From the cultivated garden:
A lone Celeriac only half grown and still sat in the ground ; Salsify ; Sprouts gone over like baby cabbages ; a few tiny leaves of overwintered Cavolo nero (kale) and Rainbow Chard ; Red Celery ; the odd just surviving Lettuce leaf.
From the rough:
Nettles galore ; Dandelion leaves ; Goosegrass ; Plantain leaves.
From the Store:
Allen’s Everlasting Apple ; Lacto-fermented Beans ; Endive forced in buckets ; Walnuts ; Garlic.
From the herb beds:
The first Chives ; Young heads of Marjoram ; Fennel Shoots.
For the raw GreenVinaigrette I blended up the Nettles, Goosegrass and Plantain with a slosh of Apple Juice, Cider Vinegar, Lemon Juice, Olive, Rapeseed and Walnut Oils, French Sel de Guérande (salt) and Black pepper, and added finely chopped Chives and Garlic.
I then chopped up the rest of the Leaves, Stalks and Roots, topped with LF Beans and Endive, anda tonne of Mrajoram and doused in vinaigrette for a lovely spring-scavenged raw vegan green salad!