One look outside will tell you this is pretty undesirable farming weather. David's spring is off to a pretty rotten start. He's anxious for the fields to dry up enough to begin planting in earnest. Some sustained periods of sunshine and warmth would be welcome as well.
In the meantime, our pickings will be a bit slim. In your boxes this week, you'll find some eggs, baby arugula and kale, as well as a gorgeous bag of wild watercress (pictured above).
Watercress is actually a member of the nasturtium family that grows wild in springs and streams in this region. Snip off some of the larger stems (they are entirely edible, of course, so certainly use them if you are cooking your cress) and toss with a bit of excellent olive oil and some sea salt for a tangy, extremely healthful salad.
In honor of what those crazy Brits are doing around the royal wedding, you can also indulge in this classic:
Snip the larger stems off a handful of watercress and chop coarsely with a knife. Combine two tablespoons softened butter with one tablespoon mayonaisse along with a pinch of salt and pepper. Smear on crustless bread and cut into pretentious little tea squares....or act like a barbaric Yank and smear it liberally on a toasted whole wheat bagel.
Watercress is also great in egg salad: just fold some chopped watercress and a pinch of cayenne into your favorite recipe.
Enjoy!
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