winter weed salad

I love going out into the garden in winter to search for little bits of deliciousness.  Here is what will be in our salad tonight:

At 12:00 and 1:00 -- a stalk of overwintered celery.

At 2 and 3 -- bittercress/popweed, pleasing texture and tastes like a sweet arugula.

At 4 and 5 -- wild mustards, arugula, radish leaves.

At 6 --  overwintered frizee and sweet, cucumbery chickweed.

At 7 -- two slender leek scapes.

At 9 and 10 -- curly lettuce.

At 11 -- lemony sorrel.

In the center:  red chicory.

I'm going to leave some of these whole, and I will chop the stronger-flavored things into fine ribbons.  I'll dress them with lemon, olive oil, garlic, pepper, and salt (from most to least).  We'll have it with a garbanzo bean stew and some whole wheat pita bread.

Really, I can't get over how much food there is out in the garden right now.  I harvested celery I need for the stew and 4 pounds of broccoli raab.  I notice the motherwort and borage coming back again, and the garlic is coming up nicely.   I am so grateful.