Around this time last year, I got into the habit of picking the young green pissenlit leaves, washing them well, and dressing them with vinaigrette. A couple of days ago, as I was weeding, I found some tidy little roots of bittercress. Any of you reading this with especially keen eyes will notice another green in the mix. The last of an enormous head of frisée that I bought at the market last week.
At the market today, I noticed these dandelion leaves for sale, as thin and pale as consumptive Victorian maidens. "Pass," I though, "I've got far more robust ones at home."