According to somewhere on the un-impeachable wisdom of the internet, we are told that 55 grams of leafy dandelion greens (that’s about ¼ of a cup, again, ibid source of information) can supply 112% of our daily need for Vitamin A. This, naturally, depends on several things:
- That our need for Vitamin A won’t be redefined in the near future, (like it’s cousin, Vit-D)
- That the internet is correct (a discomfiting assumption)
- That we can get past our aversion to eating what we all grew up calling “weeds”.
I should insert here that I have acquired a mildly humorous reputation at work as a health nut, that is, being willing to try otherwise unconventional things in the name of “wellness”. I’m seriously not much of a cook, I use measuring cups as scoops only, and being chained to a recipe only annoys me.
With that context in mind, our wonderful team of professional health-promoters here in our small Midwestern town has initiated a First Annual Green Salad Recipe with some serious cash prizes that go specifically to purchasing items at our Saturday morning farmers’ market (which is also wonderful).
I decided to enter. Here was my offering:
Aside from the shameless self-promotion by adding my URL at the bottom of the page, I was happy to support their project with my contribution, albeit somewhat alternative. It also gives me pause to consider yet again how I am so apt to look at things/situations/and (gasp…dare I admit it) people, as useless or worse (“weedy”) without perceiving and promoting the merit that is hidden. In the words of C.S.Lewis, “God, help me; God, help me!”
Accordingly, I have a select few dandelion delights being cultivated in my garden alongside the kale and the chard. After my husband read my recipe, using the term loosely, he said to me—
Little did he know.