Loooook!!! I went FORAGING! In my LAWN! For GREENS!
And then I found this. Yaay, tiny beautiful things!
Not like this handful of dandelion greens is going to keep me in vegetables… ha. As if. But!! You have to try this: foraging for greens in your own lawn is amazing! It makes me want to go out and forage in the forest… ideally with a bow and arrow in some really dense woods. And I would probably be wearing a tunic of some sort (not my usual neon..?) Not that you need a bow and arrow to forage for greens, but just roll with my imagination, mmmkay? It adds to the effect.
AND THEN, I put my newly harvested dandelion greens into a veggie bowl! And it was delicious!! I got really excited because I was eating something out of my yard (not entirely unusual as we grow herbs and veggies, but this was FORAGED! Entirely different, mind you). And then I got even more excited because I looked up dandelion greens and realized they are mega good for you: rich in calcium and iron, antioxidants, vitamins+minerals, and are anti-inflammatory! Besides all that, they’re good for digestion (natural detoxifier) and blood sugar (they contain inulin, a soluble fiber which raises good cholesterol and lowers blood sugar).
Oh. And if you find them in your lawn, they’re… free! Just make sure you don’t spray with anything nasty, we don’t want that gunk in your body!
So after you harvest the marvelous things, you can chuck them in with a mega ton of sautéed veggies and beans like me, and enjoy your virtuously delicious meal. Whole foods out of your backyard? I think yes!
And one last fun fact: dandelion comes from a corruption of the french word tooth of the lion, or ‘dent-de-lion’, and the latin name for it is Taraxacum officinale, or remedy for disorders! Just thought I’d share :)
Tahini Vegetables with Mixed Greens and Beans
Serves… 2? Roughly. As always with my recipes, this one is mostly a framework, so use what you have in your fridge and substitute accordingly! But of course it is also delicious as is ;) This one takes about 10 minutes of cook time, plus veggie prep, so it’s also fast and easy.
- 1 red bell pepper, diced (largely)
- 1 zucchini, quartered and sliced
- a handful of mushrooms, sliced
- 1/2 bag mixt greens (mine were spinach, kale, and chard)
- a handful of dandelion greens, thoroughly washed
- 1 can of white beans
- a good glug of olive oil
- avocado (most assuredly not optional, ha!)
- two heaping spoonfuls of tahini paste (mine is unsalted)
- 1/2-3/4 tsp fresh grated ginger
- approx. 1 tbsp Bragg’s liquid aminos (or soy sauce), to taste
Chop all yo’ veggies. Heat olive oil in a skillet over medium heat, and when hot, toss in veggies, mixt greens, dandelion, and white beans. Sauté until veggies are fork tender, then turn heat to low. Add tahini, ginger, and Bragg’s, and stir until the tahini starts to get a little more liquidy, and the sauce distributes evenly. Serve in bowls, topped with avocado and chia seeds (optional, unless you’re me). Excellent warm… but also good cold as leftovers!