After locking everything up on the job, I picked a bumper crop of garlic mustard (Alliaria petiolata), a particularly nasty invasive weed which I added to my foraging repertoire last year:
The leaves of the plant have a pungent flavor similar to that of broccoli rabe, blanched and sauteed in olive oil, it makes a wonderful side dish for roast pork or a great addition to pasta (orecchiette or penne are my usual go-tos here). The weed also lends itself to being made into a nice pesto. It would also make a nice addition to a saag dish. The white taproots have a bite reminiscent of a more mild version of horseradish (Cochlearia armoracia), though they can have a 'woody' texture. I figure I'll slice them fine and add them to vinegar as an accompaniment to boiled meats.
For this batch, I am considering cooking the garlic mustard with lambs' quarters (Chenopodium album), a wild relative of quinoa, which are ubiquitous in my neighborhood, and adding the mixture to all sorts of dishes.
Garlic mustard is pernicious, but delicious... the struggle goes on, one plate at a time, but the fight is its own reward.