Dandelion Patch Farms

06/01/2026

I have 2 classic sourdough loaves left from yesterday's sip and shop if anyone would like one. 😊

05/21/2026

We got a small little harvest tonight. Green beans, Bell, Anaheim and jalapeño peepers😁.

05/16/2026

I'm so happy!! I didn't think they would ever go!! It's gotta beat swimming in the kiddie pool! 🤗😊🫶

05/04/2026

Do you know what the hardest part is to making sourdough everything crackers?.... Not eating every last one of them!! 😋

05/02/2026

Who needs eggs!? Duck and/or chicken. $5/dz
🦆🐔

04/26/2026

Great article on how to store your sourdough bread. 🤗

Find out how to store sourdough bread so it stays fresh for as long as possible. Experts share how long sourdough lasts, whether to refrigerate it, and the best ways to store, freeze, and refresh a loaf.

04/17/2026

Collard greens! Come get your collard greens! 👩‍🌾 Or give me ideas with what to do with them. I've already made southern style. Those were tasty.

04/07/2026

Got to enjoy a very small harvest this evening. 1 strawberry and some collard greens😂! These collard greens are making me feel like i could be a master Gardner though! 😂. That's from one plant! Now too find a good recipe for them. I know bacon is good with anything. 😊

04/05/2026

This might be kind of fun to try!!

Traditionally, dandelion wine has been valued as a mild, nourishing tonic after a long winter. Some of the medicinal properties of dandelion get lost in the fermentation, but some do carry over. It’ll have mild digestive support, light liver support and antioxidants.

Here's the recipe 🍷:

**Makes about a quart**

You’ll need:
• 2 cups fresh dandelion petals (green parts removed to reduce bitterness)
• 1 quart water
• 1 cup sugar or honey
• Juice of 1 lemon
• Optional: a few raisins (for body)
• Optional: pinch of yeast (or let it wild ferment)

How to make it:
1. Gently rinse petals and place in a jar.
2. Bring water to a boil, pour over petals, and cover. Let steep 24–48 hours.
3. Strain out petals. Add sugar/honey, lemon juice, and raisins if using.
4. Let cool to room temp, then add yeast (optional).
5. Cover loosely and let ferment 1–3 weeks, until bubbling slows.
6. Strain again and bottle. Let age at least a few weeks (longer = better flavor).