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By THERESA RE> ISOLDS
HappahanniK'k Staff VI rilrr
By early spring, folks are tired of canned and frozen vegetables and ready for something fresh and green to eat. This is the time they raid their turnip patches for turnip salad planted last fall, and cut cress from volunteer growth on unplowed ground.
Between snowfalls in the past two weeks, we saw many people out looking for cress, the wild green that grows on level wet fields. Cress, also known as creasy, field or upland cress, can be cultivated also. It’s a cousin of watercress, which grows only where water is running.
The early colonists searched for greens as a tonic after the dreary diet of the long winter. They cut goosefoot, purslane, dandelions and lambsquarters to eat with wild onions and bacon.
Long
before much
85.1%