The Asparagus often gets the credit for being the first fresh green to make it to market but long before it shows it's head above ground the Dandelion has been up and growing for days or weeks.

We spend millions each year on chemicals to rid our lawns of these edible greens and then turn right around and spend millions on fresh organic greens shipped across country. How silly is that.

Boiled greens with potato and kielbasa was a right of spring for our family and for my brother Owen and I it is still. So, even during this busy time of year when we are getting the Schooner ready for the season we are also keeping an eye out for the Dandelions and will plan a day to harvest and clean as many as we can.

An old knife is the best tool for gathering the greens I just push back the leaves and shove the knife down around the base and cut the root just below the ground.

Harvest when young before the buds have opened. the older greens are still edible but can be a bit bitter for some.

Trim the root and scrape off dirt and stuff. I also take any greens that have a base larger than a half in and will cut these lengthwise to help in the cleaning of sand and grit.

Much like Spinach, Dandelions will cook down rather small so harvest more than you think you will need.

Wash Dandelions in fresh water then place in large pot with enough water to cover along with some salt pork and medium to small sized potatoes boil till potatoes are almost done and then add Kielbasa sausage. When sausage is heated through it's ready to eat. Butter, Cider Vinegar, mustard and salt and pepper are the traditional condiments. A cold beer or Chardonnay