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No, I’m not making any money from this blog

(Unless you, the reader, click on an ad…please!) Changing societal and economic forces have affected the climate for food writers…see the following link for a much more articulate explanation than I could give:
Food 52′s advice for future food writers

Add comment December 8th, 2013

Purple Peruvian Potatoes, White Tomatoes, and Dandelion Greens

Some people have allegiance to a particular supermarket. I shop ‘em all, but being a New Yorker, the Greenmarket is always an option, and as my family has decided to boldly try more “healthy” foods, I have recently started to frequent the Union Square greenmarket with its plethora of unusual exotic vegetables, free-range meat, locally-produced honey, flour, and more. Earlier this week, I bought white tomatoes, popcorn on the cob (more about this in a future posting), and dandelion greens, among other things, including but not limited to Peruvian purple potatoes (these were my sister’s request).
I had tried dandelion greens at my grandfather’s house years ago when I was a kid. I found them too bitter for my taste, but I had wanted to appreciate them at the time, because my grandfather made a big deal about what a gourmet item it was.
So, with a lot more years and dress rehearsals of eating arugula and drinking coffee under my belt, I bought the big bundle of dandelion greens. As per the farmers’ market suggestion, I squeezed lemon juice over them before serving. It cut the bitterness, but only somewhat. They weren’t as bitter as I remembered, perhaps being a larger and broader leaf version than my grandfather’s backyard lawn weeds, but they were still too bitter for comfort, and still a little too tough for my sister. I had used only about a quarter of the dandelion greens in the salad with the white (really pale yellow) tomatoes (which taste just like regular tomatoes, but have slightly tougher skins), and, since they came with the roots still on, stuck the rest of the bundle in a coffee mug with a little water in the bottom before putting ‘em in the fridge. To my dismay, I discovered that a lot of the leaves (enough to be conspicuous) had nevertheless wilted and withered. So, I found a recipe for cooked dandelion greens on the double…here’s hoping there are enough left unwilted to make this successfully:

Add comment November 19th, 2010

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