If you’re a forager, one of the first wild greens to pop up in slow moving, shaded streams is watercress. And like mushrooms, once you find a spot it usually becomes your “secret spot.” When we start to see warmer days—above say 45°— that’s the signal to start looking for ‘cress. It’s my favorite wild green to incorporate into salads but it also wilts down nicely in a little butter and shallots for the forager’s version of beans and greens. To get you in the mood for spring, Verjooz made by Finger Lakes Food Company in Hector makes a great zingy vinaigrette that’s a perfect substitute for vinegar or citrus and it’s much more wine friendly. Grab a loaf of bread, a glass of Riesling or Gewürztraminer and make yourself a salad. Warmer days are on the way.
You can substitute watercress with high tunnel grown, local greens from The Good Life Farm.