Here is a photo of a "Free Range Veggies" lunch I enjoyed with a friend this week. The salad consisted of : Fresh greens, Johnny Jump-ups, violet blossoms and leaves, daisy leaves, dandelion blossoms, sliced thistle celery, sliced wild carrot, wild garlic, purslane and some tender chickweed. It was topped with fresh brie. Dandelion syrup and balsamic vinegar was used as the dressing.
The main course was purslane, lambsquarters, wild garlic, violet leaves, wild carrot, evening primrose root, evening primrose leaves, thistle celery, parsley, mushrooms, and young burdock stems. All were sauteed in EVVO. Water was added to make a vegetable broth. The cooked wild rice was dropped into the veggies and broth and allowed to simmer down to a delicious rice pilaf.
All I can say is, "YUM".
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