Locavores, rejoice. Longer days and warming soil means a fresh crop of spring greens and veggies will soon be arriving in New England. But if you’re not sure what to do with those fiddleheads and dandelion greens, rest easy. We’ve brought in the expert. Kathy Gunst is the author of Notes From a Maine Kitchen, a month-by-month cookbook that reads more like a love-letter to the foods of region.
Here are three of Kathy's favorite spring recipes: