After days of heaviness and dismay, I rode out into Brooklyn for a scheduled garden design appointment. The world looked the same although it was very different. On my way home again, later, I stopped in the park and realized I'd been holding my breath for a long time. The trees helped me breathe.
In a secluded spot I found a patch of bright green, young lambs quarters, a new crop after rain.
Usually a summer green, it is a treat to see them now. I prefer them to spinach. So I took them home.
Lambs quarters are the perfect ingredient for gnudi or malfatti (I can't decide which name to use for this most tender iteration of gnocchi).
The recipe for lambs quarter gnudi is over on 66 Square Feet (the Food).