Unexpected Edibles

One of my favorite things to do with my little kids this summer has been to forage in both the yard and the garden for edible cultivated and wild plants.

In the salad pictured below, we utilized:

- day-lilies (closed buds or fully open - very mild flavor, pleasant texture and looks beautiful with greens - I understand it is also very good in soups)
- wild lambs quarters (the smaller the leaf and plant size, the better)
- yellow and orange marigolds (peppery, much stronger flavor)
- spearmint
- wild red clover (can also use white)
- orange cherry tomatoes
- rose petals
- lemon cucumber
- garlic scape

The stronger flavors of the marigold and spearmint were balanced by the more mild lambs quarter, lily and other vegetable. It's impossible not to make a beautiful presentation with so many colorful ingredients. While we ate our "flower salad" that day without dressing, it would go very nicely with a little oil and vinegar, or even a vinaigrette.

My standard vinaigrette:
- balsamic vinegar
- EVOO
- ~2 TB sesame seeds
- ~1 TB honey
- some lemon juice
- oregano, basil, thyme, chili pepper, whatever spices are around that day

You'll figure out what proportions of which ingredients are right for you as you go along. I don't think there's any wrong way to do it. (This is a prime example of my type of cooking, by the way - simple, foolproof, and delicious.)

This vinaigrette is also wonderful with asparagus.