It’s Dandelion Day!
The dandelions have achieved full bloom in the back yard. Each year, I set aside one day in early spring to wallow in them. This year’s goal – enough petals to brew the annual batch of dandelion wine, with extras to try making dandelion bread. First, I spent a couple of hours crawling around the lawn with a large, clean bucket, picking as many as I could. Next, I set up camp on the back deck with plenty of beverages, and my iPad logged in to Amazon Prime to keep me company. Time to clean those flowers.
I aim for perfection. NO green whatsoever in the petals. The green parts are bitter. My special method of achieving this is to pick up a flower, hold the hard green bulgy cylinder under the flower between my thumb and index finger, and press-twist the flower. This detaches the petals from the green parts of the flower, and I can pluck them out easily.
This process takes hours. And a lot of patience. That is why Dandelion Day only comes but once a year. After two hours, this is what I collected in my big green bowl.
Eventually, the green bowl was filled – by then I was in such a twist-and-pluck trance I forgot to take any more pictures.
And finally, the closing ceremonies for Dandelion Day. A Wizard performs a special spell from the book of John Deere, and all the remaining dandelions vanish into the mists.
Watching you patiently twist and pluck those little flowers for hours and hours is a study in perseverance. But the results, both the sweet, smooth wine and the delicious bread, are proof that it’s worth doing… once a year. So sayeth the Lawn Wizard.