Called つくし tsukushi in Japanese these spore-bearing stalks of a variety of horsetail (Equisetum arvense) are edible and delicious.
It was my ceramics teacher Arai-Sensei who taught me how to collect, clean, and prepare tsukushi. A year later, my belly full with our lil' spore, Edo and I went collecting them again. On our way home who did we run into but Arai-Sensei (whom I hadn't seen in months) and after a brief exchange of be-wells and take-cares we continued on our way. Later I couldn't help but admire our tsukushi, dusting green spores in a bowl made in Sensei's class. Isn't it lovely how cycles complete themselves?