"Wild Garlic"

It's everywhere, of course, as usual. We (some or all of my 5 younger siblings and I) used to make little burritos when we were kids - violet leaves, "hearts" (yellow woodsorrel), mulberries, and wild garlic. And then we grew up, and grew out of it.

But it is still edible, and it is still everywhere. And, in fact, there are recipes for it. Thinking of trying this early next week. We do most of our grocery shopping at a local butcher shop and a local farm market. Once every few weeks, we buy 10 lbs of chicken breast and freeze it in packs of two, then we thaw one out at the beginning of most weeks when whatever we've bought fresh the week before starts running out. So now I have just the recipe for next week's chicken! It helps that we also have farm fresh butter to use. :)

Super Bok Choy Salad

I bought some bok choy (or pak choi, or however you want to spell it!) at the Milton Farmer's Market last weekend, and my friend Karen gave me this recipe, although I didn't get it until after I'd already stir fried it with summer squash, garlic, scallions, and olive oil. But I'll be trying this next time!

1/2 cup sunflower seeds (shelled)
3-4 Tbsp slivered almonds
---Spread them both on a cookie sheet and toast them [bake at 350 for 8 to 10 minutes until lightly browned].

1/2 cup sugar
1/4 cup olive oil
1/4 cup cider vinegar
2 Tbsp soy sauce
---Put all in small saucepan and bring to a boil over medium heat. Promptly remove from heat and cool to room temperature.

1 bok choy, shredded (rough chop is fine: bite-sized pieces)
6 green onions (white AND green), chopped
---Put bok choy in bowls (makes 2 to 4 servings, depending on whether it's your main dish, or a side salad), scatter onion on top. Drizzle with dressing, and sprinkle toasted seeds and nuts over the top. Serve immediately. It's SCRUMPTIOUS, and so good for you!
Enjoy!