Spring is a time of rebirth, freshness and new growth. It is a time to lighten our load, eat fresh greens and cleanse the body of our winter hibernation layers. Grandmother would have been out in the woods gathering the first mushrooms, fiddleheads and wild asparagus, Other delicacies such as dandelion and thistle greens made for a refreshing salad. Wild harvesting for food still remains a delightful way to get out with the family. Be sure to take care and caution when picking produce in the wild. Items like mushrooms need to be thoroughly identified before you eat them. The added bonus is the vivid flavor and increased nutritional value you may get from wild produce. Country Comfy Creations invites you to try the recipes that include those foods readily available in the springtime.

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Quick Jump to Recipes in this Section
Fiddleheads Asian Style | Cream of Sorrel Soup | Wild Greens Salad |

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Fiddleheads Asian Style
Boil or steam fiddleheads for 2-3 minutes until tender.

• 4 cups fiddleheads
• 4 Tbls. roasted sesame seeds
• 4 Tbls. soya sauce
• 2 Tbls. water
• 1 Tbls. sesame oil
• 1 Tbls vegetable oil
• 1 Tbls. lemon juice
• 1 tsp. fresh ginger juice ( press ginger root through a garlic press
• 1 tsp. sugar

Clean and cook fiddleheads. Grind sesame seeds in a mortar. Combine all ingredients of the dressing and mix well. Pour over fiddleheads and serve warm or cold.
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Cream of Sorrel Soup

• 2 Tbls. butter
• 1 cup tightly packed sheep sorrel
• 2 cups chicken stock
• 3 medium potatoes, peeled and diced
• 1 Tbls. heavy cream or sour cream

In a saucepan, melt butter. Add sorrel and stir 30 seconds. Add chicken stock and potatoes. Bring to a boil, reduce heat and simmer until potatoes are cooked. Puree in blender. Serve with a swirl of cream.
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These recipes are for the purpose of sharing only and not for purposes of reselling.
Please send your favorite Spring Time recipes to Comfy Country Creations.