God’s bountiful provision

When I was young, about forty years ago, there was a series of record albums (remember those?) called Environments.  The creator of the albums would go to some remote place like the ocean or a lake during a storm and record the sounds.  Each side of the album would play about half an hour of whatever the microphone caught and for that glorious amount of time, you could be transported there within the confines of your own home.

Today after work, I went to a stretch of lawn in back of the office that was full of dandelions and I picked the youngest, tenderest dandelion greens I could find — four cups worth.  The whole time I was hearing bird calls and frogs croaking that I’m sure I used to hear on one of those albums.  It can be easy to acclimate oneself to the sounds around you and tune them out, but I kept reminding myself to listen.  All the while I was on my knees gathering greens to make a salad.

I believe I heard once that dandelions were brought from the Old World as a food source.  They are so beautiful.  Why are they considered weeds?

I believe I heard once that dandelions were brought from the Old World as a food source. They are so beautiful. Why are they considered weeds?

Kathy found me on my knees in the yard and told me that if I’d like, Tim could show me a patch of wild ramps.  These are like onions.  They grow where there is an opening in the trees that the sun can shine into.  Tim said that when you find a patch like the one he showed me, you’re only supposed to pick about a tenth of them because they don’t grow back, but if you leave most of them growing they will spread.  I was privileged to be able to bring two wild ramps home.

On my way down the hill to our place, I was able to get a couple good shots of the swampy area where the frogs live.  At night they make quite the chorus, but I’m not sure I’d want to live right next to them.

I kept trying to get a shot like this last summer, but I have learned more since my photography classes.

I kept trying to get a shot like this last summer, but I have learned more since my photography classes.

I love the subtle colors.

I love the subtle colors.

When I was almost home, Mark returned from the grocery store and picked me up in the truck.  As we drove past my little garden, I noticed that the tulips are about to bloom:

In the front are crocuses and the snapdragon I received at church on Mother's Day.  In the rear are daffodils and tulips.

In the front are crocuses and the snapdragon I received at church on Mother’s Day. In the rear are daffodils and tulips.

My inspiration for picking the dandelion greens was a cookbook I got from Ten Thousand Villages, a fair trade store operated by Mennonite Central Committee, last fall when we were visiting Pennsylvania.  The book is called Simply in Season and the recipes are divided by the season in which the ingredients are in season.

The particular recipe I used was for Dandelion Bacon Salad, and I recommend it!  Here is the recipe (I halved it, but in these proportions it makes enough for four to six people):

  • 1/4 cup lemon juice or vinegar
  • 1/4 cup honey or sugar, more or less to taste
  • 1/8 teaspoon salt

Blend in a small bowl.

  • 1/2 cup evaporated milk

Stir in.

  • 4 slices bacon

Fry in a Dutch oven or very large frypan and drain on paper towel.  Remove all but 1 tablespoon bacon fat from pan.  Crumble bacon and set aside.

  • 1 tablespoon flour

Add to reserved bacon fat in frypan, heat, and stir until smooth.  Slowly stir in the lemon/vinegar mixture.  Heat and stir until thickened.  Turn off heat but leave pan on the burner.

  • 8 cups tender dandelion Greens, chopped

Add to warm dressing and stir gently to coat.  Garnish with bacon.


 

Variation: Substitute escarole, endive, or Boston lettuce.  Other optional garnishes include chopped hard-cooked egg, red onion, mushrooms, or dried cherries.

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