The first, small harvest out of the garden is pretty much always baby sorrel leaves, with the first chives ready a few days later. These are both perennials that come up first thing in the spring. Sorrel has a bright, lemony flavor that works both raw and cooked. I put some in the salad and chopped a bit more for the potatoes.
2 lbs potatoes, cubed (peeled only if desired)
1-2 Tbsp butter
1-4 Tbsp milk
Salt and pepper to taste
1/2 cup finely chopped sorrel leaves
Cook the potatoes in a pot of salted boiling water until tender (about 15-20 minutes). Drain and return to the pot. Mash well, adding the butter, milk, salt and pepper as you go. When the potatoes reach the desired consistency, stir in the sorrel. Serve hot.