High summer is definitely our green season. We’ve been enjoying green salads, braises, and stirfries drawn both from garden and beach.
While cultivated lettuces, spinach, and kale provide the basis for our vegetable meals, we rely heavily on wild greens to round these out. Each green dish includes about 50% wild greens, particularly dandelions, goose foot, chickweed, and lovage. Many evenings, Michelle arrives home carrying a bouquet of leaves she’s foraged on her walk home. These may get added to a dinner salad I’d already assembled from our own foliage, or it’ll end up in the next morning’s breakfast.
Goosefoot, a.k.a. strawberry spinach (Photo: Mark A. Zeiger).