Prepare a dish - PEP BB foraging.sand.dish

Huckleberry scones. The huckleberry bush is from my encouraging wild and volunteer plants so the "witch's broom" infection is being removed but you get a good look at healthy leaves in the upper left corner.

I made a foraged salad for lunch. I tried to gather ones that would not be bitter so everyone in my family could enjoy it. The chickweed's flavor was a new and pleasant surprise, mild and crisp. The greens I gathered were lambs quarters, chickweed, common mallow, plantain, and violet leaves with a hand full of red clover flowers to add color.

To document your completion of the BB, provide the following:
- A picture of one of the plants in the wild
- A picture of obviously more than a cup of foraged ingredients (or pic of the ingredients in a measuring cup)
- A picture of the finished dish
- A description of what the dish is

I made nettle chips this morning as an experiment. I based what I did on this recipe, but I probably used too much butter, for which they suffered, and maybe I overcooked them at 22 minutes. They're not burnt exactly, but kind of ashy in texture. I don't love kale chips, but they're better than this. I forgot to salt them at first and adding a pop of salt helps but I'm still not tasting nettle the way you do in a soup.

To document your completion of the BB, provide the following:
- A picture of one of the plants in the wild
- A picture of obviously more than a cup of foraged ingredients (or pic of the ingredients in a measuring cup)
- A picture of the finished dish
- A description of what the dish is

I foraged dandelions to diversify the phytonutrients in our lunch salad today. I pick young leaves and cut off the hoary old stem bits because the stem/vein is full of awfully bitter latex. The amount of that that's in the leafy bits is a little much for my daughter, so I'm careful about it while still wanting to keep exposing her. The salad also had a bag of grocery store romaine mix, freshly harvested chives, a bell pepper, sunflower and radish sprouts, carrots, celery, and herbed gouda. A little over a cup of greens distributed across three salads doesn't seem like much, but the dandelion is assertive enough that especially in the aftertaste, it's obviously present.

My post had a last picture of my foraged salad in a salad spinner bowl. It was finished in that picture, we directly served it onto our plates from there. If need be, I can always make another salad, but I just wanted to explain really quick.