[cowgirlup]

Originally Posted by snowshoe67

Lis, What type of apple trees? I put in Garlic this year(German Hardneck) We use a lot of it.

One is a Baldwin which the label said is an old (1750) MA variety. The other is labled "Kearsarge". It's a native old variety NH apple. But when I googled it I found nothing under that name. It might also be known as a Gould. Not sure on that.

I planted some garlic around the edge of the asparagus bed. I'm not a big expert on garlic but I hope it pops up in the spring.
i love garlic!

[snowshoe67]

Originally Posted by cowgirlup

One is a Baldwin which the label said is an old (1750) MA variety. The other is labled "Kearsarge". It's a native old variety NH apple. But when I googled it I found nothing under that name. It might also be known as a Gould. Not sure on that.

I planted some garlic around the edge of the asparagus bed. I'm not a big expert on garlic but I hope it pops up in the spring.
i love garlic!

I had a friend tell you cover in straw about 4'' + I used about 6".Apples sounds like a good Variety. Good eating apple baking and eatting?

[Cajunlady]

I did a google on Amish recipes and came upon an article concerning the dandelion plant which most consider weeds and destroy. Supposedly it grows nationwide. This article stated the Amish use every part of the plant including the roots which get ground to make coffee. They actually have coffee grounds made to sell. So I believe this is certainly worth checking into further.

[Celticwarrior]

Actually, being from Cajun-country, I am surprised your coffee doesn't already have a mix of real coffee and the roasted roots of dandelion's close cousin, the Chicory plant. It is pretty popular down there. Makes a mellower cup of joe and stretches out the coffee supply. Dandelion roots are basically the same.

[Cajunlady]

Aah, CW, the wise one. Very familiar with chickory, however when everyone here is brewing their coffee they open their doors to get a whiff of their neighbors already brewed one for their fix until theirs gets brewed. But in dire straits I'll grind up those dandelion roots doubletime. LoL

[George]

Few Dandelion plants are hidden behind my Agapanthus plants and whenever I remember to grab a leaf to chew on, I do so.
More often I eat flowers, as they poke their yellow heads to remind me they are there.

I don’t like the bitterish taste, but it is reported to be beneficial for you so I don’t mind.

[Celticwarrior]

The secret to dandelion leaves is to harvest them early in the spring before the flower heads form. The leaves are like a tender spinich, without much bitterness at all. They wilt easily in a steamer and with a little garlic butter melted over them, and a touch of sea salt are delicious. Older leaves are more and more bitter.

The flower heads should be beer battered and deep fried, if you want them tasty. A little kosher salt and pepper, or even a very light dusting of chili powder, or for an odd taste, brown sugar and cinnamon, on the crispy battered heads makes for a very nice snack food.

A fresh salad of young leaves and fresh heads can be made, and the roots cleaned, roasted and grated over top like crispy bacon bits (adding real bacon bits makes it even better!), shallots or chives, and an olive oil and balsamic vinegar dressing round out the salad.

Very handy plant, for a "weed".

[George]

Couple of times I was "forced" to get rid of dandelion and when I dug up taper root was quite thin, less than a pencil thick.

There would not be much left after scraping off skin, and my plants were few years old so had plenty of time to grow.

Suppose, what worked against them that they were not properly cultivated and cared with no fertiliser, probably that's why.

[Dick]

I thought of this right away when i thought of edible landscaping. It’s totally off topic, but a worthy diversion all the same. Enjoy!
CARL WARNER - PHOTOGRAPHER
Click on the green square title “foodscapes”.

[ColcordMama]

Chicory is also known as Ragged Sailors. It grows like crazy along roadsides in the south. You'll recognize it as soon as you see a picture of it, those blue dandelion-looking flowers and the almost-dandelion leaves. I've harvested and roasted the roots before. Sure does make the house smell good while you're roasting them!