Female: Let’s face it, once October arrives, the disappearance of our green plant friends is inevitable. But there’s one plant that defies all odds, and stands up to winters on slot. And that plant is chickweed. After vacationing during a warm summer months, this lowly ground cover remerges, it actually prefers cooler days and as one of a few greens that can be gathered even during the coldest months as long as there’s no snow on ground. Gardeners who are all too familiar with this plant’s tendency to carpet large areas would find it hard to believe that cheekweed was intentionally introduced from Europe, where it was valued as beneficial food and medicine. It’s an excellence source of phosphorus, potassium and vitamins A, B and C. Cheekweed is simple to gather and prepare, all the upper parts are edible. Avoid including the small root ball which is full of dirt. I prefer to eat cheekweed uncooked. Its stem taste like rock corn. I combine the leaves, tiny flowers and stems with stronger greens in salads, put them in sandwiches or use them as a garnish on soups. To cook them, gather double the amount needed, since they shrink down and heat for only three minutes, and scammed water. Use these simple ingredients to make a tasty appetizer or dip. Mix a half of tomato and one mashed avocado with some chopped scallions or red onion, add these to soften cream cheese or mashed firm tofu and sprinkle with lemon juice to taste, put this on a bed of one half to one cup of cheekweed greens. Now all you have to do is eat and enjoy.