My vegetable garden isn't producing yet- I haven't planted any "early" vegetables so far this year. I found out some time ago that a common non-native wildflower- Campanula rapunculoides- is edible, although excessive amounts can cause some unpleasant (although non-lethal) effects. The only other thing I could find out about it (nutritionally) was that it has vitamin C, and I've had it before; it grows rampantly in my yard without any encouragement from me. So today I invented Pasta primacampanula: elbow macaroni cooked with harvested and rinsed bellflower leaves and stems, with 3 chopped cloves of garlic and about 2 tablespoons of canola oil. It's not bad- but IMHO, kale, spinach, broccoli, lamb's-quarters (AKA wild spinach), or garlic mustard are much better.