SALAD: two cups washed and torn spring dandelion leaves from backyard, two cups mixed greens from box. 1/4 cup chopped raw almonds, 2 tablespoons hemp hearts. 2 parts olive oil, 1 part apple cider vinegar, salt and pepper. (Add raisins and agave for those who need more sweet.) Combine and eat.
FLOWER PANCAKES: Handful of yellow dandelion flowerheads and violets from backyard mixed into favourite pancake batter. Cook and eat.