It’s wilted dandelion green salad time!

 

The basic recipe, like Mom used to make is: fry up some bacon, nice and crispy, set it aside on paper towels. Keep some of the grease in the pan and wilt tear dandelion greens. I usually chop mine up kind of fine. Add a little bit of vinegar, Sugar to taste and then add back your crispy bacon, and you have the best salad in the world.

Just a simple walk in the alleyway behind my house for less than one block

 

Baked cornmeal coated squash, blossoms

 Well, every now and then I feature something that only people with Gardens might consider eating because you won’t find these in the grocery store. I had so many squash blossoms both on my pumpkins and squash that I decided that before I sell this old-fashioned cornbread muffin maker that I would do an experiment. They turned out great. I kind of made my own recipe, but you can easily find a cornbread or corn muffin recipe and use that to dip your squash blossoms in. I like to add a few jalapeños too.

I’m thankful to receive honorable mention in the Oklahoma writers Federation writer contest

 

A small harvest of Service berries

 I just had enough room in my hands to grab some mint for tea, a few peas, and of course, had to make room for Service berries. If you’re lucky enough to happen across one in the woods or grow your own, now is the time for picking in Oklahoma. 

Poke salet two ways

 I made some delicious Thai soup with some of the poke that I picked out and then I made some creamed (spinach) poke. You can look up recipe recipes for both of those, but just substitute poke for spinach  

Edible Greenbrier tendrils

 I was walking down the alleyway behind my house and search a poke salet When I spied some greenbriar growing beside the poke.  So I decided to have a little snack. The tenders of the Greenbrier are so tasty, nice and crunchy.