What do you eat in the spring? If you’re following recipes and gardening plans in the Maine Organic Farmers and Gardeners Association’s new cookbook, you might try Italian Dandelion Casserole, Mrs. Chaing’s Fried Smelts, Fiddlehead Salad (below) and Rhubarb Coffee Cake.

“A Bountiful Year: Cooking Through the Seasons in Maine” offers more than 200 pages of recipes for Maine grown foods arranged by the seasons in which they’re available locally. The book also presents gardening and nutrition tips, food storage and preservation information, and advice on environmentally responsible food shopping.

“A Bountiful Year” is available for $10, including tax, at the following locations: Augusta, Harvest Time Natural Foods; Bar Harbor, Alternative Market; Belfast, Belfast Cooperative, Fiddler’s Green Farm, Northport Landing (starting June 1), and Fertile Mind Bookstore; Portland, The Whole Grocer and Good Day Market; Rockland, Good Tern Coop Store; Sanford, Allan’s Natural Foods; Skowhegan, Good Food Store.

Fiddlehead Salad

4 cups cooked fiddleheads 2 cups thinly sliced large Bermuda and sweet white onions

2/3 cups extra-virgin olive oil Just under 1/3 cup freshly squeezed lemon juice 1 teaspoon sea salt (optional)

1/4 teaspoon grated lemon rind 1 tablespoon fresh parsley, finely minced, or other fresh herb 1 teaspoon soy sauce

In a medium-sized bowl, combine fiddleheads and onions. Mix remaining ingredients in a small covered jar for a basic vinaigrette. Shake vigorously. Pour over fiddleheads and marinate. Use immediately or chill, covered, in the refrigerator. Serve as a side dish to any spring meal.