…has just begun. Now is the time to forage for dandelion greens, if you are so inclined. Pick the greens before the blooms pop up (and you know they will) which is when the greens turn bitter. As I was cleaning the back yard yesterday I harvested a small salad. I made a quick vinaigrette of lemon juice, dijon mustard and olive oil, tossed the greens quickly, then heaped them on toasted bread smeared with ricotta.
As long as you have an organic yard (no pesticides, ideally no fertilizer) and no loose running dog, you have the potential for a great harvest!