Yesterday I picked all the dandelion blooms, just as I had done the day before. Every May I make one gallon of dandelion wine, but yesterday I also was taught that you can fry the dandelions! The taste kind of like a sweet vegetable and are packed with vitamin C, plus when you eat them, their hundreds of seeds aren’t maturing and growing more dandelions! You all should try picking and frying or fermenting some! (Recipe listed below).
After I removed as much of the green parts from the dandelions as I could, my partner Murray and I walked down by the river to collect ramps, stinging nettle, and a big dryad’s saddle mushroom.
We evolved to forage: to have a wild variety of nutrients, we didn’t evolve to eat the same tortillas or bread, the same peanut butter and jam, etc. Our movement t is the same, we didn’t evolve to be still most of the day and then choose one “exercise” and stick to that forever, but rather we evolved walking and climbing trees, squatting down to dig or pick things! See my last blog post of the Liberated Body podcast with Katy Bowman.
Besides all of these personal health reasons, we regain a deep and spiritual connection to our food, a realiszation of the miraculous and divine energy that this planet just gives to us, which in my own life has led me to ask, how can I use the divine’s energy to serve the divine?
We also could look at all of the environmental benefits such as reducing our carbon footprint by the reduction of fossil fuels to grow and ship that particular meal’s ingredients, or to pick them up at the store, the way that food is usually not grown harmoniously with nature, and so harvesting food in nature makes us a little more in line with the Tao or the Way, or in flow with the universe.
Anyways happy foraging-and if you’re looking for that shelf mushroom, dryad’s saddle, it smells like watermelon rind and you just eat the edges.
Here’s the recipe link for fried dandelions: http://www.thedailyspud.com/2010/05/14/dandelions-just-eat-em/