Valerianella locusta (Mâche)

Mâche (Valerianella locusta), also known as 'corn salad' has an almost mythical reputation among year-round farmer and gardeners in the northeast. Elliott Coleman speaks highly of mâche's virtues – most notably it's ability to survive extremely cold temperatures – in Four Season Harvest. Mâche is one of the few plants that continues to grow even in the cold, low-light environment of a Maine winter.

I had heard of mâche before, but I'd never eaten. In fact, I tried growing mâche one fall in a cold frame. I thought I had done something wrong. It turns out that mâche is just a really small plant.

The mâche I bought at the Portland Winter Farmers Market yesterday had been pulled out of the ground that very morning. Mâche's other virtue is that the plant perks right up even after a hard frost that wilts other hardy winter greens. The young man who sold it to me recommended frying up some bacon, and lightly sauting the mâche in the retained bacon grease and then serving it drizzled with baslamic vinegar and bacon bits.

Not a bad idea.

I went for simple vegetarian salad instead, though. The mâche itself had a pleasant, leafy flavor. I was expecting spicy or bitter notes, but it's really just a pleasant, mild green. Quite tasty. I will eat more.

Mâche Salad

2 cups mâche (whole)

2 tbsp sunflower seed
1 stalk celery, finely chopped
2 tbps onion, finely chopped
dried cranberries
olive oil
maple syrup
balsamic vinegar
salt & pepper

1. Toast the sunflower seeds in a dry pan over a medium high heat. They continue cooking after removed from the heat, so pay attention and remove them heat the heat as soon as they start to brown. Set aside.

2. Drizzle olive oil in the warm pan. Add whole, washed mâche plants. Saute for 30 second to 1 minute, just until the mâche starts to wilt. Remove from heat and drizzle with balsmic vinegar, maple syrup and salt and pepper (optional).

3. Place the warm sald on a serving plate and add the other ingredients.