Market Update: Dandelions with pancetta
10 May 2012 § 6 Comments
I love this time of year. Each week the Farmers’ Market is slightly more colorful than the previous week. The choice of fresh produce seems to grow slightly each visit until it then explodes around mid June into a cornucopia of colorful fruit and vegetables.
Right now though green is most definitely in. It is so refreshing after the winter’s abundance of root vegetables. Last weekend there were fresh dandelions, herbs and asparagus aplenty.
I bought some dandelions and was pondering the best way to cook them. One of the stalwarts of the Montclair Farmers’ Market, the ever-helpful, Anthony Vacchiano, of Vacchiano Farms suggested frying in olive oil with some pancetta for a quick and easy side dish.
As the dandelions started to wilt I sprinkled a few drops of water and seasoned with salt and pepper. They were slightly bitter but The Ladies™ and King Marv finished the lot. If you don’t have pancetta add finely chopped bacon as well as adding more flavor, it adds a nice textural contrast. There was no need to steam the dandelions first although that would definitely reduce any bitterness. Dandelion leaves contain abundant vitamins and minerals, especially vitamins A, C and K. and are good sources of calcium, potassium and manganese. Another good reason to eat your greens.
Montclair Farmers’ Market is open every Saturday from 8am to 1pm at the Walnut St Station.
I haven’t cooked with dandelions before – I think it’s time! Your photo are beautiful. Happy Mother’s Day!
Thanks Hannah – happy mother’s day to you too! I’m looking forward to when the girls are big enough to make me a full breakfast in bed!
Lisa, this is a glorious post. Thanks for reminding me to get over to Montclair Farmers Market. alice
Hope to see you there soon Alice!
I’ve been eating dandelion greens for years in a little olive oil in a skillet, steamed in just the water that clings to the leaves after washing them. Since I don’t eat meat, the pancetta is out for me, but I sometimes sprinkle vegetarian bacon bits on the wilted greens before eating. Last time, I added a cup of whole kernal corn to the mix, and it added an extra crunch and sweetness.
Thanks for commenting Georgia! Love the crunch you get from corn – I must try that soon as corn is so plentiful right now!