Spring Greens - Partial Ingredients

Spring is one of my favorite times of the year and this season has been especially great due to all the rain we got this past winter. I wanted to showcase my favorite midi skirt in a perfect olive green as well as some awesome wild edible plants growing right now. I love the midi skirt trend since I live in a really windy area and just, you kind of need a little extra length for that you know? Without tights, flowy skirts above the knee can get a little bit risqué ’round these parts when the wind hits above 15mph. But I digress, the midi skirt trend is one of my favorites because they work so well with so many different outfits. Forget about frumpy, there’s lots of ways to dress up the midi skirt in a very non librarian-ish way. I paired this skirt with a simple black and white striped “Breton” style shirt and some beautiful Frye ballet flats. I’ve always had a bit of a long distance love affair with Frye and I recently found these flats on sale and I couldn’t pass them up. My favorite sun hat and vintage leather engraved bag completes this look.

Since living in California I’ve been able to learn more about the local edible plants and have found a bunch that I routinely pick and use in cooking. The following are a few that I find most often. Rosemary and sage are drought tolerant plants and grow in large bushes all over in California. I find Black Sage most often along sunny, dry trails. Fennel is also something I find really frequently along trails in dry areas too. You can usually smell the licorice-y scent of them if they are growing in the area. All of these wild herbs are amazing to cook with. I like to use them in soups and meat dishes. After picking, I hang them together with twine to dry them out slowly and use them as needed. Another amazing find I’ve been enjoying recently is picking Miner’s lettuce for salads. It is a delicate little plant shaped like tiny lily pads. To me it tastes like a milder, sweeter arugula. I usually find it growing in secretive, shady spots along trails. They dry out with any direct sunlight and hot weather so I don’t expect this year’s batch to last much longer. Since miner’s lettuce is better eaten raw than cooked, throw it in your salad if you can find it. It is so delish and I almost prefer the flavor to arugula. As a disclaimer, I don’t endorse picking and eating wild plants without the required knowledge so be mindful of what you’re collecting and make sure you know exactly what you’re eating.