Every spring, a friend of ours reminds us to hold off mowing our lawns until Memorial Day. God forbid we’d cut down the dandelions and violets! She’s right, not only are they beautiful speckling the yard like fireflies in the night, they are edible, too, of course. It’s a glorious spring day, and the yard called us outside to gather tiny bitter dandelion leaves and a handful of light purple violets to top our tuna, bacon, and (hothouse) tomato sandwiches. All that work made us thirsty, so we washed down our lunch with tall glasses of rosé.