You know the saying, when life gives you lemons, make lemonade?
Well, we decided to apply that to dandelions last week!
It all started when we walked outside to see a sea of dandelion blooms dotting our grass with happy, yellow splotches. It brought to mind my friend Heather’s brilliant easier-than-weeding plan to arrest the spread of the dandelions in her yard. She hired her four boys to pick them, paying them per flower.
I offered a deal that couldn’t be turned down to my two oldest boys: 1 cent per flower. They paused and I feared they would scoff at my low-ball offer. But, seeing as they have precious few opportunities to make money around these parts (something we’ve been meaning to remedy), they got busy. Pails in hand, they fanned out across the yard, hunched over in determination to rid the yard of the splashes of sunshine. (Can you tell I have mixed feelings about losing out on their beauty? Plus childhood seems so much sweeter with plenty of dandelions to make wishes on and blow their seeds into a carefree dance on a spring breeze.)
My father arrived soon after and, learning of the kids’ mission, mentioned that we should use the dandelion flowers to make soup! He had tried a dandelion soup while living in China and liked it. We had used dandelion greens in salads before, but I had a long list of to-dos that day and making dandelion soup was not high on it. Yes, I know, my father’s words can be well worth listening to, but I tried not to this time. Continue reading