Over the years, some farmers have come to appreciate a harvest hidden in plain sight: weeds. While you don’t want them crowding out your crops, wild plants can be delicious as they are pervasive, and for citizens of the urban jungle, there’s something wonderful about feasting on foraged foods. This recipe from Mike Price at Market Table uses purslane, a summer succulent with crunchy, pink stems and fat, juicy leaves that has gotten so popular that, ironically, some farmers now actually order seeds and plant the widely prized “weed.” <br />If you can’t find purslane, this salad is also wonderful with another wild edible: watercress. Either way, you’ll love the pretty quick-pickled onions and creamy-tart feta. Best of all, the savory use of peaches lets you feast on the fruit before you even get to dessert. <br />

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