The joy of spring greens
Many of us, if told we must live by foraging in the wild, would quickly go toes up – from fear, not malnourishment, like the birds in Ol’ Paul the Mighty Logger, who saw snowy white popcorn bits flurrying through the air as the giant Bunyan munched, figured winter was back, and promptly froze to death. But there’s no need to die of fear at the idea of picking spring greens. True, we love our washed and bagged “spring mixes” of baby lettuce and we tremble at the thought of dandelion greens plucked from the meadow by our own inexpert hands, uncurated by the all-wise authorities of the food industry. But vegetables do, after all, grow out of the ground, and were edible before refrigeration and produce regulatory boards existed.
