For the Four Eyes

No matter how much I enjoy them, I always feel a little strange about eating dandelion greens.  It’s also strange to think about somebody purposely growing dandelions, don’t you think?  But the truth is, they’re mighty tasty, in that slightly bitter way. 

The farm is growing dandelions for the first time this year, and the large bunch I brought home with me landed on the counter next to the mesh bag of baby red potatoes I’d just picked up at the store.  Fate would have these two ingredients married together over the course of the next hour into a hearty warm salad, one of those concoctions where I raided the fridge and threw in whatever seemed viable, including the rest of the chicory from last week.