During a brief dry spell today I scurried outdoors to harvest a short quart of dandelion blooms to start an infused vinegar of dandelion flowers. In these modern times we live in we have a tendency to not think of preserving foods so early in the growing season (if at all). But I do. I took my jar outdoors with me and simply harvested the blossoms to fill it. I returned to my little kitchen to fill the jar with apple cider vinegar and cap it with a plastic list. In only a few short hours the color is already vibrant and I delight in knowing that this little jar will be one of many to bless me with sunshine and nutrition throughout the seasons ahead - especially winter, for it will return. I'll let this sit and macerate for several weeks before straining it and decanting it into a bottle to label, put on a high shelf, and use in salads and cooking in the months to come.
I made a salad with the bits of romaine left from the grocery and added chopped ramps (wild leeks), violet flowers, a bit of chopped pickled peppers from last season and a touch of olive oil and splash one of my infused vinegars. It was a super yummy feast for the belly and the eyes.
I love spring. Don't you?