Let the tyranny begin.
The garden is beginning to flood out edibles, and it's our job to do something about that.
One thing we're doing is picking things while they're young and small (though it doesn't doesn't work for tomatoes, darn).
However, the mache plants are already sprouting blossoms. Hell, instead of nipping them off and throwing them away, we're nipping them off and throwing them into the salad. More edible flowers; nothing wrong with that.
Last year I tried hard to dream up thoughtful, imaginative uses for my produce. This year, I'm happy just salting and eating. Last year, a novel recipe might require me to buy ingredients not already in the house. This year, I'm thinking: I have oils. I have home-made pear vinegar. I have ground hot pepper from chiles I grew last summer. I have a bin of accumulated salts that is in all probability embarrassing.
So that's how this salad happened. Simply.
Which is not to say that's all there is to life.