Forage Winter Fields For Wild Greens

There is something particularly beautiful about winter fields.  Devoid of summer's lush growth and holding the last of autumn's dried weeds, these fields are sometimes adorned with temporarily abandoned farm implements or hay bales the farmer did not store before inclement weather struck. Covered with ice or snow, it is easy for a passing traveler to see the defined area that will consume a gardener's time during the growing season.  On cold days, frozen weeds and grass crunch underfoot and a stroll through a winter field stirs a longing for spring that only grows stronger with each footfall.  But wait, what is this?  There, a small patch of dark green, leaves that are springtime crisp and full of life.  What is this plant that thrives when others around it lie brown and lifeless?  This is Creasy Greens. 

Creasy greens contain impressive amounts of Vitamins C & A

Today, winter fields at Heart & Sole Gardens are covered with inches of fluffy snow, but when the white stuff melts, patches of creasy greens will be visible.  I do not plant creasy greens, but these valuable plants reseed themselves and unlike other weed pests, I welcome these perennial visitors.  

Technically a type of cress, creasy greens grow wild throughout the Appalachian Mountains and historians credit the hardy green with saving many pioneers from scurvy, a nasty condition caused by Vitamin C deficiency.  When harsh winters prevented early settlers from obtaining or growing fresh foods, creasy greens were a natural source of Vitamin C.  As the weather warms, creasy greens become more peppery in flavor, but with recent cold temperatures, the taste is more like spinach than mustard. 

Before spring arrives, plan to seek out a winter field for a stroll.  With permission from the landowner, gather a "mess" of creasy greens and enjoy a delicious dose of natural Vitamin C.  Add a handful of creasy greens to a pasta or stir fry or just dress them with a nice vinaigrette and eat them as a fresh salad. You might not have to worry about scurvy, but wild foods like creasy greens provide just the spring tonic our bodies need.  

Creasy Green Omelet 
Briefly cook 1/2 cup shredded creasy greens in a small skillet with 1 teaspoon melted butter or oil.  When greens wilt, remove from heat and season with a pinch of salt and a couple of grinds of pepper.

Melt one tablespoon butter in a 8-10 inch skillet over medium heat.
Quickly whisk two eggs in a small bowl, working to incorporate as much air as possible and pour into hot skillet.
Use a spatula to loosen the side of the egg as it cooks and flip when it is solid enough to turn or, if you are brave and skilled, flip the egg while tossing the skillet (Over a sink is best for a first attempt at this!)
Turn heat off and top the center of the egg with grated Fontina cheese, creasy greens and any other toppings you like.  
Fold the omelet in half and allow the cheese to melt.
Slide the omelet onto a serving plate and enjoy.