I used to call it the Hungry Gap (Vårknipen), but transitioning to a large proportion of perennials this is the time I now call the Full Gap! The vegetables were quickly stir-fried in olive oil and added to a 100% whole grain rye, emmer and spelt quiche (eggepai).
These were the veggies I harvested for last night’s dinner (names below). Taraxacum sp.  dandelion / løvetann
Hablitzia tamnoides  Caucasian spinach / stjernemelde
Cichorium intybus chicory / sikkori (2 cellar forced Witloof type cultivars, one purple leaved, the other green)
Allium cernuum nodding onion / prærieløk
Allium fistulosum  Welsh onion / pipeløk
Allium x proliferum  walking onion / luftløk
Allium paradoxum One flowered leek
Dystaenia takesimana  Seombadi;  giant Korean celery / Ulleung kjempeselleri
Allium sativum  garlic / hvitløk (shoot from a stand grown as a perennial)
Aegopodium podograria  ground elder / skvallerkål
Hemerocallis middendorfii
Campanula latifolia  giant bellflower / storklokke
Allium ochotense oriental victory onion / orientalsk seiersløk
Myrrhis odorata  sweet cicely / Spansk kjørvel
Allium hymenorrhizum