Spring has sprung And it is time to cook with greens. Someone gifted me a ham bone yesterday from Easter dinner and so today I’m making beans and greens. Since I have lots of naturally growing greens in my backyard they will be the greens that I am using. I also found some leaks that I cut up and froze last week and they’re going into the pot as well.
Lambs quarters, curly dock, dandelion, and also both violet leaves and flowers are edible although this time around they won’t go into the stew pot but the blossoms will go in tonight‘s salad
