Dandelion is a plant that I've encountered often.  I've typically encountered it as a weed in my yard or taking over the plot in my attempts at gardening.  However, if health were my biggest concern it might be better to eat this weed than to eat what I'm intentionally gardening.  Dandelion is higher in most vitamins and antioxidants than almost any plant that you'll find in your grocery store's produce section.  And every part of the dandelion is edible.  The flowers can be used in salads, battered and fried or to make the dandelion wine.  The tap root can be used in soup, and the crown(the top of the tap root) and greens can be used in salads or sauteed.

Dandelions contain more beta-carotene than carrots and more iron and calcium than spinach.   They also contain extremely high levels of antioxidants.  It makes sense that wild plants contain higher levels of nutrients that farmed plants.  Wild plants live in more diverse soil than most farmed plants that are given chemical fertilizer which has large doses of nitrogen, potassium, and phosphorous, and little else.  This is the reason why organic plants have a higher nutrient content than non-organic.  It also makes sense that wild plants have higher levels of antioxidants than farmed plants.  Some antioxidants are the plants defense against pests.  A wild plant needs to have higher levels of these than plants that have people taking measures to keep pests away. (More information about this and related topics can be found in:  In Defense of Food: An Eater's Manifesto)

Dandelion greens can be purchased at the farmers market  or picked from your yard.  If you pick them yourself be sure that the lawn isn't treated with chemicals.  It is best to pick the greens when the plant is very young and before the flower appears.  To cook simply sautee in olive oil with salt and pepper to taste.  Add some garlic or onion if you like.  Dandelion greens can be bitter, especially when not picked early.  Because of this they may be more enjoyable sauteed with spinach or a similar mild green.  Vinegar can be added to cut the bitterness as well (thanks for the tip hon).  If used in salads the greens work well paired with a strong cheese.

I first made Yorkshire pudding a couple of weeks ago with a delicious rib roast.  Unfortunately we were so hungry and the meal was so good that we forgot to take any pictures of the roast or the Yorkshire pudding.  The Yorkshire pudding was so delicious, and surprisingly easy that I was quick to make it again.  Yorkshire pudding is a savory pudding.  It's not quite stuffing, not quite quiche, but somewhere in between.  It's a good accompaniment to a roast, especially since this recipe calls for the reserved fat from the pan drippings of a roast.  You can substitute lard or butter for the reserved fat from a roast.

Yorkshire Pudding
from Jacques Pepin Celebrates by Jacques Pepin

Ingredients:
1/4 cup reserved fat from beef or pork roast
2 tablespoons peanut oil
1 large leek trimmed, washed and sliced (about 2 cups)
3/4 cup all-purpose flour
4 large eggs
1-1/2 cups milk
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped parsley leaves

Preheat oven to 400F.  In a large, ovenproof, preferably nonstick skillet (9 to 10 inches in diameter) heat the reserved fat and peanut oil over medium heat.  When hot add the leek and saute gently for 2 to 3 minutes.  (click here for how to slice the leek) Meanwhile whisk the flour and eggs together in a mixing bowl until smooth.  Stir in the milk, salt, pepper, and parsley.  Add this batter to the leeks in the skillet.  Bake in the oven for 30 minutes then reduce the heat to 350F and cook for another 10 minutes.

If using a nonstick skillet invert pudding on a flat lid and flip back right-side up on a serving dish.  I used a stainless steel skillet and it was easier to just serve it out of the skillet.

Leeks are one of the more delicate and beautiful members of the onion family.  Melanie and I recently watched a few episodes of the The French Chef.  In one of the decades-old episodes Julia Child mentions how difficult it is to find leeks in this country and that onions can be used as a replacement.  Leeks are no longer difficult to find in this country, yet they still are not commonly used.  Melanie uses the word "intimidating" to describe leeks (she also finds doing the dishes "intimidating").  She's right about the leeks, though; they certainly can be scary. So I'm dedicating a whole post to the proper preparation of leeks.  I hope when Melanie reads it she feels less intimidated by this beautiful onion cousin. I'm less hopeful about her relationship with the dirty dishes.

What follows is how to properly trim, clean, and chop a leek.  With this skill in hand there's no reason to avoid the leek.

First grab the leek by the root end and whittle away the dark green parts using a sharp knife.  When done trimming the leek will be slightly pointed at the end and only have light green, yellow, and white parts, as pictured above.

Cut the root off of the leek.  Next chop the leek in two, cross-wise, separating the green part from the white part (some very light green or yellow can be included in the white part).  Most recipes will mention whether to include the white parts only or the green and white.  The white is more delicate and the green is tougher and is often only included in soups and dishes that cook slowly.  Cut the white portion of the leek in quarters lengthwise.

Keep the leek quarters in layers; fold them over and slice thinly (Julienne).  Or chop to desired size.  Do the same with the green parts, paying attention to whether your recipe calls for keeping the green and white together or separate. 

It is important to wash leeks thoroughly as they can be quite gritty inside.  Put the chopped or Julienned leek in a strainer and wash well.  Towel dry the leek and it's ready to add to your favorite dish.

Turnips are great in the winter and early spring because they can be stored for a long time.  Springtime seems to be upon us finally.  But there still hasn't been enough time for most vegetables to grow.  There are still lots of great things at the market, like the often overlooked turnip.  They are quite tasty, especially in this recipe which complements them well.  This is an Algerian recipe from last month's  Gourmet magazine.

Braised Turnips with Poppy-Seed Bread Crumbs
from Gourmet, February 2008

Ingredients:
2 lb medium turnips (not Japanese), peeled and cut into wedges
2 tablespoons unsalted butter
1-1/2 cups water
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley

Melt the butter in a heavy 12-inch skillet over medium heat.  Add the turnips, water, lemon juice and 1/2 teaspoon salt and bring to a boil.  Reduce the heat to low and simmer, covered, for 25 minutes.   Increase heat to medium and stir turnips  and simmer uncovered until all of the liquid is evaporated and the turnips are glazed and just tender, 20-35 minutes.

While the turnips are cooking make the bread crumbs.  Heat oil in a large skillet.  Add the garlic and cook, stirring, for about 1 minute.  Add the bread crumbs and poppy seeds and cook, stirring frequently for about 5 minutes or until golden.  Remove from heat and stir in parsley and salt to taste.

Sprinkle bread crumbs over turnips right before serving.

Ahead of time note:  Turnips can be braised a day ahead of time.  Reheat with a little water before serving.  The bread crumbs can be made in advance as well and stored in an airtight container or ziplock bag in the refrigerator.  Stir in parsley right before serving.