With spring being such a tease, I’m finding myself pining for the warm weather. I’m stubbornly planting seeds, though the wind is blowing cold and I refuse to admit that the white fluff puffing through the air is snow. I’m picturing our summer evenings at the Intervale Community Farm, with kids in the sandbox and romping through the fields … the goat cheese we’ll pluck out of the cooler each week … the peas and strawberries we’ll be picking.
While I wait, I’m planting my own garden of pretty edible plants – kale and nasturtiums and curly cress and violas. I’m waiting for the wild lamb’s quarters to appear so I can harvest it for soups and salads and quick sautees.
It’s coming, it’s coming, and in the meantime, here’s a fun recipe that I first came across in a Facebook posting from Julie Rubaud of Red Wagon Plants. I hear some children actually eat it. But it’s so good and virtuous that you won’t mind crunching it all up when they’re sitting across the table from you, stricken and with their little hands over their horrified mouths.