Comments on: Wild Dandelion Turnovers

By: eloise

eloise — Sat, 09 May 2009 21:38:40 +0000

I tried these out with dandelions from my back yard and it was perfect! Even my siblings who hate anything green liked them.
Thanks!

By: eileen

eileen — Thu, 16 Oct 2008 18:25:59 +0000

Those look really great in pastry, and gave me another idea: dandelion green/maybe goat cheese-stuffed ravioli! Then you could dress it in really simple olive oil and garlic, or maybe a thin pesto or wine sauce. What do you think?

By: Robin Harford - Wild Food Guide

Robin Harford - Wild Food Guide — Thu, 02 Oct 2008 10:21:05 +0000

What a fantastic site and great dandelion recipe. I don’t usually *do* pastry when I cook wild things, but you’ve just changed my mind after reading this post. Thanks Cathy!

By: PatisserieMonkey

PatisserieMonkey — Thu, 02 Oct 2008 02:02:54 +0000

Great post. Wish I could find enough wild dandelions here in ABQ

By: Jenna

Jenna — Wed, 01 Oct 2008 15:51:59 +0000

This is a really interesting post! I’ll have to keep my eyes open for those greens.

By: Joanna

Joanna — Wed, 01 Oct 2008 15:41:33 +0000

I’ve actually never had dandelion greens before, partly because I can’t justify paying money for weeds, but also because I haven’t tried picking my own yet either… so I end up dandelion-green-less. Anything is better inside pastry dough and this looks like no exception – I’ll have to give it a try!

By: Kitt

Kitt — Wed, 01 Oct 2008 05:15:43 +0000

It always amuses me to see packets of dandelion seeds for sale (!) at the garden center. Certainly there are enough of them around free for the picking.

I have not been able to bring myself to eat them yet, though I’ve cooked up purslane and lamb’s quarters. I do have to try them sometime, and this looks like a good way!

By: Lisa

Lisa — Wed, 01 Oct 2008 02:07:27 +0000

What a delightful treat. Dandelions should be watered and treated with care so they can provide us with such nourishing fillings.

By: Susan at Sticky,Gooey,Creamy,Chewy

Susan at Sticky,Gooey,Creamy,Chewy — Wed, 01 Oct 2008 00:35:55 +0000

I love dandelion greens! When I was little in the Bronx, my grandfather used to grow them in his garden. We used to eat them in salads or sauteed with garlic. In Florida, they’re extremely hard to find.

What a great idea to use them in turnovers! They look fantastic!

By: Rachel

Rachel — Tue, 30 Sep 2008 23:39:42 +0000

Yum! I got addicted to dandelion greens while living in Greece (I think they were dandelion greens, but we ate lots of different kinds of weeds). I would never have thought of putting them in a pastry. Now I’m craving them.