My alert reader in the Shenandoah Valley forwarded a link to an earnest practitioner of the art of herbal cultivation in response to some musings about the uses for the only crop I seem to be bringing in this year at Refuge Farm. Another reader enjoys dandelion tea. Life is good some places, though I an uncertain how to view it here.

I take refuge in the political Continuing Crisis as a sort of solace from uncertainty. I understand- or kid myself that I understand- the mendacity and lack of commitment to the Republic on the part of our government, both sides, but the inability of anyone to take things seriously is troubling, and inclines me to retreat from the Imperial City.

So, this morning we are just going to ignore the Iranian Bomb, the Chinese Hackers, the deficit, the out of control entitlements, the three scandals which may (or may not) represent the some looming Orwellian future.

Not to mention the resurgent Chicago Blackhawks, and the very real determination of the senior management of the National Hockey League to ensure that the Detroit Red Wings do not advance to the Stanley Cup.

Instead, let’s turn our attention back to more tranquil days- like the ones that Ray Bradbury described in his fine trilogy of novels about summer life in the mythical Green Town recreation of his boyhood home of Waukegan, Illinois.

Specifically, The story “Dandelion Wine” was part of the evolution of his most personal and intimate stories from a place a century away form us here in the hurtling future. The story appeared for the first time not in the pulp pages of “Astounding Stories,” where you would think Bradbury’s fiction might have found a home, but from the June 1953 issue of Gourmet magazine.

We stand on the brink of June right now, and the dandelions are rising on the lawn at Refuge Farm. I need to talk to Frank the lawn guy and make sure he didn’t dose them with Round Up before I harvest them, though.

Dandelion Wine Recipe, courtesy of The Herbgardener

*10 to 12 Cups Dandelions (Flowers only)
1 C Honey
2 ½ Pounds Sugar
1 Orange rind, chopped
1 Lemon rind, chopped

1 Gallon of resh well water
2 Tbsp. fresh, chopped ginger
5 Cloves
1 Package yeast
1 Cup Orange juice
1/2 Cup Lemon juice

Dandelion Wine Instructions

Combine dandelion flowers, honey, sugar, orange rind, and lemon rind in a large pot.

Boil water in a separate container and pour over flower mixture.

Bring back to a simmer for 30 minutes.

Cool to room temperature.

Add prepared yeast (Follow manufacturer’s directions for hydrating yeast before adding it.)

Add orange juice, lemon juice, and spices.

Cover in a non-reactive container (like ceramic, glass, or enamel) and set aside for a month in a dark place to ferment. (This will get fragrant.)

Strain and decant into sterilized jars. Seal. Let wine season for three months or so in a cool, dark place before serving.

Tips and Tricks

*If you want to accumulate 12 cups of dandelions, try harvesting them a little at a time and freezing them until you have enough. This is a great spring project. You can have a batch ready to serve for your Labor Day picnic.

Never use dandelions that have been treated with pesticides- talk to Frank the lawn guy.

This recipe uses no sulfites or special equipment, and no horses or dogs were harmed in the process.

Copyright 2013 The Herbgardener and Vic Socotra
www.vicsocotra.com