lambs quarters - fresh tender leaves
tomatoes
cucumbers
green peppers
avocado
leaf lettuce
red onion
olive oil and lemon juice or cider vinegar dressing
Here in New Mexico and in Mexico they call Lambs Quarter calites and it is
prepared by sauteing in oil, preferable bacon fat, with onion, and
garlic. Serve with eggs or put into an omelette. This is
also a good way to prepare the older more woodey plants and still take
advantage of the high mineral content. Lambs Quarter is usually the first
significant greens harvest from my garden and welcome after a winter of
greenhouse lettuce and kale.
Purslane in just now coming on strong in the garden and is excellent raw in
salads and can be sauted and served as a cooked green.