Lazy Sunday blues

Part 1: IMG_5470_5471_stitchTaken looking north-east at about ten to two this afternoon;

and Part 2, taken looking more easterly half an hour later:

IMG_5472_5473_5474_stitch

Now back to digging up dandelions before they infect the rest of the garden.

9 thoughts on “Lazy Sunday blues

  1. I hope you kept the roots from those dandelions – in the mists of time, when I was a young lad on Skye, my mum used to roast dandelion roots, then grind them up and use the resulting ‘grounds’ to make dandelion tea/coffee (whatever you’d prefer to call it). Whether or not it tasted any good is a mystery to me as, being neither a coffee nor a tea drinker, I didn’t ever try it…

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    1. Actually, I didn’t: though going back a couple of years I could have kept the whole village supplied with grounds. And maybe will need to in the future!

      Of course the leaves are often used in salads too – so generally a pretty useful thing to have around.

      Just that nothing speaks more of derelict and uncared-for than a field of dandelion clocks…

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      1. Of course, care is also needed when it comes to the flower stems – dandelions aren’t known as ‘pee-the-beds’ without reason!

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      2. Was taught the same legend when I were a lad, too. Must be something in it as the French and the Italians have similar. Apparently dandelion tea has some psychic properties!

        Next up on the foraging calendar: what to do with the nettle bed…

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      3. Hmm – I used to make nettle soup most springs when I lived in the Highlands, it’s good stuff!! I used to have a recipe for nettle beer somewhere too…

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      4. I have one for the beer! Apparently nettles used to be used before hops for flavour. You don’t need a lot per batch, which is a bit of a shame as I could make kegs of the stuff. Might be tempted to give it a go this summer, though…

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      5. NETTLE AND WILD GARLIC SOUP

        Ingredients:
        Potatoes, diced
        4 big handfuls nettle leaves
        1 onion, finely chopped
        Vegetable or chicken stock
        Butter (or olive oil)
        A handful of wild garlic leaves
        Creme fraiche (optional)
        Black pepper, sea salt to taste
        Sweat the onion in a large saucepan. Add diced potatoes for a few minutes. Add stock and cook for twenty or so minutes. Rinse and sort nettles. Cook until soft, then add to soup for the last five minutes. Season and serve with a floated slice of lemon (to be squeezed by crushing it against them bottom of the plate) or creme fraiche, and strips of wild garlic.

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      6. I’ve never tried it chilled, but I can see that working. The nettles are a bit like spinach, they cook down to hardly anything, but it’s a great flavour.

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