Dear Alnobak (friends),

I am sitting in front of my computer screen and watching the snow fall out the window just behind it. It is so beautiful but only because it is the first accumulation we have seen since last year. There is so much to be thankful for in winter/spring. The word "balmy" has been used some, yet I hardly think it is. A few days over 40 degrees did make it seem that way when it was sunny. Now, my taste in food can go either way, light and airy or thick and rich.

In spring, I think a lot about ways to use watercress a long time favorite any time of year. It is good raw in a salad or sprinkled like chopped parsley on anything. It has a savory bite that is not hot but adds some depth to its host. It's great in soup, too.

I've discovered a new way to love it, and that is dragged through tempura batter and fried for just a minute until browning. Drain and use some sweet and sour duck sauce to dip it in for maximum deliciousness. This is also a fabulous way to enjoy curly parsley.

A recipe doesn't always have to be written down with a list of ingredients. Just a suggestion of a way to cook a food a little differently can make a world of difference. For example, you can purchase tempura mix in the grocery store, usually near the seafood or flour. If you purchase a bunch of watercress, you can keep it fresh in the fridge in a jar or glass of water-with luck it may even root itself for your garden.

Watercress is very high in vitamins A, C, and E. It also contains nicotinamide, gluconasturtin, volitile oil, manganese, iron, phosphorus, iodine, copper and calcium.

Many years ago we lived in a different state, and a neighbor grew watercress, mesclun and other specialties hydroponically, which she sold to many local restaurants. We had a stream behind our house and she and I experimented to see if cuttings would grow back there naturally. They did, but not enough to supply my friend's clientele.

I would love to hear from you if you try any of these methods, or even if you don't try them, I would just like to hear from you! Good luck and have a glorious spring!

Dale Carson, an Abenaki Indian, captures the growing interest in native cuisine, bringing her heritage to your table.