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Time to Make More of Dandelions |
| Date Added: July 08, 2010 09:56:50 AM |
| Author: Roger Bear |
| Category: |
| When a ski station closes and the snows begin to recede the locals do things you could hardly ken. In Serre Chevalier, now that the snow is retreating, we have been hunting the dandelions that are poking up just on the very edge of the last snows. The pistes still look fantastic, but I imagine they are as soup, the weird thing is the amount of snow still here, it comes all the way down to the bottom in Monetier and there is tonnes of the stuff all the way up the mountains, but the trees besides the pistes are now beginning to show their roots. It is alien for me to eat dandelions, did it once as a kid and that was a bitter experience, to be honest I have even lost the excitement for blowing the clocks, so the idea of spending a couple of hours to collect what I would have considered the inedible was strange to say the least. Apparently it is the effort of having to push through the snow cold earth that makes them taste sweet and indeed they do. It is probably the need to find something to do in the inter-season that makes this hunt possible as it is quite labour intensive, but it doesn't end there it's almost longer to prepare them for the salad bowl as they need to be peeled and then washed. Serve with a vinaigrette and finely chopped boiled eggs, delicious. This is considered to be one of the best "secret" recipes of the spring - and foreigners are considered quite mad for not making more of this king of the weed jungle. www.serrechevalier.org |
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