
My little ones were very offended that I mowed the lawn yesterday. We have beautiful little wild violets, you see, and beautiful dandelions and other weedy flowers. And sure, I'm very fond of them, as well, but I would like this spring to go down in the books as the first spring in which the city has not posted a warning on my door to mow my lawn or face a fine.
So I mowed, and the little ones scurried ahead of me and rescued all the beautiful little flowers in my path by pulling them up and stuffing them into a bucket. And when I was finished, they presented me with the bucket, and I thought, "What DOES one do with a gift such as this?"
One gathers one's children, is what one does, and one throws down a large, pretty mat board into a shady spot in the backyard, and everyone works together to lay out a masterpiece:
Here are the dandelions:
And violets, and some lilac, which was not in the way of the mower:
Yeah, I'm pretty sure that bulb flower would have been safe, too, kiddos:
And clearly by this point the kids have just lost their heads, because here's some phlox, as well:
I don't know what that flower with the green leaves is, but I WOULD have mown that down:
So far this spring we've eaten our weight in dandelions (primarily thanks to this book), painted with them, and created an art installation that speaks to the ephemerality, and also the eternality, of youth. We haven't eaten the violets yet, but we will, and we may even make dandelion and/or violet jelly, although I'm still not sold on the idea--SO sugar-heavy! But it is still spring, and there is still much foraging to come.
P.S. Want to follow along with my craft projects, books I'm reading, road trips to weird old cemeteries, looming mid-life crisis, and other various adventures on the daily? Find me on my Craft Knife Facebook page!

























It's been a bit of a job keeping her comfortable and content after the operation to drain and clean out that
And we have dandelions. I have been wanting to cook with dandelions since last summer, just after dandelion season here, when dandelion season struck at
Willow actually does this off and on all day, and so I tend to keep a Ziplock baggie of dandelion greens in the vegetable crisper for her. The greens are really the tenderest and tastiest BEFORE the dandelion flower emerges, but Will also honors no such distinctions, and so our greens contain a mixture of young, tender flowers, and the older, tougher, more bitter ones. No matter, really, as they're all going to be cooked.
There are loads of carrots and onions to go with the dandelion greens, and I added a sweet potsticker sauce to counter the bitterness of the greens until there was only tastiness left: