Puff balls and wild onions for flavor, and some mashed cattail tubers or daylily roots to thicken it. Garnesh with fresh watercress. Serve with fresh wild sorrel, chickweed sprouts and dandelion leaves that have been tossed together with wild rose petals.

The root starches aren't much to look at right now, but they'll thicken a little. Everything else is in season. In a few weeks, use the last of last season's acorn flour and a little bear grease to make fritters out of the day lily flowers before they open. Yummy!