There is always something to harvest in the garden,as long as the ground isn’t frozen. This time it’s the dandelion and turnips. They made a lovely salad, with a little salt, pepper, olive oil and vinegar.
When I was younger I could hardly eat dandelion, and only leaves in early spring. My taste have changed, and I am less fond of sweets, and more fond of the bitterness. This summer I discovered that green dandelion leaves picked in mid-July has a nice bitter and nutty flavour. Here in December dandelions taste almost sweet and nutty. The sweet taste has a different and more satisfying character than traditional sugar sweet. The bitter taste satisfies, as can be experienced if you eat traditional dark chocolate (please note that the big companies are starting to make dark chocolate that does not seem to get one to stop eating naturally. Good for their bank account – bad for customers’ BMI)
The root has a similar wonderful flavour. I peel it and slice it thinly.
Dandelion is the ultimate easiest grown vegetable I can think of.
No sowing, it is self sown (weedy).
No weeding, remember, it’s a weed.
No watering, It’s weedy and hard to kill.
Only work involved is reaching to the ground for the harvest.
The turnips are among the last of the ones I sowed after harvesting the garlics. The most typical, I moved to a bed where they next summer will flower and set seeds. The other large turnips we have eaten during the autumn. Left are the smaller ones, which still grows in the mild December weather we have at the moment.
If we want a spicy taste, we eat them raw with the skin on. For a mild turnip, we draw the skin off with a knife. One of the secrets of turnips
Petrowsky Gulia is an old Danish strain of an Eastern European cultivar, as I have written about in a previous post: