All the time she spends away from our land — with what seems like most of the year seized by Old Man Winter’s cold, dead hands — makes the return of the Green Goddess to our fields and forests so much more sweet; an unrivaled cause for celebration.
The objects of her cult are easily obtained this time of year at one of her many temples. We chose the Saint Paul Farmers Market, well stocked with her tender pea shoots, her verdant watercress, her crisp lettuces, and, of course, her mighty royal standard: asparagus. Indulging in an orgy of her fruitful abundance, the watercress’s bitterness reminded us of our Goddess’s never-distant departure. This only served to increase our zeal, as we sang songs praising Her name.
Prayer to the Green Goddess
- One large bunch pea shoots
- One head baby romaine lettuce, torn into bite-sized pieces
- One bunch watercress, leaves and tender stems only
- One bunch thin asparagus spears, cut into one-inch pieces
- Green Goddess dressing (see below)
Wash and dry all greens. Combine first four ingredients in a large bowl and toss to combine. Top with dressing, or toss dressing together with greens before serving.
Green Goddess Dressing
From Deborah Madison’s Vegetarian Cooking for Everyone
- ½ cup mayonnaise
- ½ cup sour cream
- 1 T tarragon vinegar
- 2 T water
- ½ cup parsley, chopped
- 3 T chives, chopped
- 1 ½ T tarragon, chopped
- ¼ t salt
Blend all ingredients in blender or food processor until smooth and pale green. Adjust consistency with additional water and season with salt to taste.
