Eric Rochow: Would you believe that in your yard is food? This is dandelion, most people know it as a weed; but believe or not, you can eat it. Do you like dandelion? So, dandelion from your yard tastes best before it’s grown the flower, so this here is in pretty good shape as it isn’t flowered yet, couple of flowers coming out but, that’s good. It has a lot of vitamins in it; you could put this in a salad. So, it gets it on the patch when alleged wheat, this is you know grown the flower already. It’s still good, you can eat, it’s a little more bitter, but I would like it with a really strong dressing and blue cheese, this stuff is great especially, if you like savory things or tart things, you know, a little bit of lemon, olive oil and scallion maybe, lot of blue cheese, I like blue cheese. Do you like dandelion? Horses love dandelion. Are you in dirt? It’s here.
Female Speaker: That’s it.
Eric Rochow: Yeah, that one is pretty muddy ones. You want scallions?
Female Speaker: Yeah. Alright.
Eric Rochow: You, go over there. Hey, so, we got some dandelion from the Food Co-op, it can be kind of muddy, so I just went up through the salad spinner gizmo, clean that up. What we have here is, I’ve got some dandelion greens, which are -- they are good. I’ve got cucumbers and cherry tomatoes, cherry tomatoes you just cut them in half and they work a lot better in salads because otherwise you’re trying to poke them in and they fire on. Avacado, scallion and some blue cheese, so it’s pretty simple. I’ve got a little vinaigrette I made here with balsamic vinegar, olive oil, mustard and salt and pepper. It’s sort of you know, it’s kind of like regular mustard kind of dressing. So salad greens go in. I like to give the salad greens a toss, before I put in the rest of the ingredients, I like the leaves to get coated before the other stuff is, before the yellow, yellow stuff goes in, cucumbers and cherry tomatoes. Yeah, I just went to the store and bought some stuff that looked interesting, the cucumbers are from our garden, all the cherry tomatoes are from the Food Co-op. Avacado, I like Avacado because it just gets kind of mushy, add in scallion, and now we are ready to plate the dish.
So, I’ll put the blue cheese on, but I don’t like to put that blue cheese in the savor what we’re tossing, I like to put it on top. A little trick I learned, instead of trying to cut the blue cheese, scissors. It cuts really nicely; just cut into little pieces and it falls right in. I think blue cheese gets lost in a salad, if you try and toss it in a bowl, little blue cheese, a little piece of tomato, whole dandelion. That’s great, it’s really good, and get the bitterness of the dandelion, I like the smoothness of the avacado and the balsamic kind of mixes it all together, so I like it.
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