A Springtime Supper
© Leda Meredith
Walking past our community garden, I see the first daffodils blooming. Violets are just starting to unfurl their heart-shaped leaves. A sidewalk tree's branches are bright with blossoms. The flower shops are selling primroses again, and the squirrels are getting frisky. Spring: finally!
In times past, spring's leaves and flowers were an essential part of "Spring Tonics". With no supermarkets to run to when supplies ran low, people's bodies were in desperate need of the vitamins and minerals found in fresh vegetables (especially vitamin C). Nowadays, most of us don't have to worry about scurvy or other nutritional deficits. Yet I find that I crave fresh salads and greens at this time of year as much as I crave the touch of sunlight on my face, and the joyful colors returning to the landscape.
Time to bring some of the new season into my kitchen! Will you join me for dinner?
Creamed Sorrel Soup
In spring, Sheep Sorrel (Rumex acetosella) reappears long before the last frost date. Later in the summer, you can use Wood Sorrel (Oxalis sp. ) instead. This is my own variation of a recipe Melana Hiatt gave me:
Simmer together for 20 minutes:
1 pint sorrel leaves, rinsed, with any tough midribs removed
1 pint chicken or vegetable stock
Blend in food processor or blender until smooth and allow to cool slightly.
Meanwhile, stir in a heavy pot over medium heat for 5 minutes:
1 teaspoon field garlic or commercial garlic, minced
2 tablespoons butter
1 tablespoon flour
Add sorrel stock a little at a time, stirring constantly, alternating with:
1 cup half and half
Cook until slightly thickened. Add salt and pepper to taste. Serve hot, accompanied by hearty, homebaked bread. Makes 2 large portions or 4 appetizers.
Springtime Salad
Wash, tear, and toss together any combination of:
Violet leaves, chickweed, dandelion leaves, garlic mustard leaves, miner's lettuce, baby spinach, baby beet leaves
Arrange over top of salad:
Hard-boiled egg, sliced
Red onion, sliced into rings (not too many)
Violet flowers
Grated carrot
Dressing:
4 parts extra virgin olive oil
1 part cider vinegar
1 tablespoon minced chives or field garlic tops
1/2 teaspoon honey
1 teaspoon minced lemon balm leaves (optional)
Salt and pepper to taste
Dandelion Quiche
Preheat oven to 350F.
Grease a 9" pie tin or baking dish. Coat with bread crumbs.
Fill with alternating layers of:
Dandelion greens, precooked until tender
Cheddar cheese, grated
Bacon, cooked till crisp and crumbled (optional)
Onion, diced and sauteed till translucent
Beat together:
3/4 cup milk
3/4 cup cream or half and half
3 large eggs
Pinch of ground nutmeg
Freshly ground black pepper
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