La Lama Mountain Ovens
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Family Secrets

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The best of the recipes, techniques, and methods practiced by our large extended Italian-American family - with emphasis on the legacy handed down to us by the original immigrants.

This is a cookbook-in-process project. If you try any of these recipes please let us know how they turn out, whether or not you had any difficulties, and any clarifying improvements you might recommend to make them foolproof. We will of course acknowledge genuine "test-kitchen" assistance.

Family Secrets #7

Fields of Green

By CeCe Dove, La Lama Mountain Ovens

As a youngster, it was our dad's favorite walk in the country. He had a perfectly manicured garden every summer with not a weed in sight, but he dearly loved to forage in the early spring for dandelions and cress. Most often he took my brother Raymond with him because this was hard work, bending and digging up the plant with a bit of the root attached. You never just cut the leaves because they would wilt before you could deal with them. Occasionally he would let me accompany him, and that was always a very special day for me. We would leave early in the morning while it was still cool and the grasses dewy. We wore boots and sweaters which we would peel off as the sun warmed us. The object wasn't just greens for dinner, it was baskets and baskets of greens because we knew that they would only be pickable for about a week or two. Once the yellow flower blossomed, the greens were too tough and strong to eat. We picked the young greens not just for our household, but for my sister, aunts, and neighbors.

We always drove out of town awhile to find the most pristine meadow he judged suitable. This would be land where there were no horses or cows grazing and hopefully away from well traveled roads and auto exhaust.

Guiliamo (Bill) Zara
(1921-1995)
Picture: 1951

It was our oldest brother Bill, however, who would wait for the fresh dandelion salads. He was a big man, over 6 feet and a good 200 lbs. He never developed the love of the outdoors or any of the activities associated with the harvest. He would rather put on a beautiful suit and fresh white French-cuffed shirt and take his girl dancing. But he did love eating those greens! He could make a meal out of it. We could never talk him into foraging with us, but at least he would help deliver them to family and neighbors, and then come home to eat them in unforgettable quantities.

While there are many wild greens that are edible, dandelions are universal. Other than in the most arid desert, they are found in every region of our country, perhaps even the world. Just remember to pick them young, before the yellow bloom appears and to forage in the least traveled area (whether by man or beast).

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Fresh Dandelion Salad

This will serve one very big eater or two normal diners

• Four cups well washed and coarsely chopped dandelions greens (roots cut off)
• Two four-minute boiled eggs
• Vinaigrette (recipe follows)

Place greens in serving bowls. Toss with enough vinaigrette to dress the greens but don't swamp them. Top with peeled eggs and serve with a chunk of crusty bread.

Picture: Root is shown as cut when harvested. Root is cut off later just before use.

Salad Vinaigrette

Makes approximately 2/3 cup

• 1/2 cup extra virgin olive oil (I love oil from Tuscany for its peppery flavor)
• 3 Tblsp. red wine vinegar
• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1 large peeled and smashed garlic clove
• Freshly ground pepper

Put all ingredients into a jar with tight fitting lid. Shake well and let steep at least an hour before use. This will keep under refrigeration for a week. Bring to room temperature before using. You may wish to add a sprig or two of fresh herbs as available. Occasionally substituting fresh squeezed lemon juice for the vinegar makes a pleasant dressing, especially in the summer.

Cooked Dandelion Greens

Cut the roots from the greens and discard. Wash well in cold water. Bring a large pot of water to a full boil and put the greens into the water by the handful. Bring water quickly back to the boil and cook just until wilted, two or three minutes. Drain and run cold water over to stop the cooking. Squeeze as much moisture out as possible. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size.

These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagna fillings to a simple sauté in olive oil with garlic as a side dish.

Altitude Adjustments: At 8000 feet it takes 5 minutes to make a 4 minute egg!