Foraged Chimichurri from Cleavers Weeds

So cleavers season is sort of winding down in Texas, just at the time it would be gearing up in the North. It took me by surprise, how early the foraging season is down here, and while I cooked a ton, I really didn't get to try everything I wanted with early spring greens.

So it looks like green slime, but it tastes good, I promise!

It's a shame too, because I found an incredible abundance of cleavers here, way more and much healthier, tastier looking plants, than I found in New Jersey. They reminded me of the patches I would find up in the farmlands around the Finger Lakes in New York.

If you read my earlier post about how to identify cleavers, then you know they must be boiled first, and I strongly advocate using a food processor for any preparation. That is especially true when the weeds are old, and extra stringy, as they are now. Some of these plants I harvested had leaf whorl nearly 4 inches in diameter--twice the size of when I consider them an "ideal" harvest.