Spring is here (even though we’re expecting snow in Santa Fe this weekend!).
Lots of wild greens are at their best right now, and it’s important to know what to do with them. This recipe is versatile and can be used with lots of different foraged greens. You’ll be using it for months to come. Read more
Chorispora tenella is commonly called musk mustard, blue mustard, purple mustard, and cross flower (after the cross formed by its four, pale purple petals). I like the name musk mustard, because the foliage has an earthy, musky flavor, Read more
For a tender green, chickweed is a pretty tough plant. It’s one of the earliest greens to appear in spring and if you live in a snow free climate, you may find it survives a few frosts and freezes. Read more
Does this plant look familiar? Lamb’s quarters (aka wild spinach) crops up almost everywhere, in vegetable gardens, playgrounds, sidewalks, and city parks. It’s a highly adaptable plant, growing well in a wide range of environments from the high humidity of NE PA to the high desert of Santa Fe, NM. Read more