Dandelions

Spring. The word beckons forth images of bunnies, flowers and baby chicks. But for the Maust's, spring is all about the dandelions. Our annual dandelion gravy and fat cake meal is held at around this time every spring. I've previously mentioned the awesome Maust traditions and this is perhaps one of the stranger ones.

This year, I was not prepared for the early arrival of warm temps. But Grandma was! She picked the dandelions at the peak of freshness three weeks prior to our get-together and had to freeze them until we were ready to cook the meal.

The dandelions get chopped up and mixed into a creamy gravy with hard-boiled eggs and bacon. We eat the gravy over potatoes. For new in-laws or those who have some sort of aversion to dandelions, sausage gravy is also served. There are always a tasty variety of side dishes as well.

 (In the upper right is the sausage gravy.)

And then, just as you're contemplating having seconds (or thirds) you remember that there is dessert.  Earlier in the day, the ladies make hot cakes, which are like plain doughnuts. We dip them in real, pure maple syrup. Real maple syrup is pricey so we savor every drop.

It seems every year around the table, we discuss how this tradition got started. And every year no one really knows. I reckon, it somehow stemmed from my grandma, a product of the great depression. Regardless, it's sweet time spent with family, relishing in tradition.