After the steady rains of the past few weeks chickweed
is growing vibrant green in Northern California.
I grabbed a bowl, a pair of scissors and walked down by the shed.
I crouched over the wet ground, snipping the small succulent tops.
Chickweed is soft and tender with a slightly grassy taste.
I added daisy leaves which are coarser so I cut them into shreds. They taste like apples.
And then I added mache, a salad green I planted last fall.
The dressing was olive oil, champagne vinegar, sea salt and nutritional yeast.
The experience of picking salad from the fields
so fresh after the rain feels relaxing.
The sensation of such fresh greens in my mouth
is stimulating and exciting.
Enjoying a wild salad is a wonderful way to receive directly from nature.
