Students and faculty at Goshen College took Earth Day one step further, creating meals for their 3rd Annual Dandelion Day.
The college's student club EcoPAX spent Tuesday evening picking dandelions from campus prairies.
On Wednesday, Chef Jeremy Corson prepared a variety of dishes for lunch with the flower that most people consider a weed.
The menu included dandelion bacon salad, seared salmon over wilted greens, tempered dandelion blossoms, and sugar cookies with dandelion.
Enjoy this recipe from the folks at Goshen College:
DANDELION BACON SALAD
If you gather wild dandelion greens, make sure they haven't been sprayed with pesticides.
• 1/4 cup / 60 ml lemon juice or vinegar
• 1/4 cup / 60 ml honey or sugar, more or less to taste
• 1/8 teaspoon salt
Blend in a small bowl.
• 1/2 cup / 125 ml evaporated milk
• 4 slices bacon
Fry in the oven or very large frypan and drain on paper towel. Remove all but 1 tablespoon bacon fat from pan. Crumble bacon and set aside.
• 1 tablespoon flour
Add to reserved bacon fat in frypan, heat, and stir until smooth. Slowly stir in the lemon mixture. Heat and stir until thickened. Turn off heat but leave pan on the burner.
• 8 cups dandelion greens (chopped)
Add to warm dressing and stir gently to coat. Garnish with bacon and chopped hard-cooked egg.