By April, weary New Englanders are looking for anything to poke through the thawing ground. It is often a crocus, welcomed like an old friend.
To help lift our culinary spirits, we asked you to peek into your recipe collections for favorite dishes featuring spring greens. For The Recipe Box Project, in which readers share recipes with each other, we were looking for specialties made with asparagus, Swiss chard, watercress, spinach, mint, and other greens. From the pale green of asparagus soup, sent in by Hadley resident Pam Juengling, who calls the spears “Hadley grass,” to the dark green and golden custard in a crustless Swiss chard pie from Jane Woodes of Wellfleet, our kitchen was filled with fine fare.