Energy and Environment News Roundup – 3.10.14

A daily roundup of the most important energy, environment, and climate news from around the world.

EMISSIONS 

Four new ozone-destroying chemicals found in atmosphere (via The Guardian)

Swiss seek precision as nations shape carbon markets (via Bloomberg)

RGGI carbon prices jump in first event with fewer permits (via Bloomberg)

New study shows how fossil fuel pollution damages the heart (via Climate Progress)

GRID 

America’s largest grid system could reach 30% renewable energy by 2026 (via CleanTechnica)

Distributed defectors: When customers leave the grid (via GreenBiz)

RENEWABLES 

Europe a dark spot for global solar PV market (via Recharge)

China lagging on 2020 hydro goals as premier urges new dam building (via Reuters)

Renewables in MENA to double next year, says Desertec (via Renewable Energy World)

750MW of FiT-approved solar PV projects in pipeline for Kenya (via CleanTechnica)

Google reaps tax breaks in $1.4 billion clean energy bet (via Bloomberg)

US DOE studies what motivates solar adoption to sustain growth (via Solar Industry Magazine)

Plan offered to move Oklahoma to all-renewable energy by 2050 (via The Oklahoman)

Illinois cut pollution equivalent of a million cars through renewable energy buys (via Huffington Post/AP)

Maryland bills would allow wind, solar projects on preserved farmland (via Baltimore Sun)

In Central Texas, drought threatens hydropower (via Texas Tribune)

KEYSTONE XL/TAR SANDS 

While US waits on Keystone XL decision, Canada approves a different tar sands pipeline (via Climate Progress)

Anti-Keystone comments outnumber supporting one 2 to 1 (via Washington Post)

CLIMATE 

Potential clash anticipated between US, EU at UN climate meeting (via Bloomberg BNA)

GAO: Climate change poses serious risk to US energy systems (via DeSmogBlog)

US government creates incentives to rebuild flood-hit coastal homes, over and over (via InsideClimate News)

Democrat Senators plan all-night climate change “talkathon” (via USA Today)

OIL 

Major gaps in plan to slow down oil trains (via National Journal)

TRANSPORTATION 

US public transit use reaches highest level since 1956 (via New York Times)

US car-sharing programs have taken 500,000 cars off roads (via Yale e360)

Gas prices may jump from California emissions law (via ABC News/AP)

Report: Tesla turned down California sites for Gigafactory (via San Francisco Chronicle)

ENERGY EFFICIENCY 

First energy-efficiency bonds sold to investors (via Reuters)

NREL tool measures building energy performance (via Environmental Leader)

ENVIRONMENT 

Bitter cold knocks invasive insects down but not out (via AccuWeather)

Housing developments near drying forests a deadly combination in US West (via Washington Post)

OPINION 

Don’t send America’s natural gas to Ukraine (via Politico)

Did concentrated solar power miss its chance? (via Christian Science Monitor)

The green movement has a Millennial problem (via Washington Post)

The Northeast’s cap-and-trade system is back on track to cut emissions (via Climate Progress)

Solar and crowdfunding getting cozier every day (via GigaOm)

How solar breaks traditional planning on the distribution grid (via Greentech Media)

How to Cook Dandelion Greens

DSC03070In the height of summer, those cute yellow flowers in your lawn might seem a nuisance, but for the rest of the year think of dandelions as your friend in healthy living. These super delicious and wonderfully nutritious greens are easy to use in your kitchen and offer a host of health benefits.

Dandelions are part of the sunflower family, and the flowers, leaves and roots are all edible! Usually the leaves and flowers are eaten fresh, and the roots are used in herbal teas and tinctures, which can be especially helpful for liver detox. According to Dr. Mercola, "folk medicine claims that the dandelion plant is a powerful healer, used to purify the blood, settle digestion and prevent piles and gallstones, among other maladies. [The] greens of the  humble dandelion provide 535% of the recommended daily value of vitamin K, which may be the most important source of any other plant-based food to strengthen bones, but may also play a role in fighting Alzheimer's disease by limiting neuron damage in the brain.

Dandelion greens are usually sold in bunches, and have long, thin leaves like in the photo above. Unlike kale or collards, the stems are not too crunchy and can be eaten along with the leaf. Lucky for us, we have a local farm that grows organic dandelion greens, so they are easy for me to find. Check your local health food store, and if they don't stock them, ask if they will! If your recipe calls for kale, spinach or chard you can easily substitute with dandelion greens. Sometimes they have a bitter flavor, but this can be reduced by blanching, steaming or just using them in combination with other, more mild greens. Don't go around sampling the weeds in the city though– these might have had pesticides on them. If you are going to seek out wild dandelions, do so with the help of a wild foods expert.

My favorite way to eat dandelion greens is just to slice them very thinly (no need to de-stem, remember!) and add to big meal-sized salads. They add a beautiful bright green to any meal and add a nice flavor too. I also use my dandelions to juice. These greens are strong, so for one serving I usually juice about 3-5 leaves only. In combination with some lemon and some celery, it's a green juice to live for!

Here are some recipes from around the web to help you use your dandelion greens in the best ways possible! I hope you find a new love for these beautiful greens!

Dandelion Greens with Double Garlic from Mark Bittman

Dandelion Greens with Mustard Seeds from Nourished Kitchen

 Dandelion Pesto from David Lebovitz

Dandelion Greens and Quinoa Salad from Well + Good NYC

... and 10 more dandelion recipes from the Kitchn

... and more dandelion recipes from Whole Foods