Tuesday, February 23, 2010

Here come the dandelions! I’ve harvested my first colander of the season from the back yard. Lovely, nutritious, FREE! Weeds, you say? Oh ye of little imagination. (Of course I have noticed no one came over for supper the night I put the word out that we were having dandelion greens.)

Made low-fat gluten free granola the other day and have concocted my third batch of Thermos bottle yogurt, here’s how ya do it: heat some milk to just below boil (about 120 degrees - use candy thermometer), cool it to between 112 and 115 degrees, mix in a few tablespoons plain yogurt (make sure to use live-culture yogurt) and pour the mixture into a pre-warmed Thermos bottle, screw down the lid and wait 6 to 8 hours. That’s all there is to it. I like to drain off the whey for a cream-cheese consistency. (Put yogurt into a cheesecloth lined strainer over a bowl. Let drain in the fridge overnight.) Be sure to save a few tablespoons of yogurt as starter for your next batch.

What’s next in my getting-back-to-basics, living-off-the-land campaign? Tie dye peasant skirts? Macramé plant hangers? Dumpster diving? Backyard chickens? Stay turned.

1 comment:

  1. I could probably feed a small third world country dandelion salad just by harvesting the crop in my yard. Have you figured out a use for the thick and juicy dandelion taproot?