Stuck in the "tween" season right now. The spring greens are still a couple weeks away and all I have from the winter garden left is some leggy kale and the last of my leeks. Still makes for a tasty sautee with a couple cloves too many of creole garlic in a pat of butter.

I did find an area in my blueberries that had some clumps of young dandelion greens; no foot traffic or pet peeing in this area, so they are our raw salad greens for the weekend. They are fairly sweet and tasty, spicy in wa way that is like a cross between the peppery taste of arugula and fresh watercress.

I had read that some of these will grow back if severed at the top of the fat tap root, so that's what i did. If I remember to check again (busy with spring garden ramp up, i have an excuse) I'll see if it is true in this case.