Even though it’s not early spring everywhere for everyone reading this, I’ll just pretend it is 😉        Right now I’m making salads with wild garlic mustard (Alliaria petiolata), chickweed (Stellaria media),  sorrel & chives (both up in the garden), and of course plenty of dandelion.  I suggest putting a tablespoon or two of  ground brown flax seed over the greens in the bowl for body, added nutrition, and to temper the bold wildness and make it easier to eat a big bowlful without being overwhelmed. (Flax seed will grind quickly in the blender, 2 cups at a time, and then store in a jar in the freezer)   

Here is my everyday salad dressing made thicker and heartier for those revivifying wild greens you might scavenge near you or get from your more adventurous farmers market people.  

                                                                                        

 Mix well with a fork or whisk in a separate container:

2 T extra virgin olive oil

2 T fresh lemon juice OR balsamic vinegar

1 T tamari

2 T tahini

1 clove of garlic, minced

2 tsp water

                                                  

Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik.

Goodhart lives in upstate New York and continues her lifelong work as a professional artist and avid gardener. Since 2007 she has devoted her studio time to an extensive suite of paintings and mixed media work titled, The Remnants And Residents Of A Lost Sanctuary Of Aphrodite.  She describes the work as, “resonant totems for liminal times”.  An iteration of the Lost Sanctuary is currently on view in the gallery of Stephen Procter Studiosin Brattleboro VT and can be visited by appointment.

Laurie can be reached through her art website, lauriegoodhart.com