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A long time ago, I was a child. (I started out as Cathy First from Colon, Mi.) For the past several years I’ve been an adult. A lot of things went on between those two stages of life; probably no more or no less than anyone elses. My husband and I moved to “da U .P” from southern Lower Michigan several years ago (yes we were trolls at one time). We owned and operated and operate Clementz’s Northcountry Campground and Cabins just north of Newberry, Michigan until May 2015. We have grown kids and grandkids (who all live downstate). My passion is life and all that Nature has to offer us and trying to photograph it in unique ways. Our intention in life is to see all that Nature has to offer us. We hope that you will be a part of our adventures as we cruise through our lives together. Come back often!

Thursday, May 28, 2009


I had to post this after reading DVM's post this a.m. and enjoying the pretty pix of the dandelions her daughter fashioned into various shapes.

The post brought back a memory of my grandma cooking dandelion greens and frying the blossoms. I thought I would do a search in case anyone thought I was nuts...here is the recipe!

new blossoms on short stems
1 c. milk
1/2 tsp. salt
hot cooking oil
1 egg
1 c. flour
pinch of pepper
Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.

Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter.

Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper.

Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned.

Drain on absorbent paper; Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre.


  1. After I read your comment on my blog I thought you were kidding about frying these up to eat.
    So how do they taste? I can't imagine.
    Now I must keep this recipe away from my daughter.........

  2. I can't remember HOW they tasted or even if I liked them. It was something grandma did to help stretch $$, NOW they are served as appetizers!!

  3. I too thought you were kidding when I first read this. I may just have to try them for the heck of it.

  4. Ashley, Nope, no joke. Some people eat pansies too!

  5. I'm curious on how they taste!!

  6. Never heard of this either, and am wondering what they taste like!
    I have had dandelion wine...woo hoo!
    It was very old and so strong that I had to have a shot in 7-up like whiskey. And then, it was STILL strong!!!!

  7. Shellmo and Retired One, I was about 5 years old and I can't remember much about it.

    We have made a lot of homemade wine, but dandelion was not one of them! Wine was something we started in the fall and thank goodness the dandelions are gone by then!


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