I got a chance to go out and harvest some wild spinach with my buddy Randy from Cotton Valley Outdoors the other day. We got it just in time as it had almost blossomed. You can locate this wild edible in the same locations you find fiddle heads and bracken ferns. I like to sautee it with a little olive oil and garlic but you can cook it any way you like. I served it up with some stuffed rainbow trout and steamers we harvested right here in New Hampshire.
“Making a Longbow from Ash, Part 5 (Staining & Painting)”