Spring Is In The Details

This is the cave spring that feeds the little creek that runs in front of our home.  The cave is located on our neighbor’s property.  Lucky for us she doesn’t mind us walking down her lane and across her front yard so that we can view this lovely spring.  During the winter everything surrounding the water turns a dullish gray-brown. The leaves pile up and freeze. The flowers along the creek lose their blooms and die.  It is winter after all.

Yet, before the daffodils bloom, before the grass turns green, and before the spring wildflowers pop up everywhere this beautiful little creek glows green with watercress. Wikipedia tells me that watercress is one of the oldest known leaf vegetables consumed by humans.

If I were Martha Stewart I would be making watercress salad. When my Chief Culinary Consultant first saw the watercress in our creek he said “you should make watercress salad.”  Being the ever dutiful wife, I said, “Okay.”  But before I ventured out to gather the leafy green water-laden vegetable I Googled it.  I quickly found that the USDA says it should not be eaten if there is any chance an animal or animals have access to the water.  Well, of course they do! The article I read went on to mention contamination and all that.

Our friend Tom, who has lived in these parts all his life (and is a medical doctor) says that’s crazy. He says “just wash it well and enjoy it!”  Dutiful wife or not I have chosen not to poison  treat my family to watercress salad — until now.

A recent early spring walk up to the cave spring unveiled this stunning leafy watercress sitting right at the cave’s opening in flowing fresh water.  Soon I will venture down the creek embankment and harvest some fresh watercress.

Have you ever eaten watercress salad? How was it?

This is a picture taken by Jose’ Manuel Picayo Rivera for Martha Stewart. It is a Roasted Sweet Potato Watercress Salad.  Looks good doesn’t it?