I melted some butter into a pan, and put in some elm seeds,
which are called samaras. I picked them fresh off a tree
from the back, stripping off all of the ones I could reach
without having to do any climbing. This amounted to a
handful, and may be all of the elm seed I eat this season
as they are available for only a short window. Next, I put
one egg in to the side of the samaras to fry. One top of
this, some dandelion greens from the back. I absolutely
love dandelion on eggs. I can't always reliably crop
dandelions from my yard, but if I'm willing to go off the
property to forage, I have a pretty long dandelion season.
As I also believe in growing some vegetables on purpose, I
placed a large mustard leave from a plant that I had
started in in the late fall and had protected over winter.
I sprinkled on a little commercial garlic salt, and this
was my only seasoning. As the samaras started looking
cooked, I spooned them on top the top layer, to help wilt
the mustard a bit. I was also looking for the dandelion
leaves to get to a pretty crispy texture. Lastly, I had
some onion greens from the garden, which I had been
cropping off for almost a full year now, having bought one
bunch of green onions from the store and just planted them
out.
This snack represented a lot of things that I am about:
Connection to the outdoors, knowledge, DIY -- hacked.
==
This work is hereby in the public domain.
Do what you want with it.
