by Greg Midgette
Well, the leaves can be quite bitter and may be an acquired taste for some but are extremely nutritious, being high in vitamin A, vitamin C and iron. They’re also low
in calories, fat and cholesterol, and are a natural diuretic. You can reduce some of the bitterness by first parboiling them in boiling water for a couple of minutes before making
your favorite recipe. One way we like to use dandelion greens is in the following recipe, it is rustic, country cooking at it’s best.
Sautéed Dandelion Greens with Garlicky Croutons and Parmesan Cheese
1 large bunch of Dandelion Greens
¼ cup good quality Olive Oil
3 Cloves Garlic
1 small onion (chopped)
2 slices Stale Country style bread, cut into ½ inch cubes
3 Tbs. chopped Italian Parsley
Salt & Pepper
Dash of Red Pepper Flakes
1. In a heavy frying pan, heat 2 tablespoons of olive oil, one garlic clove minced, and the
2. Cook the croutons, stirring often until they are lightly browned and crisp.
3. Remove from the heat, set aside, refraining from eating all of these delicious cubes before
they hit the sautéed greens, which we will do next.
4. Rinse the greens well, remove any tough stems (if you purchased these greens from
someone other than Four Leaf Farm, we, of course, will never sell you old, overgrown
tough stems). Cut into 3 inch pieces. Dunk the greens in boiling water for just a couple
of minutes – NO more. Remove from the water, placing them in a colander to run cold
water over them to stop the cooking.
5. In that same heavy frying pan you used for the croutons, add the onion and remaining
olive oil and sauté for a couple of minutes until the onions are just beginning to sweat
and take on some browning and then add the last 2 garlic cloves (finely chopped) and the
6. Sauté this mix for 4 to 5 minutes. Remove from heat - salt & pepper to taste and add the
red pepper flakes to your desired level of heat.
7. Add the croutons and either shaved or shredded Parmesan Cheese, mix everything together and prepare to be swept away with this amazing dish.
by Greg Midgette
2 cups Greek Yogurt
1 cup Lemon or Lime Basil (from your garden plants sold by Four Leaf Farm)
½ cup sugar (more to preference)
1 cup whipping cream
1. Place basil and sugar in a blender and mix until the two are completely incorporated,
about a minute.
2. Add Greek yogurt and whipping cream and mix briefly, just a couple of
seconds to bring all ingredients together.
3. Pour mixture into an ice cream freezer and freeze according to freezer’s directions.
Serve immediately or freeze up to 1 month.