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Welcome, dandelions and chives

Dandelion greens (Photo provided — Yvona Fast)

Spring has been long in coming. I have heard the call of the loon, but most of our lakes are still ice covered. April 29 brought 6 inches of heavy, wet snow. But last week, our crocuses blossomed, and green shoots were poking up through brown leaves on the forest floor.

In the garden, some greens were sprouting in the garden soil: green leaves of chives and tender, delectable dandelions. Often scorned as weeds, dandelions are actually a European plant, brought here as a food crop by colonists from the Old World. In the American South, they’re still popular and can be found in produce sections of supermarkets.

Those immigrants knew that these hardy greens are loaded with nutrients. For example, dandelions contain more calcium than milk, and provide more than 10 times the vitamin A of lettuce. (A one-cup serving contains more than the daily recommended daily allowance.) They’re high in vitamin C and contain vitamins B6, E, folate, thiamin and riboflavin. They’re a good source of the minerals iron, potassium, magnesium, phosphorus and copper. Like other greens, they’re high in fiber and low in calories — a mere 25 calories per cup.

Dandelion greens should be harvested now, while they’re still tender and before they become tough and bitter. The fresh, young greens are a great addition to salads. They’re also great stir-fried or in frittatas, omelets, quiche and other egg dishes. Later in the season, you can pick the flower buds and young blooms for fritters.

Popping up where the snow has melted in our garden are chives. Their bright green, grass-like tubular leaves herald the coming of spring.

A bunch of chives (Photo provided — Yvona Fast)

Allium schoenoprasum L. belong to the lily family along with onions, leeks and garlic. They’re a hardy, easy-to-grow perennial. Once planted, they will come up every spring, their bright, fresh green cheering up gray, showery days. If you don’t have a garden, they’ll grow just as well in a flowerpot on your kitchen windowsill. The thin, hollow, round leaves grow in clumps from underground bulbs and reach a height of 8 to 18 inches. They bloom in June with pretty, purple flowers that are also edible and add a touch of colorful elegance to salads. Some have used the long, delicate strands to tie bunches of vegetables for decoration.

Marco Polo is credited with bringing this Asian herb to Europe from China, where chives have been used for thousands of years. They now grow wild throughout the Northern Hemisphere and have been part of European history and cuisines since the 16th century. Chives were hung in homes to ward off disease and used by Roma people in fortune telling. Chives have a delicate flavor that doesn’t overpower, so French chefs have used them for generations as a both a garnish and a seasoning. They also add a gentle bite and vibrant color to many dishes, including potatoes, rice, pasta, soups, salads, fish and egg dishes. Their delicate flavor blends well with other herbs, and folks on sodium free diets have even used chives as a salt substitute.

Like other alliums, chives have antibacterial properties. They help improve digestion and reduce high blood pressure. Chives contain vitamins A and C as well as minerals potassium and calcium — and virtually no calories.

Chives are delicate, so snip them with scissors to avoid bruising. If cutting on a cutting board, use a very sharp knife. Add chives just before serving to hot foods, since their delicate flavor and bright color is diminished by heat.

Dandelion-chive frittata (Photo provided — Yvona Fast)

Spring Salad

Ingredients:

3 eggs

1 large potato

1/2 teaspoon salt

1-1/2 cups whole kernel corn (one can, drained)

1 cup snipped chives

1 cup snipped dandelion greens

1/2 cup sour cream

salt and pepper, to taste

Directions:

Wash dandelion greens and chives. Drain and set aside.

Cook the eggs in water until hardboiled, about 7 to 8 minutes. Peel, cool and chop.

Peel and dice the potato. Place in saucepan, and add a little salt and water to cover by about a half-inch. Bring to a boil; reduce heat to a simmer and cook until just tender, about 15 minutes. (You can also use leftover potatoes, about 1-1/2 to two cups cooked and diced — though you don’t want them too mushy.)

In a bowl, combine chopped eggs, diced cooked potato, corn kernels, chives and dandelions. Stir. Sprinkle with salt and pepper to taste, and stir in sour cream. Serves 2 to 4.

Dandelion-Chive Frittata

Ingredients:

3 eggs, beaten

1 / 4 cup milk

1 teaspoon salt

1 cup snipped dandelion greens

1 cup snipped chives

1 – 2 teaspoons butter or oil

1 / 2 cup mild cheese, grated (Like Swiss, Monterey Jack or mild Cheddar)

1/2 cup finely diced ham, optional

1/2 cup diced tomatoes or 1/2 salsa, optional

Directions:

Beat the eggs with milk and salt until frothy. Set aside.

Wash dandelion greens and chives. Drain.

Chop dandelion greens and chives; fold gently into egg mixture.

In a large skillet over medium heat, heat the oil. When hot, pour in egg mixture. Sprinkle with cheese and ham or tomatoes, if using. Cover, turn heat to low, and cook until the eggs have set. You may need to flip it or put it in the oven under the broiler for a minute to set the top, but I usually manage to skip this step by cooking on low heat. Serves 2.

Option: For a quiche, prepare a single pastry or potato-nest crust. Pour egg and greens mixture in; top with cheese and ham, if using. Bake in preheated 350-degree F oven about 40 minutes, or until eggs have set.

Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be reached at www.wordsaremyworld.com, yvonawrite@yahoo.com or on Facebook as Author Yvona Fast.

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