I want to share one of my favorite recipes. If you live in Southern California, you'll probably be able to do this one.
- Stop pulling the weeds in your back yard (and you don't spray chemicals back there, do you?). It may take a few months before you can proceed to Step 2.
- Gather as much of the following as you want.
- Mallow leaves. The flowers and fruit of the mallow plant are also edible.
- Sow thistle leaves. After a while you'll learn to recognize this plant even before it flowers, which is when the leaves are best. Note: there is another plant that has flowers that resemble the sow thistle, but the leaves are hairy and have bumps. Don't take it. It's called Picris and it's really bitter. Yuck.
- Dandelion leaves. Again, these are best before the plant flowers. If it has flowered already only take a couple of leaves.
- Wood sorrel leaves. Note the difference between wood sorrel and clover. Wood sorrel has three heart-shaped leaves. Clover has three oval-shaped leaves. Don't take the clover.
Clean the leaves and toss with crumbled feta cheese, raw sunflower kernels, and a little dried fruit.
- Top with olive oil and apple cider vinegar.
If you feel uncertain about the identity of any of the plants you see, use a field guide before you eat it!
Obviously you can adapt this recipe as you see fit.
I try to eat this daily. I treasure these delicious, nutritious, organic, leafy green vegetables that I can get absolutely free without having to leave home.