Spring greens

We are at the time of year when we must be judicious with how many of our greens we harvest. Until May, when the first strong crop comes in, we need to nibble and supplement. That is why I now pull extra greens from wintered over and perennial plants to add some heft and oomph to our salads.

Top of this list are sorrel (𝑅𝑢𝑚𝑒𝑥 𝑎𝑐𝑒𝑡𝑜𝑠𝑎), miner’s lettuce (𝐶𝑙𝑎𝑦𝑡𝑜𝑛𝑖𝑎 𝑝𝑒𝑟𝑓𝑜𝑙𝑖𝑎𝑡𝑎) and Verte de Cambrai Mâche (𝑉𝑎𝑙𝑒𝑟𝑖𝑎𝑛𝑒𝑙𝑙𝑎 𝑙𝑜𝑐𝑢𝑠𝑡𝑎), the last two being wintered over. We have been growing them so long they self seed and pop up in the most unassuming places. The miner’s lettuce, in particular, is particularly sweet this time of year.⠀

Next I go foraging in the yard finding wild thyme (𝑇ℎ𝑦𝑚𝑢𝑠 𝑠𝑒𝑟𝑝𝑦𝑙𝑙𝑢𝑚), dandelions (𝑇𝑎𝑟𝑎𝑥𝑎𝑐𝑢𝑚 𝑜𝑓𝑓𝑖𝑐𝑖𝑛𝑎𝑙𝑒), wild onion (𝐴𝑙𝑙𝑖𝑢𝑚), plantain (𝑃𝑙𝑎𝑛𝑡𝑎𝑔𝑜 𝑚𝑎𝑗𝑜𝑟), nipplewort (𝐿𝑎𝑝𝑠𝑎𝑛𝑎 𝑐𝑜𝑚𝑚𝑢𝑛𝑖𝑠) and garlic mustard (𝐴𝑙𝑙𝑖𝑎𝑟𝑖𝑎 𝑝𝑒𝑡𝑖𝑜𝑙𝑎𝑡𝑎). Early in the Spring all of these greens are still relatively sweet and savory rather than bitter.

There is an inner peace as I walk slowly in the yard looking for leaves to clip with my scissors. It is a peaceful and contemplative time for me.⠀This mix keeps us in greens that are fresh and delicious. Both my wife and I attack our evening salads as would a pair of elderly ravenous rabbits. There are rarely leftovers.