Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Much of what's underfoot this time of year--tender young dandelion, sharp wild garlic, even forsythia blossoms--is edible.
This is a smokin' good canned tomato salsa with a kick from the ancho chili. Serve it with tortilla chips or spoon it over a pepper and onion frittata.