Dandelion and other bitter spring greens are not everyone’s cup of tea.
But if you find yourself with dandelion in your Community Supported Agriculture (CSA) share this week or you decide to buy that bunch of dandelions at the farmers market, this recipe is a great way to *introduce* yourself to this green.
Dandelions, Like from my Backyard?
Yes, you can technically harvest dandelions from your backyard.
If you don’t spray any pesticides (like something to kills mosquitos) or herbicides (Round Up or other weed killers).
If you do spray those on your lawn, 1) please don’t eat dandelions from your yard and 2) please I’m begging you to stop – you’re indiscriminately killing pollinators & beneficial insects with the pesticide sprays and you’re spraying harmful herbicide toxins.
If you do harvest from your backyard, the best dandelion (aka: the least bitter) are greens that are harvested before it grows its yellow flower.
On my farm I grow a variety of dandelions called Italiko Red that have a red rib/stem.
Why Dandelions Are EXCELLENT for You
Yea, not just good for you.
Dandelions are excellent for you.
They are one of the most nutritious greens you can eat because it’s deep roots can pull up many nutrients from the soil.
Dandelions are rich in minerals like magnesium, copper, folate, calcium, potassium, manganese, and iron. It is jam-packed with Vitamin A, E, K, B6, B2, B1, and C.
The leaves are bitter, and the intensity increases over the summer.
But bitter flavors are great for digestion and curb sugar cravings.
Dandelion Meatloaf (1 hour 30 minutes)
This recipe was created by one of our very good friends who wanted a creative way to eat dandelion greens found in our June CSA share.
- 3-4 oz. dandelion greens, leaves and stems chopped
- 1 tsp salt
- 1-2 cups water
- 4-6 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce
- 4 tbsp dijon mustard
- 4 eggs
- ⅓ cup breadcrumbs
- 2-3 pounds of beef
- 2 tbsp ketchup
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
Directions:
- Preheat the oven to 350 degrees.
- Chop and soak the greens in a bowl of water and salt for 10-15 minutes. Then sauté 3-5 minutes in a frying pan with olive oil and 1-2 cloves of garlic, minced.
- In a bowl mix the meat, 3-6 minced garlic cloves, 1 tsp Worcestershire sauce, Dijon mustard, eggs, and breadcrumbs together.
- In a baking pan, layer half of the meat mixture into the bottom.
- Top with the sautéed greens and garlic.
- Then, layer the remaining meat mixture on top.
- Bake for about 50 minutes.
- Mix the ketchup, brown sugar, and 2 tbsp Worcestershire sauce together and then drizzle over the top of the meatloaf. Return meatloaf to the oven to bake for about 10 more minutes.
You can see more of our farm recipes on the blog or join our email list & have new in-season recipes sent to you 2x a month.
Schul Farmstead 
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