. Of all the edible plants we taught during those outings, one plant stood above the rest for its versatility – the dandelion. Because it doesn't belong here in the states, picking it doesn’t have negative impact on the environment. What's more, it can be quite tasty!

That being said, Foodies should be aware of what they're doing if they plan to eat from the wild. Some populations of native plants are barely surviving due to competition by aggressive invaders. Just because you can eat that native species, doesn't mean you should. This is true across the board -- from delicate spring bulbs to hearty mushrooms. It's best to just eat the weeds and leave the rest. They don't belong here anyway.

Over the next several days, I’ll share some of my favorite recipes for wild foods, including dandelion recipes. Here’s one of my favorites in the first of three versions:

Dandelion Fritters

Uses 3 dozen medium to large sized dandelion flowers stripped of most of the green and stem. They’re at their freshest in the late morning when they first show their faces to the sun. Be sure there are no pesticides or herbicides on the lawn. Only pick where you know for sure.


Sweet Version

½ c all-purpose flour – gluten free or otherwise
1 t. baking powder
¼ t. salt
2 t. of sugar
4 T. of cold water
¼ c. milk
½ c. flavorless oil for frying – could be canola, coconut, light vegetable oil
Powdered or granulated sugar for dusting

Combine flour, baking powder, salt and sugar together. Stir well with a fork. Gradually stir in the water and milk to create a smooth batter. Work out the lumps use a spatula as necessary. Heat oil in a frying pan over medium heat. With tongs or two forks, dip flower heads into batter and drop into the hot oil. Remove when golden brown. Drain on paper towels and sprinkle with granulated or powdered sugar.

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You'll find your next spot on the hop here: http://www.inlinkz.com/wpview.php?id=230445

After you've visited all the wonderful Authors in Bloom blogs, check out my main blog:
http://calliopeswritingtablet.com/ where I'm participating in the month-long A to Z Challenge. I'm posting an interesting topic a day through the alphabet.

  
And, I'm in the Let's Get Lucky Blog Hop starting April 12th. http://calliopesotherwritingtablet.blogspot.com/ 
Boy, am I busy!

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Rose Anderson – Love Waits in Unexpected Places
WEBSITE | BUY eBOOKS & PAPERBACK | TWITTER
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| PINTEREST | FACEBOOK

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Remember, leave your email with your comment to win.
Visit daily for wild foods recipes and more!


24 comments:

  1. Be sure to leave your email address to win my prize and the others!

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  2. I have to admit that I've never considered eating dandelions though I have heard of them being used in salads. Will have to give them a try:) Thanks for the giveaway

    junegirl63 at gmail dot com

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    1. Thanks for stopping Maria. They're really very good. Being flowers with nectar, they have a faint sweetness. This recipe above expands on that sweet flavor.

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  3. Those are beautiful pendants for a lucky winner. ;-) And your recipe is an interesting way to rid the lawn of dandelions. And actually living in the big city as I do, I kind of miss seeing them on the front lawns of my Iowa home town.

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    1. Thanks for stopping Jane. My jewelry artist friend makes all sorts of enamel on copper pieces. I've watched him work, there's a LOT to that process. Growing up in Chicago, I remember how the neighbors would be out with their forked weed-pullers, ridding the lawn of dandelions. I never understood that. I've always thought them beautiful.

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  4. I have never tried eating dandelions before, but I love trying new things and will have to give this a try! Thank you for sharing and the prize is so cute!!

    savannahm1987@gmail.com

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    1. Thanks for stopping Savannah. I'll b posting more recipes in the days ahead. :)

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  5. I love dandelions - have you tried making dandelion wine?? It is very good but time consuming. I will be visiting your blog again with the bloghop

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    1. Hi Kate. Yes, just once. Tasty but too time consuming!

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  6. Love the post thanks so much for sharing

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  7. This recipe sounds delicious - and fun! I'm definitely going to try it. Thanks!

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    1. Thanks for stopping Edie. I think you'll enjoy it. :)

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  8. Hey Rose! I've had dandelion greens in salad before but this is a really interesting recipe. The pendants are lovely. Your friend is definitely an artist.
    *hugs*
    ~JD

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    1. Thanks. I'll tell him. I do have a few recipes for dandelion greens that I may offer sometime. Thanks for stopping June. :)

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  9. Interesting recipe! I may have to try it. The pendants are great, too! Thanks for the chance! =D

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  10. OMG I have been totally on a dandelion kick! Thanks for sharing this recipe!!

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  11. I can't wrap my mind around eating dandelions but it did sound like it would be good.. The pendants are beautiful and will surely make the winners day to get them!

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  12. Hi, Chrissy, Jenna, and Jennifer, thanks for stopping by! Compare the sweet recipe fritters to zucchini bread -- a mild, subtle-tasting vegetable inside a tasty breading. The savory fritter recipes that follow, can be served with dipping sauces. Again, I'd compare them to fried zucchini.

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  13. Interesting recipe! I may have to try it. The pendants are great, too! Thanks for the chance! =D

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  14. Thanks for the recipe

    bn100candg at hotmail dot com

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  15. i'm unusual but I love to have dandelions in my yard. I know when I see them spring is here or almost here. Sharma Darby rdarby@roadrunner.com

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  16. This sounds wonderful! We are going to try to make dandelion wine this year with all the dandelions fixin to come up.
    Mel
    bournmelissa at hotmail dot com

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  17. Thanks for the giveaway! I'm a big fan of Orchids but they don't grow up here. I also love roses and sunflowers!
    Thanks again!
    mestith at gmail dot com

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