When the farmer's market first opened in my little town, years ago, there was a stall that sold a mixture of cooked wild greens in hand-lettered tubs. The vendors were long haired and colorfully-clothed and handed out enough free samples the first week that it was soon commonplace for them to be cleaned out within the first hour of the market. When the greens season was over, they vanished. The next year I found them at a different market, and then I never saw them again. The ingredients here sound like hippie food, and I should know, but I can tell you the result is an addictive and delicious, tonic and memorable food for all. Lamb's quarters pop up around the time that nettles do, and you'll know them by their purplish leaf bases and a funny kind of beadiness or powder on the undersides of the leaves. This is heaven on little ciabatta toasts or crackers.

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