Prepare a dish - PEP BB foraging.sand.dish

Today's lunch consisted of fried chouriço, onion and lambs' quarters (aka fat hen, white goosefoot, chenopodium album).  The fat hen is added after the chouriço and onion have fried 'til mostly cooked, then cooked just for a couple minutes longer.  The "mash" is yellow dried split peas, cooked in some chicken stock and garnished with fresh parsley from the garden.  Jolly tasty it was too!  

For added permie-brownie-points, it was cooked in my iron skillet, which, from what i could tell researching the patent numbers which are cast into it, is likely about 100 years old.  I bought it for 50p in a yard sale 10+ years ago.

We have had an abundance of chanterelles lately with all of the rain and heat.  My 12-year-old daughter and I have been enjoying our time harvesting and thinking up meals.  She made pan fried chanterelles with a dandelion butter sauce served over potatoes and I made chanterelle fried rice served with cucumber salad.  This was a fun one!

Chickweed foraged and added to a vegetable barley soup.

I ended up picking from 3 separate areas as they were all a bit small and it is sort of late for chickweed here.

Are those chickweed truly wild or are they accidentally living in a garden and encouraged to live there?  And or cultivated?  If the wood chips are a public space, then I'd say this counts.  But if they're allowed volunteers or wild plants allowed to live in a cultivated garden/landscape, I think it doesn't quite meet the Foraging guidelines.

Hmm, I don't consider them cultivated I guess. I don't do anything for them like water them or such.

They are at the very edge of my managed space/yard but I think they were there before I threw down the wood chips and just grew through it?

Your call. I have some more growing under some trees but these were closer to the house so I grabbed them instead.