Erica De Mane

Poppies from the Union Square Greenmarket, painted by me.

Finally the real deal (above). Tonight I’m making them with guanciale, thyme, butter, and white wine, and tossing them with penne or a shape something like that.

I didn’t buy rhubarb today, but I will soon. I love making a rhubarb compote and then folding in some whipped cream. I guess you could call that a fool.

Garlic chives are wonderful in a quick-sautéed olive oil–based pasta sauce. Maybe with shrimp?

I find lamb’s quarters growing out of the cracks in the sidewalks in Manhattan. Maybe they’re a little too dog-pissed to eat, though. I love this stuff and often include it in a wild greens mix I use for my torte. It’s got more character than spinach.

Fava leaves. They are something I’ve never tried, but the suggestion of olive oil and garlic seems right. I’m thinking maybe mix in some ceci, and grate on a little pecorino.