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[Bill Jones <billj AT harborside.com>]

Sunday night I wanted to have a nice dinner so I dug salsify and leeks 
and corn salad to go with steak.  The salsify was in cream sauce, and 
the leeks were braised with thyme and just a little red wine.  But the 
mache!  I had heard about snooty yuppies eating this green with 
raspberry vinegar and walnut oil.  It turns out you don't need either of 
those additions, just raspberry-flavored dressing and some chopped 
walnuts.  I can't tell you how great it is.  You might say that the 
raspberry kills the rosy taste of the mache, and the buttery taste of 
the walnuts gives an effect rather like buttered toast with jam.  Before 
we discovered this way of doing things, the mache just sat around the 
garden waiting to give forth its abundant seed.  Now I look forward to 
mache salad nearly every night.  It's quite an economical way to get 
vitamin C this time of year, by combining a garden weed with simple 
ingredients from storage.

Bill
S. Oregon coast