I have made a friend. Her name is Doris and she is teaching me about native plants. These are the tops of wild spinach stalks! The leaves are very small, maybe half the size of domestic varieties. I picked a bunch, washed them up, and sauteed them in olive oil and butter with a bit of salt. Boy, were they good! Not quite the same flavor that you would expect, more like a cross between spinach and parsley. Next summer I plan on foraging for spinach a lot.