What if we told you to stop weeding your backyard and start foraging for dinner instead? That’s the theme of this week’s How We Eat column, which demonstrates how to lean into backyard greens you might consider pesky weeds – wood sorrel, chickweed, creeping bellflower and more – to add to common dishes. Our pesto pasta with backyard greens recipe is easily adaptable for whatever you find in your backyard (just be sure to identify it correctly!) and nutritious and delicious, too.

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